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- 1 lb boneless, skinless chicken thighs - 1 cup teriyaki sauce - 2 tablespoons sesame oil - 1 cup broccoli florets - 1 carrot, julienned - 1 red bell pepper, sliced - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) - Skillet or wok - Measuring cups and spoons - Serving bowls The main ingredients in this dish are simple yet flavorful. I love using boneless, skinless chicken thighs because they stay juicy. Teriyaki sauce adds a sweet and tangy taste that makes every bite special. Sesame oil brings a nice nuttiness that enhances the dish. For the veggies, I choose bright broccoli florets, crunchy carrots, and sweet red bell peppers. These not only add color but also make the meal more nutritious. Green onions and sesame seeds are perfect for garnishing. They add flavor and make the dish look pretty. You will need a skillet or wok to cook everything. Measuring cups and spoons help you get the right amounts. Serving bowls are great for putting everything together. Check the full recipe for more details on how to make this tasty teriyaki chicken bowl! Start by cutting the chicken thighs into bite-sized pieces. Place them in a medium bowl. Pour the teriyaki sauce over the chicken. Make sure each piece gets coated well. Let it marinate for at least 15 minutes. If you have more time, let it sit longer. This helps the chicken soak up the flavor. For extra flavor, consider adding a dash of garlic powder or ginger. These spices will give your chicken a nice kick. Heat sesame oil in a large skillet over medium-high heat. Add the marinated chicken pieces to the hot skillet. Reserve some of the marinade for later. Cook the chicken for about 5 to 7 minutes. Stir it often to ensure even cooking. You know the chicken is done when it turns golden brown and no longer pink inside. Use a meat thermometer if you like. The chicken should reach 165°F (75°C) for safety. Now, let’s make those veggies crisp and tasty. After removing the chicken, add broccoli florets, julienned carrot, and sliced bell pepper to the skillet. Stir-fry them for about 4 to 5 minutes. You want them tender but still crisp. Once the veggies are ready, return the cooked chicken to the skillet. Pour in the reserved teriyaki marinade. Cook for an additional 2 to 3 minutes. Stir well to mix everything together. The sauce will heat up and coat your chicken and veggies perfectly. Now you're ready to serve your Easy Teriyaki Chicken Bowls! Check out the Full Recipe for the complete guide. To make your teriyaki chicken even tastier, try adding extra spices. A pinch of garlic powder or some grated ginger can enhance the flavor. You can also toss in a splash of lime juice for a zesty kick. Marinating the chicken is key. Let it sit for at least 15 minutes. The longer it marinates, the better the taste. When cooking, use medium-high heat. This setting helps the chicken brown nicely. A heavy skillet or wok works best for even cooking. These pans distribute heat well and make stir-frying easier. Arranging your bowl can make your meal pop. Start with a scoop of jasmine rice at the bottom. Then, add the teriyaki chicken and vegetables on top. For garnish, sprinkle green onions and sesame seeds. This adds color and texture, making the dish more appealing. {{image_2}} You can switch up the protein in your teriyaki bowls. Shrimp is a great choice. It cooks quickly and adds a nice flavor. Just sauté the shrimp for about 3-4 minutes until pink. Tofu is another option. Use firm tofu and cut it into cubes. Marinate it just like chicken. This adds great texture and is perfect for a meatless meal. If you prefer chicken breast, you can use that instead of thighs. Chicken breast is leaner but still very tasty. Just adjust the cooking time to ensure it doesn’t dry out. You can also change the vegetables based on what’s in season. Try bell peppers, snap peas, or zucchini. These add color and crunch. Customize to your taste by adding your favorites. If you enjoy leafy greens, throw in some spinach or bok choy at the end. They wilt nicely and add nutrients. If you want a bit of spice, add some sliced jalapeños. The goal is to make the dish yours. Making your teriyaki sauce can be easy and fun. Combine soy sauce, honey, garlic, and ginger for a fresh taste. You can adjust the sweetness too. If you like it sweeter, add more honey or brown sugar. If you prefer it saltier, add a splash of soy sauce. This way, you control the flavors. Experiment until you find the perfect balance for your taste buds. These small changes can elevate your teriyaki bowl to a new level. Check out the Full Recipe for more inspiration! To keep your teriyaki chicken fresh, store it properly. Use an airtight container to prevent air from getting in. This keeps the chicken moist and flavorful. You can keep it in the fridge for up to four days. If you notice any strange smell or color, it's best to toss it. Freezing is a great way to save leftovers. First, let the chicken cool to room temperature. Then, place it in a freezer bag. Make sure to squeeze out as much air as possible before sealing. You can freeze teriyaki chicken for up to three months. When you're ready to eat, thaw it in the fridge overnight. This is the safest way to defrost it without losing flavor. Reheating your teriyaki chicken can be simple. The best method is to use a skillet over medium heat. Add a splash of water or extra teriyaki sauce to keep it moist. Stir gently until heated through. You can also use the microwave. Just cover the bowl with a lid or plate to trap steam. This helps keep the chicken tender and juicy. Yes, you can use other sauces. Here are a few options: - Soy sauce: A classic swap, but it may be saltier. - Honey garlic sauce: This gives a sweet and tangy flavor. - Hoisin sauce: It adds a rich, sweet taste with a hint of spice. - Peanut sauce: If you enjoy peanut flavors, this can work well too. Try these sauces to find what you like best! Yes, you can make this recipe gluten-free. Look for gluten-free teriyaki sauce. Many brands offer this option. You can also make your own using: - Tamari sauce instead of soy sauce. - Sweetener like honey or maple syrup for sweetness. - Ginger and garlic for flavor. This way, you can enjoy teriyaki chicken without gluten! To make this dish low-carb, swap the rice for cauliflower rice. It cooks fast and has a similar texture. You can also: - Use more vegetables like zucchini or bell peppers. - Skip the sauce or use a low-carb sauce. - Limit the amount of sugar in the teriyaki sauce. These changes keep the meal tasty and low in carbs! This recipe highlights delicious chicken teriyaki with fresh veggies. You learned about key ingredients, cooking methods, and tasty variations. Remember, marinating the chicken enhances flavor. Pay attention to cooking times for the best results. You can swap in different proteins and veggies to suit your taste. With the right storage, your leftovers stay fresh and tasty. Enjoy creating this dish and experimenting with flavors. You have all the tools to make it your own. Happy cooking!

Easy Teriyaki Chicken Bowls

Indulge in the deliciousness of Sweet & Savory Teriyaki Chicken Bowls! This easy recipe features juicy teriyaki-marinated chicken and vibrant veggies over fluffy jasmine rice, making it a perfect weeknight meal. With just 30 minutes prep time, you'll have a flavorful dish that the whole family will love. Click through to explore the full recipe and bring these tasty teriyaki bowls to your dinner table tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup teriyaki sauce (preferably low-sodium)

2 tablespoons sesame oil

2 cups cooked jasmine rice

1 cup broccoli florets

1 carrot, julienned

1 red bell pepper, sliced

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

In a medium bowl, marinate the chicken pieces in the teriyaki sauce. Let it sit for at least 15 minutes (longer for better flavor).

    Heat the sesame oil in a large skillet over medium-high heat. Add the marinated chicken pieces, reserving the marinade, and sauté for 5-7 minutes until the chicken is cooked through.

      Remove the chicken from the skillet and set aside.

        In the same skillet, add the broccoli florets, julienned carrot, and sliced red bell pepper. Stir-fry for about 4-5 minutes or until the vegetables are tender but still crisp.

          Return the cooked chicken to the skillet, pour in the reserved teriyaki marinade, and cook for an additional 2-3 minutes, stirring well to combine and heat through.

            Season with salt and pepper to taste.

              To serve, scoop the cooked jasmine rice into bowls and top with the teriyaki chicken and vegetables.

                Garnish each bowl with green onions and a sprinkle of sesame seeds.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4