Teriyaki Chicken and Rice Bowl

$- 1 lb boneless, skinless chicken thighs - 1 cup jasmine rice - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - 1 cup broccoli florets - 1/2 cup shredded carrots - 2 green onions, chopped - Sesame seeds, for garnish When I make my teriyaki chicken and rice bowl, I love to keep things simple yet delicious. The main ingredients start with boneless, skinless chicken thighs. They stay juicy and cook up tender. I also use jasmine rice, which has a lovely aroma and texture. The soy sauce and honey create that classic teriyaki flavor. The soy sauce gives a nice salty kick, while the honey adds sweetness. This balance makes the dish pop. I never skip the additional ingredients. Rice vinegar brightens the sauce and adds depth. Fresh garlic and ginger give it a savory punch. Sesame oil makes everything richer and more flavorful. In this dish, I love to include vibrant veggies. Broccoli florets add color and crunch. Shredded carrots bring a hint of sweetness. Finally, I top it off with chopped green onions and sesame seeds for a nice finish. For the full recipe, you’ll see how these ingredients come together to create a flavorful dinner meal. - Start by rinsing the jasmine rice. Place it in a fine-mesh strainer and run cold water over it. Do this until the water runs clear. This step helps remove excess starch and keeps the rice fluffy. - Next, cook the rice. Use 1 cup of jasmine rice and 1.5 cups of water. Bring the water to a boil in a pot. Once boiling, lower the heat and cover the pot. Let it simmer for about 15 minutes until all the water is absorbed. - In a medium bowl, mix the sauce ingredients. Combine 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 minced garlic cloves, and 1 tablespoon grated ginger. Whisk these together until well blended. Set this teriyaki sauce aside for later use. - Heat a large skillet over medium-high heat. Add 1 tablespoon of sesame oil. Let it warm for a minute. - Add the bite-sized chicken pieces to the skillet. Cook them for about 5 to 7 minutes. You want the chicken to be browned and fully cooked through. - Now, toss in the broccoli and carrots. Add 1 cup of broccoli florets and 1/2 cup of shredded carrots to the skillet. Stir-fry these for about 3 to 4 minutes. This keeps the vegetables tender-crisp and full of flavor. - Pour the teriyaki sauce over the chicken and vegetables. Stir everything well to coat the chicken and veggies in the sauce. Cook for an additional 2 to 3 minutes, allowing the sauce to thicken slightly. - To serve, place a generous scoop of jasmine rice in a bowl. Top it with the teriyaki chicken and vegetable mixture. - For the finishing touch, sprinkle chopped green onions and sesame seeds on top. This adds a nice crunch and flavor to your meal. Enjoy your flavorful teriyaki chicken and rice bowl! For the full recipe, check out the details above. To make a great teriyaki sauce, balance sweetness and saltiness. Start with soy sauce for saltiness. Add honey for sweetness. You want it to be rich but not too sweet. Taste as you go. If it’s too salty, add a touch more honey. If it’s too sweet, add more soy sauce. This balance makes the sauce shine. When cooking chicken, ensure it’s fully cooked. Use boneless, skinless chicken thighs for juicy bites. Heat your skillet over medium-high heat. Cook the chicken pieces for 5-7 minutes. Look for a golden-brown color. The chicken should reach an internal temperature of 165°F. This means it’s safe to eat. For the vegetables, maintain crunchiness for texture. I love using broccoli and carrots in this dish. Add them to the skillet after the chicken is cooked. Stir-fry them for 3-4 minutes. This keeps them vibrant and crisp. Overcooking will make them mushy. You want that nice snap in every bite. {{image_2}} You can change the protein in your bowl. If you prefer, use chicken breast instead of thighs. Chicken breast is leaner, offering a different texture. For a plant-based option, try tofu. Cut the tofu into cubes and cook it like chicken. It soaks up the teriyaki sauce well, adding flavor to your meal. Feel free to get creative with vegetables! Bell peppers add a sweet crunch. Snap peas bring a fresh snap that brightens the dish. You can also try adding mushrooms or zucchini. These vegetables blend well with the teriyaki sauce. Switching grains can change the vibe of your meal. Quinoa is a great option. It offers protein and a nutty flavor. Cauliflower rice is another fun swap. It's low in carbs and lightens the dish. Both options provide a tasty base for your teriyaki chicken and veggies. For the full recipe, refer to the previous sections to create your own teriyaki chicken and rice bowl. Store your teriyaki chicken and rice bowl in an airtight container. Make sure the dish cools down before sealing it. Keep it in the fridge for up to three days. This way, the chicken stays juicy, and the veggies remain crisp. If you have extra sauce, store it separately to keep the rice from becoming soggy. When it's time to enjoy the leftovers, use the microwave or stovetop. If using a microwave, place the bowl on a microwave-safe plate. Heat for about 1-2 minutes, stirring halfway. On the stovetop, warm it in a skillet over low heat. Add a splash of water if it seems dry. Stir occasionally until everything is hot. You can freeze this dish for up to three months. First, let it cool completely. Then, place it in a freezer-safe container. When you're ready to eat, thaw it overnight in the fridge. To reheat, follow the instructions above. This method helps keep the flavors fresh and tasty. You can find the full recipe in the article for more details. You can use shrimp or tofu instead of chicken. Shrimp cooks quickly and adds a nice flavor. Tofu is great for a vegetarian option. Use firm tofu for the best texture. Just make sure to adjust the cooking time accordingly. Yes, you can use store-bought teriyaki sauce. It saves time and can be tasty. Look for one that has clean ingredients. Some sauces can be too sweet or salty, so taste it first. You may want to add more garlic or ginger for extra flavor. To make this dish gluten-free, swap soy sauce for tamari. Tamari is a gluten-free soy sauce. Check that your rice vinegar is gluten-free too. Also, ensure that any additional ingredients are gluten-free. This way, you can enjoy the meal without worry. The total time to cook this dish is about 30 minutes. You spend 10 minutes prepping the ingredients. Cooking the rice and chicken takes around 20 minutes. It’s quick and easy, perfect for a weeknight meal. Absolutely! You can add bell peppers, snap peas, or zucchini. These veggies add color and crunch. Just remember to stir-fry them for a few minutes. This keeps them crisp and fresh. Feel free to get creative with your favorites! This blog post shared a simple and tasty teriyaki chicken recipe. We covered key ingredients like chicken, jasmine rice, and fresh veggies. You learned step-by-step instructions on cooking rice, making teriyaki sauce, and assembling your bowl. Tips and tricks helped you improve flavor and texture. We even explored variations and storage tips for leftovers. Follow these steps to create a delicious meal that's fun and easy. Enjoy your cooking journey and make it your own!$

Savor the flavors of this Teriyaki Chicken Bliss Bowl that’s quick, easy, and packed with mouthwatering goodness! With tender chicken, fresh veggies, and a homemade teriyaki sauce all on a bed of fluffy jasmine rice, this dish is perfect for busy weeknights or meal prep. Dive into this delicious recipe and impress your family with a delightful meal.

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Ingredients

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

1 cup jasmine rice

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 cup broccoli florets

1/2 cup shredded carrots

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically 1 cup of rice to 1.5 cups of water, and bring to a boil, then simmer for around 15 minutes until all water is absorbed.

Make the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Set aside.

Cook the Chicken: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes until browned and cooked through.

Add the Broccoli and Carrots: Add the broccoli florets and shredded carrots to the skillet with the chicken. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

Combine with Sauce: Pour the prepared teriyaki sauce over the chicken and vegetables. Stir well and cook for an additional 2-3 minutes until the sauce has thickened and everything is well coated.

Assemble the Bowl: Serve a generous scoop of jasmine rice in a bowl, topped with the teriyaki chicken and vegetable mixture.

Garnish: Sprinkle chopped green onions and sesame seeds on top for added texture and flavor.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4