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For the perfect teriyaki chicken bowl, you need these key ingredients: - 500g boneless chicken thighs, cut into 1-inch cubes - 2 tablespoons olive oil - 1 cup jasmine rice - 2 cups water - 1 cup broccoli florets - 1 red bell pepper, thinly sliced - 1 medium carrot, julienned - 3 green onions, finely chopped - 4 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon fresh ginger, minced - 1 tablespoon garlic, minced - 1 teaspoon sesame oil - Sesame seeds, for garnish These ingredients blend together to create a dish full of flavor and texture. You can personalize your teriyaki chicken bowls with fun toppings. Here are some ideas: - Sliced avocado for creaminess - Shredded carrots for extra crunch - Edamame for protein boost - Pickled ginger for a tangy twist - Chopped cilantro for freshness Feel free to mix and match these toppings to make your meal unique! Teriyaki chicken bowls are tasty and nutritious. Here’s a quick look at their benefits: - Protein: Chicken provides a good source of lean protein. - Vitamins: Vegetables like broccoli and bell peppers add vitamins A and C. - Fiber: Jasmine rice gives you some carbs, and veggies add fiber. This meal is well-rounded and can help you feel full and satisfied. For the full recipe, check out the detailed steps! To start, take your boneless chicken thighs and cut them into 1-inch cubes. In a large bowl, mix together soy sauce, honey, minced ginger, minced garlic, and sesame oil. Toss the chicken pieces in this mix until they are well covered. Let this marinate for at least 15 minutes. This step adds great flavor to the chicken. While the chicken marinates, rinse 1 cup of jasmine rice under cold water until it’s clear. This helps to remove excess starch. In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add the rinsed rice. Cover the pot, reduce the heat to low, and cook for about 15 minutes. The rice is ready when the water is all absorbed. Once done, let it sit for 5 minutes, still covered. Next, grab a large non-stick skillet and heat 2 tablespoons of olive oil over medium heat. Add in broccoli florets, sliced red bell pepper, and julienned carrot. Sauté these veggies for about 5-7 minutes until they are bright and tender-crisp. When done, set them aside on a plate. In the same skillet, add the marinated chicken. Cook for about 6-8 minutes, stirring often. You want it to be golden brown and cooked through. Pour in any leftover marinade and let it simmer for 2-3 minutes. Stir until the sauce thickens and coats the chicken nicely. Fluff your cooked jasmine rice with a fork to separate the grains. Take a serving of rice and place it in a bowl. Top it generously with the sautéed vegetables and the teriyaki chicken. Finally, sprinkle sesame seeds and chopped green onions over the top of each bowl. This adds a nice crunch and extra flavor. Serve hot and enjoy your tasty Teriyaki Chicken Bowls! For the full recipe, check the earlier section. To make the best teriyaki chicken, focus on the marinade. Use fresh ginger and garlic for bold flavor. Mix soy sauce with honey to create a sweet balance. Let the chicken marinate for at least 15 minutes. This helps the flavors soak in well, making each bite delicious. You can marinate it longer if you want a stronger taste. Cooking jasmine rice is simple. Rinse it well under cold water to remove starch. This helps the rice stay fluffy. Use a two-to-one water-to-rice ratio. Bring the water to a boil first, then add the rice. Cover and reduce the heat to low. Let it cook for 15 minutes. Afterward, let it sit for 5 minutes before fluffing with a fork. Sauté your vegetables to keep them bright and crisp. Heat olive oil in the skillet before adding them. Stir often to avoid burning. Cook them for about 5-7 minutes until tender. This method keeps the veggies colorful and crunchy. Don’t overcrowd the skillet. Cook in batches if needed for the best texture. To achieve a thick teriyaki sauce, keep the heat at medium. After cooking the chicken, pour in the reserved marinade. Allow it to simmer for 2-3 minutes. Stir occasionally to prevent sticking. This reduces the sauce and thickens it nicely. The result is a glossy coating on the chicken that makes each bite burst with flavor. When serving, layer rice at the bottom of the bowl. Add a generous portion of teriyaki chicken on top. Scatter sautéed veggies around for color and crunch. Finish with chopped green onions and sesame seeds for garnish. This not only looks great but also adds texture. Enjoy your meal hot for the best taste. You can find the full recipe linked above for more details. {{image_4}} You can easily swap chicken for tofu. Use firm tofu for the best texture. Start by pressing the tofu to remove excess water. Cut it into cubes just like the chicken. Marinate it with the same sauce. Cook the tofu until it’s golden and crispy. This makes a tasty vegan option. It holds flavors well and adds a nice twist. Feel free to mix and match vegetables. Try snow peas, zucchini, or bell peppers. They all add color and crunch. Use any veggies you have on hand. Just keep them in bite-sized pieces. This keeps cooking time short and flavors bright. Experiment with seasonal vegetables for fresh tastes. Each bowl will have a unique flair. Love heat? Drizzle Sriracha on top for a spicy kick. You can mix Sriracha into the marinade for extra flavor. Start with a small amount and adjust to taste. This adds an exciting layer to the dish. The heat pairs well with the sweet teriyaki sauce. It’s a simple way to elevate your meal. After enjoying your Teriyaki Chicken Bowls, you might have some leftovers. Let the dish cool down to room temperature. Then, place the chicken, rice, and veggies in an airtight container. Store it in the fridge. It will stay good for up to three days. Make sure to label the container with the date. This way, you can keep track of how long it lasts. To reheat your Teriyaki Chicken Bowls, use the microwave for quick results. Place the bowl in the microwave and cover it with a damp paper towel. Heat it in one-minute intervals, stirring in between. This helps the heat spread evenly. If you prefer, you can also reheat in a skillet over medium heat. Add a splash of water to help steam the dish. Stir until it's hot throughout. If you want to save your Teriyaki Chicken Bowls for later, freezing is a great option. First, let the dish cool completely. Then, divide it into single-serving portions. Use freezer-safe containers or freezer bags. Remove as much air as possible before sealing. Label the containers with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. You can use tofu, shrimp, or beef. Tofu offers a great plant-based option. Shrimp cooks quickly and adds a nice flavor. Beef can be used if you prefer a heartier meal. Just remember to adjust cooking times for each protein. Tofu takes about 5-7 minutes, while shrimp cooks in about 3-4 minutes. Making Teriyaki sauce is easy! You need soy sauce, honey, ginger, and garlic. Combine 1/4 cup of soy sauce, 2 tablespoons of honey, 1 teaspoon of minced ginger, and 1 teaspoon of minced garlic in a bowl. Mix well until smooth. Cook it in a saucepan on medium heat for about 5 minutes to thicken. This sauce adds rich flavor to your Teriyaki Chicken Bowls. Yes, you can use brown rice! Brown rice is healthier and has more fiber. However, it takes longer to cook. You will need about 45-50 minutes for brown rice. Just make sure to adjust your water amount as well. Use 2.5 cups of water for each cup of brown rice. Many sides work well! Try steamed edamame or a fresh salad. You could also serve pickled vegetables for a nice crunch. Roasted sweet potatoes make a great addition too. Each side brings a unique flavor and texture to your meal. To find the best Teriyaki Chicken Bowls, check food apps or review sites. Search for local Japanese restaurants or diners. Look for places with high ratings and good reviews. You can also ask friends for recommendations. Don't forget to explore new spots and try their unique takes on this dish. For an easy homemade option, check out the Full Recipe for a delicious Teriyaki Chicken Bowl that you can make yourself! You now know how to make tasty teriyaki chicken bowls from start to finish. We covered the key ingredients, step-by-step cooking instructions, and helpful tips. You learned to customize your dish with variations and how to store leftovers. Enjoy crafting your own bowls with fresh flavors. Try different toppings or switch proteins to keep things fun. Keep cooking and tasting, and you’ll impress yourself and others with these delicious meals.

Teriyaki Chicken Bowls

Discover the joy of homemade Teriyaki Chicken Bowls with this easy-to-follow recipe! Made with marinated chicken thighs, vibrant vegetables, and fluffy jasmine rice, this dish is packed with flavor and nutrition. Perfect for a quick weeknight dinner, these bowls are sure to impress! Click through for the full recipe and tips to customize your own teriyaki experience! Enjoy a delicious meal in just 40 minutes!
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Ingredients
  

500g boneless chicken thighs, cut into 1-inch cubes

2 tablespoons olive oil

1 cup jasmine rice

2 cups water

1 cup broccoli florets

1 red bell pepper, thinly sliced

1 medium carrot, julienned

3 green onions, finely chopped

4 tablespoons soy sauce

2 tablespoons honey

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced

1 teaspoon sesame oil

Sesame seeds, for garnish

Instructions
 

Prep the Chicken: In a large mixing bowl, combine the cubed chicken thighs with soy sauce, honey, minced ginger, minced garlic, and sesame oil. Toss the ingredients thoroughly until the chicken is evenly coated. Allow it to marinate for at least 15 minutes to absorb the flavors.

    Cook the Rice: Begin by rinsing the jasmine rice under cold running water until the water runs clear, which removes excess starch. In a medium saucepan, bring 2 cups of water to a vigorous boil. Once boiling, add the rinsed rice, cover the pot with a lid, and reduce the heat to low. Cook for about 15 minutes or until all the water is absorbed and the rice is fluffy. Once done, remove the saucepan from heat and let it sit, still covered, for an additional 5 minutes.

      Sauté the Vegetables: While the rice is cooking, heat olive oil in a large non-stick skillet over medium heat. Add the broccoli florets, sliced bell pepper, and julienned carrot to the pan. Sauté the vegetables, continuously stirring, for about 5-7 minutes or until they are vibrant in color and tender-crisp. Once cooked, transfer the veggies to a plate and set aside.

        Cook the Chicken: Using the same skillet, add the marinated chicken (reserving any leftover marinade for later use). Cook the chicken for about 6-8 minutes, stirring occasionally, until it is cooked all the way through and has a slight golden brown color. Pour in the reserved marinade and allow it to simmer for an additional 2-3 minutes, stirring until the sauce thickens slightly and coats the chicken nicely.

          Assemble the Bowls: Fluff the cooked jasmine rice with a fork to separate the grains. Take a serving of rice and place it in a bowl. Top it generously with the sautéed vegetables and the teriyaki chicken.

            Garnish and Serve: Finish the bowls by sprinkling sesame seeds and the chopped green onions evenly over the top. This adds both flavor and a delightful crunch. Serve hot and enjoy your delicious Teriyaki Chicken Bowls!

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