Chicken Teriyaki Bowls

Chicken Teriyaki Bowls 1 lb. chicken, cut into 1" pieces 3 Tbsp. teriyaki sauce 2 c. uncooked white, long-grain rice 3 1/2 c. water Kosher salt, to taste 1/4 c. teriyaki sauce 3 Tbsp. soy sauce 1/2 c. carrots, chopped 1/3 c. green onion, chopped 1/3 c. peas (optional) 1 c. broccoli, chopped Teriyaki Sauce, to taste In a large, deep skillet, over medium-high heat, cook chicken in 3 Tbsp. Teriyaki sauce until just white on the outside (doesn't need to be cooked through). Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil. Reduce heat and cover with lid. Simmer for about 20 minutes. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through. Spoon extra teriyaki sauce, to taste, over the rice and serve immediately.