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- 1 lb boneless, skinless chicken thighs - 1 cup jasmine rice - Vegetables: broccoli, carrot, and red bell pepper - Teriyaki sauce components: soy sauce, honey, rice vinegar, grated ginger, garlic The main ingredients for teriyaki chicken bowls are simple yet flavorful. You start with 1 pound of boneless, skinless chicken thighs. These thighs stay juicy and tender when cooked. Next, grab 1 cup of jasmine rice. This rice has a lovely aroma and pairs well with teriyaki. For the veggies, I recommend using broccoli, carrot, and red bell pepper. They add color and crunch to the bowl. You’ll also need some key ingredients for the teriyaki sauce. Grab soy sauce, honey, rice vinegar, grated ginger, and garlic. These elements bring sweet and savory flavors to your dish. - Green onions - Sesame seeds To make your teriyaki chicken bowls even better, think about garnishing. Chopped green onions add a fresh kick. Sesame seeds give a nutty crunch. Both are easy to add and make your dish look great. - Medium saucepan - Large skillet - Small saucepan - Mixing bowls You’ll need some basic kitchen tools. A medium saucepan is perfect for cooking the rice. A large skillet is where you will sauté the chicken and veggies. A small saucepan helps you make the teriyaki sauce. Mixing bowls are handy for combining ingredients or preparing garnishes. This simple list keeps cooking fun and easy. You’ll enjoy making these bowls with fresh ingredients and the right tools. For the full recipe, you can check out the complete steps and tips. First, grab a small saucepan. Over medium heat, combine the following ingredients: - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon grated ginger - 2 cloves garlic, minced - 2 tablespoons sesame oil Whisk these together until smooth. Now, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a separate bowl to make a slurry. Add this slurry to the saucepan. Stir well and let it simmer for about 5 minutes. The sauce should thicken nicely. Remove it from heat and set it aside. For the rice, take a medium saucepan. Bring 2 cups of water or chicken broth to a boil. Once boiling, add 1 cup of jasmine rice. Cover it and turn down the heat to low. Let it cook for about 15 minutes. The rice should be tender when done. After cooking, let it sit covered for another 5 minutes. In a large skillet, heat a drizzle of sesame oil over medium-high heat. Add 1 lb of sliced boneless, skinless chicken thighs. Cook them for around 5-7 minutes. You want them golden brown and cooked through. Next, add these vegetables to the skillet: - 1 cup broccoli florets - 1 carrot, thinly sliced - 1 red bell pepper, sliced Stir-fry the chicken and veggies together for about 4-5 minutes. The vegetables should be just tender. Now, pour the teriyaki sauce over the chicken and vegetables. Mix it all well to coat everything evenly. Cook for another 1-2 minutes until everything is hot. To assemble the bowls, fluff the cooked rice with a fork. Divide the rice among serving bowls. Top each bowl with the teriyaki chicken and vegetable mix. For an extra touch, you can garnish with chopped green onions and sesame seeds. Enjoy your delightful Teriyaki Chicken Bowls! If you want the full details, check out the Full Recipe. To make the best teriyaki sauce, you need to find the right balance. The sauce should be sweet, salty, and a little tangy. Use honey and soy sauce for sweetness and saltiness. Adjust the honey if you want more sweetness. For a saltier taste, add a bit more soy sauce. Next, you want the sauce to be thick enough to coat your chicken. If it is too thin, mix cornstarch with water to create a slurry. Stir this into the sauce as it cooks. Let it simmer until it thickens. This will help your sauce stick to the chicken and veggies. To get fluffy jasmine rice, rinse it first. Wash the rice under cold water to remove extra starch. This helps keep the grains separate. Use a ratio of one cup rice to two cups water or broth. Bring the liquid to a boil, then cover and cook on low. Let it rest covered after cooking to steam. If you can't find jasmine rice, you can use basmati rice. It has a similar flavor and texture, making it a good substitute. You can also try brown rice for a healthier option, but remember it takes longer to cook. When stir-frying chicken, cut it into even pieces. This ensures it cooks evenly. Heat the skillet before adding the chicken. This helps the chicken brown nicely. Don't overcrowd the pan; cook in batches if needed. For the vegetables, add them after the chicken is cooked. This keeps their crunch. Stir-fry them quickly to keep them vibrant and fresh. Cook just until tender but still crisp. This will make your meal taste great and look pretty. For the complete recipe, check out the Full Recipe section. {{image_2}} You can switch up the protein in your teriyaki chicken bowls. Chicken breast works just as well as thighs. It gives a leaner option. If you love seafood, shrimp is a great choice. Just cook the shrimp until they turn pink. For a plant-based dish, tofu is perfect. Use firm tofu and cube it. Sauté it until golden for the best taste. Feel free to mix in other vegetables. Snap peas add a nice crunch. Green beans also work well and have a great flavor. You can also choose seasonal veggies. In the summer, use zucchini or bell peppers. In the fall, try butternut squash or cauliflower. These swaps make the dish fresh and fun. Want to boost the flavor? Add a splash of sesame oil. It gives a nutty taste that pairs well with teriyaki. If you like heat, sprinkle in some chili flakes. This adds a spicy kick to your dish. You can also try different sauces like hoisin or sweet chili. Each will give your bowl a unique twist. For the full recipe, check out the details in the earlier sections. To keep your Teriyaki Chicken Bowls fresh, refrigerate them quickly. Place them in an airtight container. This helps maintain flavor and texture. Use them within 3-4 days for best results. If you want to freeze them, wait until the dish cools down. Divide the bowls into single servings. Use freezer-safe containers or bags. They can last up to 3 months in the freezer. Reheat your Teriyaki Chicken Bowls gently. You can use a microwave or a skillet. For the microwave, place the bowl in and cover it. Heat for 1-2 minutes. Stir halfway through to avoid cold spots. If using a skillet, add a splash of water and cover. Heat over low to medium heat. This keeps the chicken juicy and the veggies crisp. You can prepare parts of the dish in advance. Cook the rice and store it in the fridge. Chop the veggies ahead of time, too. Use Tupperware for easy access. Store the Teriyaki sauce separately to keep it fresh. When you’re ready to eat, assemble the bowls quickly. This makes busy nights less stressful. To make Teriyaki sauce, mix soy sauce, honey, rice vinegar, grated ginger, garlic, and sesame oil. You can adjust the sweetness by adding more honey or using brown sugar. For a thicker sauce, make a slurry with cornstarch and water. Stir this into the sauce while it simmers. Let it cook until it thickens, about five minutes. Yes, you can use different types of rice. Jasmine rice is soft and fragrant, but you can try basmati or brown rice. If using brown rice, add about 10-15 minutes to the cooking time. Quinoa is another great option, offering a nutty flavor. Great sides include steamed edamame, pickled vegetables, or a simple cucumber salad. You could also serve a light miso soup. These sides add freshness and balance to the meal. Look for local Japanese or Asian restaurants that focus on fresh ingredients. Many sushi places serve Teriyaki chicken as well. Online reviews can help you find the best-rated spots. You now have all the tools to make delicious Teriyaki Chicken Bowls. We covered the main ingredients, from chicken to vegetables, along with the perfect teriyaki sauce. You learned essential steps, such as cooking techniques for rice and stir-frying. Remember to explore variations and tips for meal prep. With this guide, you can enjoy a tasty, homemade dish any time. So gather your ingredients, follow the steps, and enjoy a flavorful meal!

Teriyaki Chicken Bowls

Indulge in a delicious Teriyaki Chicken Bowl that combines juicy chicken, colorful veggies, and fluffy rice all drenched in homemade teriyaki sauce. This tasty and simple recipe guides you step by step to create a meal that will impress your family. Perfect for busy weeknights or meal prep, this dish is bursting with flavor and easy to customize. Click through to discover the complete recipe and elevate your dinner routine!
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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)

Sesame seeds (for garnish)

Instructions
 

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.

    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.

      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.

        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.

          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.

            Assemble the Bowls: Fluff the cooked rice with a fork and divide it among serving bowls. Top with the teriyaki chicken and vegetables mixture.

              Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the top for garnish. Serve hot and enjoy!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4