Step 1

Bring a pot of salted water to a boil and cook the carrots for 7-10 minutes or until they're tender. When the carrots are tender, add the broccoli. When the water returns to a full boil, drain the vegetables.

Step 2

While the carrots cook, place the pieces of chicken skin-side down in a cold non-stick frying pan. Turn the heat on to medium-low and let the fat slowly render out of the skin.

Step 3

When the chicken is cooked 2/3 of the way through, flip the pieces over and let them fry until the chicken is just barely cooked through.

Step 4

Remove the chicken from the pan and use paper towels to wipe out the pan.

Step 5

Add the sake, soy sauce, and sugar to the clean pan and turn up the heat to boil the teriyaki sauce until thick and syrupy.

Step 6

Return the chicken to the pan and toss to glaze each piece of chicken evenly with the sauce.

Step 7

To assemble the chicken teriyaki bowl, split two servings of rice between two bowls and then top half of the rice in each bowl with the chicken. Next, add the vegetables to the other half and then drizzle the chicken and veggies with the remaining teriyaki sauce.