Step 1

Mix all the ingredients for teriyaki sauce in a bowl and transfer to a sauce pan. Cook over medium heat and bring it to simmer, stirring continuously. Once its starts boiling, lower the heat and simmer for 5 minutes. Mix the cornstarch and water and slowly add this slurry to the sauce, stirring constantly, to thicken it. Remove from heat and let it cool.

Step 2

Marinate the chicken with a quarter of the sauce, cover and marinate in refrigerator if time allows.

Step 3

Cook the rice according to the instruction on the package.

Step 4

For coleslaw, chop cilantro and green onions and mix in with the rest of the cut veggies.

Step 5

Toast the sesame seeds for one to two minutes in an ungreased pan over medium low heat. Mix them and the other dressing ingredients in a bowl. Pour dressing over coleslaw and mix well. Store in the refrigerator till ready to assemble the bowl.

Step 6

Heat oil in a skillet over medium high heat and add chicken. Sear the chicken 3-4 minutes, spoon some sauce onto the chicken and flip. Cook a couple more minutes. Then pour the remaining teriyaki sauce over the chicken. Simmer until chicken is cooked through, flipping a few times and spooning sauce onto the chicken every now and then. Add a little water if the sauce is getting dried out. Once chicken is shiny and glistening, remove to a plate, let cool and slice it into strips.

Step 7

Slice the avocados.

Step 8

Assemble the bowl with rice at the bottom Atop the rice, place your chicken with generous amounts of coleslaw and avocado. Garnish it with a sprinkle of white and/or black sesame seeds.