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- 2 boneless, skinless chicken thighs, diced into bite-sized pieces - 1 cup jasmine rice - 2 cups water or chicken broth - 1 tablespoon vegetable oil - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon freshly grated ginger - 2 cloves garlic, finely minced - 1/2 teaspoon sesame oil - 1 cup fresh broccoli florets - 1/2 cup carrot, julienned - 2 green onions, sliced thinly - Sesame seeds for garnish When making a teriyaki chicken rice bowl, I focus on fresh, simple ingredients. The chicken is the star. I use two boneless thighs, cut into small pieces. This makes it easy to cook quickly. I love jasmine rice for its sweet flavor and fluffy texture. For the sauce, low-sodium soy sauce is key. It gives great taste without too much salt. I mix it with honey for sweetness. Fresh ginger and garlic add a nice kick. A touch of sesame oil rounds it out. Fresh veggies make the dish colorful and healthy. I pick bright green broccoli and sweet carrots. Green onions add a fresh crunch on top. Finally, I sprinkle sesame seeds for a nutty finish. You can find the full recipe at the end of the article. Enjoy cooking! - Bring water or broth to a boil. - Stir in jasmine rice and simmer for 15 minutes. - Fluff the rice and set aside. To cook the rice, use a medium pot. Pour in either water or chicken broth. A flavorful broth adds depth to your rice. Once the liquid boils, add the jasmine rice. Cover the pot with a lid and reduce the heat to low. Let it simmer for about 15 minutes. This will allow the rice to absorb all the liquid. After 15 minutes, fluff the rice with a fork. This step makes the rice light and airy. Keep it aside while you prepare the rest. - Combine soy sauce, honey, ginger, garlic, and sesame oil. - Whisk until smooth. For the teriyaki sauce, grab a small mixing bowl. Combine soy sauce, honey, grated ginger, minced garlic, and sesame oil. Whisk these ingredients together until the mixture is smooth. This sauce is key for flavor. Set it aside for later as you cook the chicken and veggies. - Heat vegetable oil in a skillet. - Add diced chicken and cook until golden brown. - Ensure internal temperature reaches 165°F. In a large skillet, heat vegetable oil over medium-high heat. Once the oil shimmers, add your diced chicken. Cook them for about 5 to 7 minutes. Stir occasionally and watch for that golden-brown color. Use a meat thermometer to check that the chicken reaches 165°F. This ensures it's safe to eat. - Lower heat and add broccoli and carrots. - Sauté until broccoli is bright green and tender. Once your chicken is golden, lower the heat to medium. Add fresh broccoli florets and julienned carrots to the skillet. Sauté the mixture for 3 to 5 minutes. You want the broccoli to turn bright green and tender but still crisp. This adds color and texture to your dish. - Pour teriyaki sauce over the skillet mixture. - Cook until sauce thickens. Next, pour the teriyaki sauce over the chicken and veggies in the skillet. Stir well to coat everything evenly. Allow it to cook for an additional 2 to 3 minutes. This helps the sauce thicken and stick to your chicken and veggies. - Divide rice among serving bowls. - Top with teriyaki chicken and vegetables. Now it’s time to assemble your rice bowls! Divide the fluffy jasmine rice among your serving bowls. Generously top the rice with the teriyaki chicken and vegetable mixture. This creates a colorful and delicious meal. For a finishing touch, sprinkle sliced green onions and sesame seeds on top. Enjoy your flavorful Teriyaki Chicken Rice Bowl! For the full recipe, check out the details above! - Experiment with additional spices like red pepper flakes. This adds a nice kick. - Adjust sweetness by modifying the honey quantity. More honey makes it sweeter. - Use a meat thermometer for precision. Cook chicken until it reaches 165°F. - Marinate chicken for added flavor overnight. This makes a big difference in taste. - Rinse rice before cooking for a fluffier texture. This removes excess starch. - Consider using a rice cooker for convenience. It ensures perfect rice every time. These tips will help you make a tasty Teriyaki Chicken Rice Bowl. Check out the Full Recipe for all the details! {{image_4}} You can change the protein in your Teriyaki Chicken Rice Bowl. Substitute the chicken with tofu or shrimp. Tofu gives a nice texture and absorbs flavors well. Shrimp cooks quickly and adds a sweet taste. If you want something heartier, use beef. A Teriyaki Beef Rice Bowl brings a rich flavor that pairs well with the sauce. Feel free to mix up the veggies in your bowl. Replace the broccoli with bell peppers or snap peas. Both options add a crisp bite and color. You can also try bok choy for a unique twist. Bok choy has a mild flavor and adds a nice crunch. You can tweak the teriyaki sauce to suit your taste. Try using pineapple juice for a sweeter sauce. This adds a fruity note that brightens the dish. If you like heat, incorporate Sriracha for a spicy kick. This adds depth and makes each bite exciting. For the complete recipe, check the Full Recipe. After enjoying your Teriyaki Chicken Rice Bowl, store leftovers in an airtight container in the fridge. This helps keep the flavors fresh and safe. Try to eat it within 3-4 days for the best quality. When you're ready to enjoy your leftovers, you have a couple of options. You can microwave the rice bowl for 1-2 minutes. Make sure to stir it occasionally to heat evenly. If you want a better texture, use a skillet. Just heat it over medium heat until warmed through. If you want to save some for later, freezing is a good choice. Freeze the dish in individual portions for easy meal prep. When you’re ready to eat, thaw it properly in the fridge overnight before reheating. This keeps the chicken juicy and the rice fluffy. For the full recipe, check out the earlier sections. Yes, but adjust the cooking time and water ratio. Brown rice takes longer to cook. Use 2.5 cups of water for 1 cup of brown rice. Cook it for about 40-45 minutes. This will give you a nutty flavor and more fiber. Steamed dumplings and miso soup are great sides. Both add a nice touch to your meal. You can also serve a fresh salad on the side. These will enhance your dining experience. Substitute soy sauce with tamari or coconut aminos. Both options will give you a similar taste. You can find them at most grocery stores. They are perfect for anyone avoiding gluten. Yes, prepare all components in advance and combine when ready to serve. Cook the chicken, rice, and veggies ahead of time. Store them in separate containers in the fridge. Simply reheat when you're ready to enjoy your meal. Use less honey and incorporate more vegetables for added nutrients. Add bell peppers, snap peas, or spinach. This not only boosts nutrition but also adds vibrant colors to your bowl. You can enjoy a tasty meal that’s healthy and satisfying. In this article, we explored a simple Teriyaki Chicken Rice Bowl recipe. We covered key ingredients, from chicken thighs to fresh veggies. You learned step-by-step cooking instructions to create a delicious meal. Tips helped you enhance flavors, while variations allowed for creativity. Remember, this dish is versatile and easy to make. Whether for a family dinner or meal prep, it fits any occasion. Enjoy experimenting with it, and make it your own!

Teriyaki Chicken Rice Bowl

Savor the deliciousness of a homemade Savory Teriyaki Chicken Rice Bowl that will delight your taste buds! This easy recipe combines juicy chicken, vibrant veggies, and fluffy jasmine rice, all coated in a flavorful teriyaki sauce. Perfect for a quick weeknight dinner, this dish is ready in just 30 minutes. Click through to discover how to create this mouthwatering meal and bring a taste of Asia to your kitchen!
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Ingredients
  

2 boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup jasmine rice

2 cups water or chicken broth (for more flavor)

1 tablespoon vegetable oil

1/4 cup soy sauce (low-sodium preferred)

2 tablespoons honey

1 tablespoon freshly grated ginger

2 cloves garlic, finely minced

1/2 teaspoon sesame oil

1 cup fresh broccoli florets

1/2 cup carrot, julienned (thin strips)

2 green onions, sliced thinly

Sesame seeds, for garnish

Instructions
 

Cook the Rice: Begin by placing a medium-sized pot over high heat. Pour in 2 cups of water or chicken broth and bring it to a rolling boil. Once boiling, stir in the jasmine rice. Reduce the heat to low, cover the pot tightly, and allow the rice to simmer gently for approximately 15 minutes, or until the liquid has fully absorbed. Once done, fluff the rice with a fork to separate the grains and set aside for later use.

    Prepare the Teriyaki Sauce: In a small mixing bowl, combine the soy sauce, honey, freshly grated ginger, minced garlic, and sesame oil. Whisk the ingredients together until smooth and well blended. Set the teriyaki sauce aside for later use in the dish.

      Cook the Chicken: Heat a large skillet over medium-high heat and add the vegetable oil. Once the oil is shimmering, add the diced chicken thighs. Cook them for about 5-7 minutes, stirring occasionally, until the chicken pieces are golden brown and fully cooked through (they should reach an internal temperature of 165°F).

        Incorporate the Vegetables: Once the chicken is cooked, lower the heat to medium. Add the broccoli florets and julienned carrots to the skillet. Sauté the mixture for an additional 3-5 minutes, or until the broccoli is bright green and just tender, while the carrots remain slightly crisp.

          Mix in the Sauce: Pour the prepared teriyaki sauce over the chicken and vegetables in the skillet. Stir well to ensure everything is evenly coated with the sauce. Allow the mixture to cook for an extra 2-3 minutes, stirring occasionally, until the sauce thickens slightly and glistens.

            Assemble the Bowl: Take serving bowls and divide the fluffy jasmine rice among them. Generously top the rice with the flavorful teriyaki chicken and vegetable mixture.

              Garnish and Serve: To finish, sprinkle the sliced green onions and sesame seeds over the top of each bowl for added flavor and texture. Serve immediately while hot!

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2