7 Spice Teriyaki Chicken Rice Bowls

INGREDIENTS

1 lb

boneless, skinless chicken thighs (about 4 pieces)

kosher salt

1/2 cup

soy sauce

1/2 cup

sugar

1/4 cup

mirin

2 tbsp

cornstarch

2 tbsp

water

4 tsp

rice vinegar

1 tsp

Japanese 7 spice (Shichimi Togarashi—recipe below))

2 cups

cooked sushi rice or brown rice

carrot , thinly shaved

green onions, thinly shaved

1 cup

frozen shelled edamame, thawed

Sesame seeds for garnish

1/2

sheet nori, (dried seaweed)

1 tbsp

McCormick Gourmet™ Valencia Orange Peel

4 tsp

McCormick ground red pepper

2 tsp

McCormick sesame seed

1 tsp

McCormick ground ginger

1 tsp

McCormick poppy seed

1/4 tsp

McCormick ground white pepper