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The Teriyaki Chicken Rice Bowl is a delightful and versatile dish that has captured the hearts and taste buds of food lovers around the globe. This popular meal combines succulent chicken, vibrant vegetables, and fluffy rice, creating a harmonious balance of flavors and textures that is both satisfying and nourishing. Whether you’re a busy professional looking for a quick weeknight dinner or a meal prep enthusiast wanting to whip up a week’s worth of lunches, this recipe is sure to impress.

Teriyaki Chicken Rice Bowl

Indulge in the flavors of this Teriyaki Chicken Rice Bowl, a delightful and satisfying meal perfect for any day! With tender chicken thighs, vibrant veggies, and a rich homemade teriyaki sauce, this dish is both easy to make and incredibly tasty. Serve over fluffy jasmine rice and top with green onions and toasted sesame seeds for a beautiful finish. Perfect for weeknight dinners or meal prep, this recipe serves 4 and is sure to please!
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Ingredients
  

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

1 cup white or jasmine rice

2 cups water or chicken broth

1/4 cup soy sauce (low sodium recommended)

1/4 cup mirin (Japanese sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, minced

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 cup broccoli florets

1 cup sliced bell peppers (red and yellow)

1/2 cup shredded carrots

2 green onions, chopped

Toasted sesame seeds, for garnish

Instructions
 

Cook the Rice: Rinse the rice under cold water until the water runs clear. Combine the rice and water (or broth) in a pot. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let sit, covered, for an additional 10 minutes.

    Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. Heat over medium heat until the sugar dissolves. Then add the cornstarch slurry and stir until the sauce thickens (about 2 minutes). Remove from heat and set aside.

      Sauté the Vegetables: In a large skillet or wok, add a splash of oil over medium-high heat. Add the broccoli, bell peppers, and shredded carrots. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.

        Cook the Chicken: In the same skillet, add a bit more oil if needed, then add the chicken pieces. Cook for about 6-8 minutes, or until browned and cooked through, stirring frequently.

          Combine Chicken and Sauce: Once the chicken is fully cooked, pour the teriyaki sauce over the chicken. Stir to coat well and let it cook for an additional 2-3 minutes on low heat.

            Assemble the Bowl: Fluff the rice with a fork and divide it into bowls. Top each rice portion with the sautéed vegetables and the teriyaki chicken.

              Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over each bowl. Serve hot and enjoy your delicious Teriyaki Chicken Rice Bowl!

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