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To make Teriyaki Chicken Bowls, you need a few key ingredients. Here’s what you'll want: - 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 2 cups broccoli florets - 1 bell pepper, sliced (red or yellow for sweetness) - 1 medium carrot, julienned - 2 cups cooked jasmine rice (or rice of choice) - 2 green onions, sliced (for garnish) - 1 tablespoon sesame seeds (for garnish) These ingredients work together to create a balanced and tasty meal. If you don’t have an ingredient, don’t worry! You can swap some items easily: - Chicken: Try tofu or shrimp for a different protein. - Teriyaki sauce: Use soy sauce with a bit of honey or brown sugar. - Broccoli: Cauliflower or snap peas are good substitutes. - Rice: Quinoa or brown rice works great too. These swaps keep the dish fresh and fun. For the best flavor, I recommend using sesame oil for a nutty taste. Vegetable oil works well for cooking. You can also use canola or peanut oil. For sauces, store-bought teriyaki sauce is easy and quick. If you want to make your own, mix soy sauce, brown sugar, ginger, and garlic. This homemade sauce packs a punch! Check out the Full Recipe for step-by-step details on how to put everything together. Start by cutting the chicken breasts into bite-sized pieces. Place them in a large bowl. Pour the teriyaki sauce over the chicken. Mix well to coat every piece. Cover the bowl and let it sit for at least 30 minutes. For more flavor, marinate overnight in the fridge. This helps the chicken soak up all that tasty sauce. Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Once the oils are hot, add the marinated chicken. Stir-fry the chicken until it turns brown and cooks through, which should take about 5 to 7 minutes. While cooking, prepare your veggies. Add the broccoli florets, bell pepper slices, and julienned carrot. Stir-fry the mixture for 3 to 5 minutes until the veggies are tender-crisp. Pour in the reserved teriyaki marinade, letting it simmer for 2 to 3 minutes. This thickens the sauce and adds flavor. Grab your bowls and divide the cooked jasmine rice among them. Next, top each bowl with the chicken and vegetable stir-fry. For the finishing touch, garnish with sliced green onions and a sprinkle of sesame seeds. Each bite will be full of flavor, making it a delightful meal. For full details, check the Full Recipe. To get tender chicken, start with good marinating. Use teriyaki sauce to soak the chicken pieces. Let them sit in the sauce for at least 30 minutes. If you have time, marinate overnight in the fridge. This adds flavor and keeps the chicken moist. When cooking, use medium-high heat in your skillet. This helps the chicken brown nicely. Avoid overcooking; it can make the chicken tough. Stir-fry for about 5-7 minutes. Check that the chicken is no longer pink inside. For the best taste, pick fresh vegetables. I love using broccoli, bell peppers, and carrots. Cut them into similar sizes for even cooking. Add them to the skillet after the chicken is cooked. Stir-fry for 3-5 minutes. You want them tender yet still crisp. This keeps their flavor bright and tasty. You can also add garlic or ginger for extra flavor. Just add a little when you cook the chicken. These ingredients make your dish more aromatic and delicious. Making your own teriyaki sauce is simple and fun. You can control the taste and ingredients. Start with soy sauce, brown sugar, and rice vinegar. Add ginger and garlic for depth. Simmer it on low heat until it thickens slightly. Using homemade sauce elevates your dish. It gives a fresh taste that store-bought sauces often lack. You can adjust the sweetness or saltiness to match your preference. This way, your teriyaki chicken bowls will shine with flavor. For more detailed steps, check the Full Recipe. {{image_2}} You can easily change the protein in your teriyaki bowls. If you prefer beef, use sliced flank steak instead of chicken. For a lighter option, try shrimp. Cook the shrimp for only a few minutes until they're pink. You can also use tofu for a plant-based choice. This will make your dish vegan-friendly. To make a vegetarian or vegan teriyaki bowl, skip the chicken. Instead, use extra-firm tofu. Press it to remove water, then cut it into cubes. Marinate it just like the chicken. For added protein, add edamame or chickpeas. These options give you a hearty meal without meat. Feel free to mix up your vegetables. Snap peas, zucchini, or bok choy add fresh flavors. You can also swap jasmine rice for quinoa or brown rice. These grains bring different textures and nutrients. Experiment with your favorite veggies and grains to find your best combo. Your teriyaki chicken bowls can be unique every time. For more ideas, check out the Full Recipe. To keep your teriyaki chicken bowls fresh, store them in airtight containers. This helps maintain flavor and prevents spoilage. Allow the dish to cool to room temperature before sealing. You can place the chicken and veggies in one container and the rice in another. This way, the rice stays fluffy and does not get soggy. When reheating, use the microwave or a skillet. If using a microwave, place the bowl in for about 1-2 minutes. Stir halfway to heat evenly. If you prefer a skillet, add a splash of water or broth to keep it moist. Heat over medium heat for about 5 minutes, stirring often. This keeps the chicken juicy and the veggies crisp. You can freeze teriyaki chicken bowls for later meals. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. The dish will stay good for up to three months. To enjoy, thaw it overnight in the fridge and reheat as mentioned above. For the full recipe, check the details above! Yes, you can make Teriyaki Chicken Bowls in advance. You can marinate the chicken ahead of time. Just keep it in the fridge for up to 24 hours. Cook the chicken and veggies when you're ready to eat. Store the rice separately to keep it fresh. You can also assemble the bowls and store them in the fridge for quick meals. Just reheat everything before serving. You can serve many sides with Teriyaki Chicken Bowls. Here are some ideas: - Steamed edamame for a healthy snack. - A fresh cucumber salad for crunch. - Miso soup for a warm touch. - Pickled vegetables for added flavor. - Crispy tempura vegetables for a fun twist. These sides will balance the flavors and add variety to your meal. You can easily customize the spice level in your Teriyaki Chicken Bowls. If you like heat, add red pepper flakes to the marinade or stir-fry. Sriracha or chili oil also works well. For a milder dish, stick to the teriyaki sauce alone. You can also serve spicy condiments on the side. This way, everyone can adjust their bowl to their liking. Check out the Full Recipe for step-by-step instructions and tips! In this post, we explored how to make teriyaki chicken bowls from start to finish. We covered the key ingredients and helpful substitutions, along with detailed cooking steps. We shared tips for tender chicken and flavor-packed veggies. You learned about variations for proteins and vegetarian options. Lastly, we looked at storage tips to keep leftovers fresh. Keep this guide handy, and enjoy cooking delicious teriyaki bowls tailored to your taste!

Teriyaki Chicken Bowls

Whip up delicious Teriyaki Chicken Bowls that are perfect for any night of the week! This easy recipe features tender chicken, colorful veggies, and flavorful teriyaki sauce all served over fluffy jasmine rice. With just a few simple steps, you can create a meal that's both satisfying and healthy. Click through to discover how to make this tasty dish and impress your family tonight!
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Ingredients
  

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 tablespoon vegetable oil

2 cups broccoli florets

1 bell pepper, sliced (red or yellow for sweetness)

1 medium carrot, julienned

2 cups cooked jasmine rice (or rice of choice)

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

In a large bowl, marinate the chicken pieces in teriyaki sauce for at least 30 minutes (up to overnight in the refrigerator for maximum flavor).

    Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.

      Once hot, add the marinated chicken pieces to the skillet (reserving the marinade for later) and stir-fry until browned and cooked through, about 5-7 minutes.

        While the chicken is cooking, add the broccoli florets, bell pepper slices, and julienned carrot to the skillet. Stir-fry for another 3-5 minutes until the vegetables are tender-crisp.

          Pour in the reserved teriyaki marinade and bring to a gentle simmer for 2-3 minutes, allowing the sauce to thicken slightly.

            Prepare bowls by dividing cooked jasmine rice among them, then top each bowl with the chicken and vegetable stir-fry.

              Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

                - Prep Time: 30 mins | Total Time: 45 mins | Servings: 4