Yakitori Donburi (Japanese Chicken Rice Bowl)

Mix the sauce ingredients in a bowl (2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tsp sugar, 1 tsp honey, ½ tbsp grated garlic and ½ tsp Chinese-style chicken bouillon powder) until well combined and set by the stove for later.
Cut 300 g boneless chicken thigh(s) into large bitesize pieces and place them in a bowl. Add 1 pinch salt and pepper and ½ tbsp cornstarch and mix until evenly coated.
Heat a large frying pan on medium and add half of the cooking oil (save the other half for later). Once hot, add the 150 g zucchini, 100 g Japanese leeks (naganegi) and 100 g bell pepper(s). Stir fry until the green onions are slightly charred and then transfer to a plate.
In the same pan, add the other half of the oil and place the chicken pieces in with the skin side down. Once browned, turn over and seal on the other side.
Add the vegetables back to the pan along with the sauce from step 1.
Mix thoroughly and cook until the sauce becomes thick and glossy, then remove the pan from the heat.
Divide 2 portions cooked Japanese short-grain rice between serving bowls and sprinkle with shredded nori.
Divide the chicken and vegetables equally between each serving bowl and top with finely chopped green onions and a sprinkle of Japanese chili powder (shichimi togarashi) (optional).
Enjoy!