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The Teriyaki Chicken Rice Bowl is a beloved dish that brings together the delightful flavors of Japanese cuisine with the nutritional benefits of a wholesome meal. Known for its harmonious blend of sweet, savory, and umami flavors, this dish has garnered a significant following among food enthusiasts around the world. The appeal of the Teriyaki Chicken Rice Bowl lies not only in its taste but also in its simplicity and versatility. It's a meal that can be easily prepared on a weeknight, making it perfect for busy families or anyone looking for a delicious yet quick dinner option.

Teriyaki Chicken Rice Bowl

Whip up a delicious Teriyaki Chicken Rice Bowl that's packed with flavor and goodness! Made with tender chicken thighs marinated in a sweet and savory sauce, fluffy jasmine rice, and colorful veggies like bell peppers and broccoli, this recipe is sure to impress. Ready in just an hour, it's perfect for a weeknight dinner or meal prep. Garnish with green onions and sesame seeds for the finishing touch. Dive into this mouthwatering bowl today!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon cornstarch

1 bell pepper (red or green), sliced

1 cup broccoli florets

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs, ensuring they are well coated. Let marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice with 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed. Fluff with a fork.

      Cook the Chicken: Remove chicken from the marinade and pat dry. In a skillet over medium-high heat, add a little oil and cook the chicken for 5-7 minutes on each side, or until fully cooked. Remove from skillet and let rest for 5 minutes before slicing.

        Prepare the Sauce: In the same skillet, add the remaining marinade (ensure it’s brought to a boil for safety). Stir in cornstarch mixed with a little water to thicken the sauce. Let simmer until it reaches desired consistency.

          Sauté the Vegetables: In a separate pan, add a splash of oil over medium heat. Add sliced bell pepper and broccoli florets. Stir-fry for about 4-5 minutes until vibrant and just tender.

            Assemble the Bowl: In serving bowls, place a scoop of jasmine rice. Top with sliced teriyaki chicken and sautéed vegetables. Drizzle with the thickened teriyaki sauce.

              Garnish: Sprinkle with sliced green onions and sesame seeds for an added touch of flavor.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 bowls