Teriyaki Chicken Bowls Tasty and Simple Recipe

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced
• 1 cup jasmine rice
• 2 cups water or chicken broth
• 1 4 cup soy sauce
• 1 4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil
• 1 cup broccoli florets
• 1 carrot thinly sliced
• 1 red bell pepper sliced
• 1 green onion chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Make the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, grated ginger, garlic, and sesame oil. Whisk until well combined. In a separate bowl, mix cornstarch with 2 tablespoons of water to create a slurry, then add it to the saucepan. Allow the sauce to simmer for about 5 minutes until it thickens slightly. Remove from heat and set aside.
2. Cook the Rice: In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the jasmine rice, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
3. Sauté the Chicken: In a large skillet over medium-high heat, add a drizzle of sesame oil. Once hot, add the sliced chicken thighs and cook for about 5-7 minutes or until golden brown and cooked through.
4. Add Vegetables: Add the broccoli, carrot, and bell pepper to the skillet with the chicken. Stir-fry for an additional 4-5 minutes until the vegetables are just tender.
5. Combine Chicken and Sauce: Pour the teriyaki sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 1-2 minutes until heated through.
6. Assemble the Bowls: Fluff the cooked rice with a fork and divide it among serving bowls. Top with the teriyaki chicken and vegetables mixture.
7. Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the top for garnish. Serve hot and enjoy!