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To make these tasty bowls, you'll need a few key items: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons sesame oil - 2 cups cooked white rice or brown rice - 1 cup broccoli florets - 1 cup snap peas - 1 red bell pepper, sliced - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) These ingredients come together to create a meal that is bold in flavor and easy to prepare. You can easily change the recipe to match your tastes or what's in your kitchen. Here are some ideas: - Carrots, julienned - Bell peppers in different colors - Baby corn or water chestnuts - Edamame for extra protein - Cashews or peanuts for crunch Feel free to mix and match these options. You’ll find a version you love! This dish is not only delicious but also packed with nutrients. Here’s a quick breakdown per serving: - Calories: Approximately 450 - Protein: 28 grams - Carbohydrates: 55 grams - Fat: 15 grams - Fiber: 5 grams This meal offers a good balance of protein and carbs, making it a great choice for lunch or dinner. For the full recipe, check out the section above! Start by cutting the chicken thighs into bite-sized pieces. This helps the chicken cook faster and soak up the flavor. In a bowl, add the chicken pieces and half of the teriyaki sauce. Mix them well so every piece gets coated. Let this sit for at least 15 minutes. If you have more time, marinate for up to 2 hours in the fridge. This step makes your chicken tasty and juicy. Heat sesame oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated chicken. Make sure to discard any leftover marinade. Cook the chicken for about 5 to 7 minutes. Stir occasionally to help it cook evenly. You want the chicken to be browned and no longer pink inside. This step is key for a safe and delicious meal. Once your chicken is cooked, it's time to add the veggies. Toss in the broccoli, snap peas, and sliced red bell pepper. Stir-fry the mix for 3 to 5 minutes. You want the vegetables to be tender but still crunchy. This keeps them bright and fresh. After mixing, pour the rest of the teriyaki sauce over everything. Stir well to coat all the ingredients. Heat for one more minute to blend those flavors. Now, you’re ready to assemble your Easy Teriyaki Chicken Bowls! Check out the Full Recipe for complete details. To get the best flavor in your teriyaki chicken bowls, start with good marinating. Use half of the teriyaki sauce to marinate the chicken. Let it soak for at least 15 minutes. For a deeper taste, marinate for up to 2 hours in the fridge. This extra time allows the flavors to blend well. Also, think about using homemade teriyaki sauce. You can mix soy sauce, brown sugar, garlic, and ginger for a fresh taste. Cooking the chicken right is key to a great dish. Use medium-high heat in your skillet or wok. This helps the chicken brown nicely. Make sure to discard any excess marinade before cooking. This prevents excess liquid from steaming the chicken. Stir occasionally while cooking to ensure even browning. The chicken should take about 5-7 minutes to cook through. When done, it should no longer be pink in the center. Avoid common mistakes to make your bowls shine. Don’t skip the marinating step; it adds great flavor. Overcrowding the pan can also lead to uneven cooking. If you add too many ingredients at once, the chicken may steam instead of sear. Lastly, be careful not to overcook the veggies. They should be tender-crisp for the best texture. Keeping these tips in mind will help you create delicious teriyaki chicken bowls every time. For the complete cooking process, check out the Full Recipe. {{image_2}} You can swap the chicken for other proteins. Try beef, shrimp, or tofu. Each option brings unique flavors and textures. For beef, use thin slices of flank steak. Cook it quickly for a tender bite. If you choose shrimp, make sure they are fresh or thawed. Cook them until they turn pink. Tofu is great for a vegetarian twist. Press and cube it before cooking to get rid of excess moisture. Going meatless is easy with this dish. Use firm tofu or tempeh as your protein. Both absorb the teriyaki sauce well. You can also add more veggies to make it hearty. Vegetables like mushrooms, carrots, and zucchini work great. For a vegan version, ensure your teriyaki sauce is free from honey. Many brands offer vegan-friendly options. You can boost flavor with simple additions. Try fresh ginger or garlic for a spicy kick. A dash of red pepper flakes adds heat. You can also mix in sesame seeds during cooking for a nutty taste. For a tangy twist, drizzle some rice vinegar or lime juice before serving. Adding pineapple chunks can give a sweet and tropical flair. These small changes can make your teriyaki bowls exciting every time. For further details on making these variations, check the Full Recipe. To store leftovers, let the teriyaki chicken cool completely. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to separate the rice from the chicken and veggies for better freshness. If you want to freeze the chicken bowls, use freezer-safe bags or containers. Make sure to label them with the date. You can freeze the bowls for up to three months. To avoid freezer burn, squeeze out as much air as possible before sealing. When reheating, the microwave works well. Heat the chicken and veggies for two minutes, stirring halfway. If you prefer, you can reheat on the stove. Just add a splash of water to keep it moist. Cook until heated through, about 5-7 minutes. Enjoy your Easy Teriyaki Chicken Bowls just as tasty as when you first made them! For the full recipe, check the earlier sections. You can serve many sides with Easy Teriyaki Chicken Bowls. Rice is a great base. I prefer white or brown rice for a hearty feel. You can also add a crisp salad. A simple cucumber salad works well. For extra color, try pickled carrots or radishes. You might like to serve edamame beans too. They add protein and a nice texture. Don't forget some fresh fruit for a sweet touch. Pineapple or orange slices can brighten your meal. Yes, you can make this recipe in advance. The chicken can marinate for a few hours. This makes it more flavorful. You can also cook the chicken and veggies ahead. Store them in the fridge for up to three days. Just keep the rice separate until serving. When you're ready to eat, reheat everything together in a pan. This keeps the meal fresh and tasty. To adjust the spice level, start with less teriyaki sauce. You can always add more later. If you like heat, add some red pepper flakes. Sriracha is another great option for spice. For a milder flavor, choose a sweet teriyaki sauce. You can also balance spice with a touch of honey. This adds sweetness without making it too hot. Experiment until you find your perfect mix. For the full recipe, refer back to the Easy Teriyaki Chicken Bowls section. This article covered how to make easy teriyaki chicken bowls. We discussed the main and optional ingredients, and we explored their nutrition. I shared step-by-step instructions for marinating, cooking the chicken, and preparing vegetables. You learned helpful tips and tricks to avoid common mistakes and enhance flavors. I also provided variations using different proteins and offered storage and reheating advice. With these insights, you can create a delicious meal any time. Enjoy your cooking!

Easy Teriyaki Chicken Bowls

Discover the deliciousness of easy teriyaki chicken bowls with this simple recipe that's packed with flavor! Featuring tender chicken thighs marinated in teriyaki sauce and a colorful mix of fresh vegetables, this dish is quick to make and perfect for busy weeknights. Serve it over rice for a filling meal your family will love. Dive into the recipe now and bring a taste of Japan to your dinner table!
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Ingredients
  

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

1 cup teriyaki sauce (store-bought or homemade)

2 tablespoons sesame oil

2 cups cooked white rice or brown rice

1 cup broccoli florets

1 cup snap peas

1 red bell pepper, sliced

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces and half of the teriyaki sauce. Mix well and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

    Cook the Chicken: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the marinated chicken (discard excess marinade) and cook until the chicken is browned and cooked through (about 5-7 minutes). Stir occasionally to ensure even cooking.

      Add Vegetables: Once the chicken is cooked, add the broccoli, snap peas, and sliced red bell pepper to the skillet. Stir-fry the mixture for an additional 3-5 minutes until the vegetables are tender-crisp.

        Combine with Sauce: Pour the remaining teriyaki sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly and let it heat for another minute.

          Assemble the Bowls: To assemble, place a serving of cooked rice at the bottom of each bowl. Top with the teriyaki chicken and vegetable mix.

            Garnish and Serve: Finish with sliced green onions and a sprinkle of sesame seeds on top for added crunch and flavor.

              Prep Time: 15 min | Total Time: 35 min | Servings: 4