Chicken Teriyaki Rice Bowls

Read it through once before you start the pan.

1. 1Step 1. Rinse the white rice in a sieve under cold water until the water runs mostly clear.
2. 2Step 2. Put the rice and the water in a small saucepan with a lid, cover and bring to a boil over high heat.
3. 3Step 3. Reduce the heat to low and cook, covered, for 12 minutes, then turn off the heat and keep the lid on until serving.
4. 4Step 4. Stir the soy sauce, rice vinegar, honey, brown sugar and ginger root together in a small bowl until the sugar dissolves.
5. 5Step 5. Bring 3 cm of water to a boil in a medium saucepan and set a steamer basket on top.
6. 6Step 6. Pat the chicken thighs dry with paper towels.
7. 7Step 7. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer and cook undisturbed for 4 minutes, until deep golden underneath.
8. 8Step 8. Turn the pieces and cook for 3 minutes more, until golden on the second side.
9. 9Step 9. Reduce the heat to medium, add the sauce and simmer, turning, for 3 minutes, until the glaze clings and no pink remains in the thickest piece. Take off the heat.
10. 10Step 10. Put the bok choy in the steamer basket, cover and steam for 3 minutes, until the stems are tender when pierced with a knife.
11. 11Step 11. Fluff the rice and divide it among 4 bowls. Top with the chicken and sauce, add the bok choy alongside and finish with the green onions and sesame seeds.