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Welcome to the world of Teriyaki Chicken Rice Bowls, a dish that has captivated taste buds across the globe with its rich flavors and wholesome ingredients. This popular dish, which hails from Japan, combines succulent chicken thighs with a sweet and savory teriyaki sauce, served over a bed of fluffy jasmine rice. The result is a meal that not only tantalizes the palate but also nourishes the body, making it an ideal choice for families and busy individuals alike.

Teriyaki Chicken Rice Bowl

Indulge in a flavorful Teriyaki Chicken Rice Bowl that's easy to make and perfect for any night of the week! Tender chicken thighs marinated in a sweet and savory sauce are served over fluffy jasmine rice. Add some steamed broccoli for a healthy twist and top with fresh green onions and sesame seeds for a colorful finish. This dish brings a taste of Japan to your table in just under an hour. Perfect for meal prep or a cozy family dinner!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

1/4 cup soy sauce

2 tablespoons mirin (sweet rice wine)

2 tablespoons honey

1 tablespoon rice vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

2 green onions, chopped (for garnish)

1 cup steamed broccoli (optional)

Sesame seeds (for garnish)

Instructions
 

Prepare the Marinade: In a mixing bowl, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Whisk until well blended.

    Marinate the Chicken: Place chicken thighs in a shallow dish and pour marinade over them. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

      Cook the Rice: Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rice with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

        Cook the Chicken: Heat sesame oil in a skillet over medium-high heat. Remove chicken from the marinade (reserve marinade). Add chicken to the skillet and cook for 5-7 minutes per side until browned and cooked through (internal temperature should reach 165°F).

          Create the Sauce: After the chicken is cooked, pour the reserved marinade into the skillet. Bring it to a simmer and cook for an additional 2-3 minutes until slightly thickened.

            Assemble the Bowl: Slice the cooked chicken and serve it over a bed of jasmine rice. Drizzle with teriyaki sauce from the skillet. Add steamed broccoli on the side if desired.

              Garnish and Serve: Top with chopped green onions and sesame seeds. Enjoy your delicious Teriyaki Chicken Rice Bowl!

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4