Teriyaki Chicken Rice Bowls with Crunchy Pepper-Cucumber Salad

Put the rice in a small saucepan with water as the package directs, and bring it to a boil over high heat.

For this step: jasmine rice

While the water heats, wash and dry the bell peppers, cucumber, cilantro and ginger.

For this step: red bell pepper, yellow bell pepper, English cucumber, fresh cilantro, fresh ginger

Once the water boils, stir the rice, cover, and turn the heat to low. Cook until the rice is tender and has absorbed the water, 15 to 18 minutes, then take it off the heat and keep it covered until serving.

Set the oven to broil on high with a rack in the upper third. Line a baking sheet with foil and lightly oil it.

For this step: Cooking oil

Peel and finely grate the ginger, and peel and mince the garlic. Put both in a small saucepan.

For this step: garlic

Add the broth, most of the soy sauce, most of the brown sugar, and a pinch of cinnamon. Bring to a boil over medium-high heat, 2 to 3 minutes.

For this step: chicken broth, soy sauce, brown sugar, Ground cinnamon

While the sauce heats, whisk the cornstarch and water in a small bowl until smooth.

For this step: cornstarch, water

Once the sauce boils, whisk in the cornstarch mixture and cook, whisking, until glossy and slightly thickened, about 1 minute. Take it off the heat and pour about half into a small bowl for serving, away from the raw chicken.

Pat the chicken dry and lay it on the baking sheet. Spoon the sauce left in the saucepan over it and turn to coat.

For this step: boneless, skinless chicken thighs

Once the broiler is hot, broil the chicken until browned and 165°F in the center, 8 to 12 minutes, flipping it once halfway through.

While the chicken broils, whisk the rice vinegar, sesame oil, the rest of the soy sauce and brown sugar, and a little salt in a medium bowl.

For this step: rice vinegar, toasted sesame oil, soy sauce, brown sugar, Salt

Stem and seed the peppers and slice them thinly. Trim and thinly slice the cucumber. Add them to the dressing.

Pick the cilantro leaves and chop them, roughly chop the peanuts, and toss both with the salad.

For this step: roasted unsalted peanuts

Slice the chicken. Divide the rice between bowls, add the chicken and salad, then spoon the reserved sauce over the chicken and sprinkle with the sesame seeds.

For this step: sesame seeds