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When making a Teriyaki chicken rice bowl, fresh ingredients make a big difference. Here’s what you need: - Chicken: 2 boneless, skinless chicken thighs, cut into bite-sized pieces - Rice: 1 cup jasmine rice - Vegetables: 1 cup broccoli florets, 1/2 cup carrot, julienned, 2 green onions, sliced - Sauces & Oils: 1 tablespoon vegetable oil, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon freshly grated ginger, 2 cloves garlic, minced, 1/2 teaspoon sesame oil - Seasonings: Sesame seeds for garnish Using quality ingredients enhances the flavor. The chicken brings protein, while jasmine rice gives a nice base. Fresh vegetables add crunch and color. The sauces and oils blend to create that sweet and savory teriyaki taste. Don't forget the sesame seeds! They add a nice touch when you serve the dish. For the full recipe, check out the instructions later. Start by boiling 2 cups of water or chicken broth in a medium pot. Once it boils, add 1 cup of jasmine rice. Lower the heat and cover the pot. Let it simmer for about 15 minutes. The rice will absorb the liquid and become fluffy. Fluff it with a fork and set it aside. In a small bowl, mix together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon freshly grated ginger, 2 minced garlic cloves, and 1/2 teaspoon sesame oil. Whisk until well combined. This sauce brings sweet and savory flavors to your dish. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the bite-sized chicken thighs. Cook for about 5-7 minutes. Stir occasionally until the chicken turns golden brown and is cooked all the way through. Reduce the heat to medium. Toss in 1 cup of broccoli florets and 1/2 cup of julienned carrots. Sauté the vegetables for another 3-5 minutes. You want them to be tender but still crisp. This adds color and nutrition to the bowl. Pour the teriyaki sauce over the chicken and vegetables. Stir everything together to coat evenly. Cook for an additional 2-3 minutes. The sauce will thicken and become shiny, making it even more tasty. Divide the cooked rice into two serving bowls. Top the rice with the teriyaki chicken and vegetable mix. For the final touch, sprinkle sliced green onions and sesame seeds on top. This adds flavor and a nice crunch. You now have a delicious teriyaki chicken rice bowl ready to enjoy! Check the Full Recipe for more details. To make a great teriyaki sauce, balance is key. Use soy sauce, honey, ginger, garlic, and sesame oil. Mix them well in a bowl until smooth. Taste it! Adjust sweetness or saltiness to your liking. If you want more depth, add a splash of rice vinegar. This twist enhances the flavor. For juicy chicken, start with boneless thighs. Cut them into bite-sized pieces. Heat your skillet to medium-high and add oil. Cook the chicken for about 5-7 minutes. Stir often for even browning. Make sure the inside reaches 165°F. This ensures it is safe to eat and tasty. You can switch up the veggies based on what you have. Broccoli and carrots are great, but try bell peppers or snap peas too! Just chop them into similar sizes for even cooking. Add them to the pan after the chicken. Sauté until they are tender but still crisp. Serve your teriyaki chicken rice bowl hot. Start with a base of jasmine rice. Top it with the chicken and veggies. Finish with green onions and sesame seeds for crunch. For extra flavor, drizzle more sauce on top. You can also add pickled ginger or avocado for a fresh twist. For the full recipe, check out the details above! {{image_2}} To make a gluten-free teriyaki chicken rice bowl, swap soy sauce for tamari. Tamari is a gluten-free soy sauce. You can also use coconut aminos, which are sweet and salty. This change keeps the dish tasty without gluten. For a vegetarian option, replace chicken with tofu or tempeh. Press the tofu to remove extra water and cut it into cubes. Sauté it until golden brown. Use the same teriyaki sauce to flavor the tofu. You can add more veggies like bell peppers or snap peas. You can try other proteins in this bowl. Shrimp or salmon work great with teriyaki sauce. Simply cook the seafood until it's done and follow the same steps. You can also use beef or pork if you prefer red meat. Each protein gives a unique flavor, keeping the dish exciting. For the full recipe of Teriyaki Chicken Rice Bowl, refer back to the earlier section. After enjoying your Teriyaki chicken rice bowl, store leftovers quickly. Place them in an airtight container. This keeps your meal fresh and tasty. You can keep it in the fridge for up to three days. Make sure it cools down before you seal it. This way, it stays safe and yummy. When you’re ready to eat again, reheating is easy. You can use a microwave or stovetop. If using a microwave, place the bowl in and heat for about two minutes. Stir halfway through for even heating. If you prefer the stovetop, warm it in a pan over low heat. Add a splash of water or broth to prevent drying. Heat until it’s hot throughout. Freezing is a great option for longer storage. Divide the bowl into single servings. Place each in a freezer-safe container. Make sure to leave some space at the top, as food expands when frozen. You can freeze the teriyaki chicken rice bowl for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Then reheat as mentioned above. Enjoy your flavorful meal anytime! For the full recipe, check out the Teriyaki Chicken Rice Bowl . A teriyaki chicken rice bowl is a tasty meal. It features cooked chicken tossed in sweet and savory teriyaki sauce. The chicken sits on a bed of fluffy rice. You can add fresh vegetables like broccoli and carrots. This dish is colorful and full of flavor. It’s a quick meal that is perfect for busy days. You can swap out some ingredients for healthier options. Use brown rice instead of jasmine rice for more fiber. You can add more veggies like bell peppers or snap peas. Try using less honey in the sauce. You can also grill the chicken instead of frying it. These changes will keep the meal light and bright. Yes, you can use any rice you like! Brown rice adds a nutty flavor and more nutrients. Quinoa is a good choice for a protein boost. Cauliflower rice is great for a low-carb option. Just adjust the cooking time based on the rice you choose. To check if chicken is done, use a meat thermometer. The inside should reach 165°F (75°C). If you don’t have a thermometer, cut the chicken open. The meat should be white, not pink. Juices should run clear. This ensures your chicken is safe to eat. You can use maple syrup as a great substitute for honey. Agave nectar is another option. If you want a sugar-free choice, try stevia or a sugar substitute. These will still give you a sweet flavor without using honey. This article covered creating a tasty teriyaki chicken rice bowl. We explored key ingredients like chicken, rice, and veggies. I shared simple steps to make and mix each part. You learned tips to enhance flavor and variations for different diets. Now you can enjoy this dish tailored to your taste. Cooking can be fun and rewarding. Keep experimenting and make this bowl your own! Happy cooking!

Teriyaki Chicken Rice Bowl

Savor the flavors of this delicious Teriyaki Chicken Rice Bowl! Packed with tender chicken, vibrant broccoli, and sweet carrots, this quick and easy recipe is perfect for any night of the week. Learn how to make a homemade teriyaki sauce that elevates your bowl into a family favorite.
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Ingredients
  

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

1 cup jasmine rice

2 cups water or chicken broth

1 tablespoon vegetable oil

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon freshly grated ginger

2 cloves garlic, minced

1/2 teaspoon sesame oil

1 cup broccoli florets

1/2 cup carrot, julienned

2 green onions, sliced

Sesame seeds for garnish

Instructions
 

Cook the Rice: In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the jasmine rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

    Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, ginger, garlic, and sesame oil. Set aside.

      Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring occasionally until they are golden brown and cooked through.

        Add Vegetables: Reduce the heat to medium and add the broccoli and carrots to the skillet. Sauté for another 3-5 minutes, until the vegetables are tender.

          Combine with Sauce: Pour the teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce is thickened and shiny.

            Assemble the Bowl: Divide the cooked rice into serving bowls. Top with the teriyaki chicken and vegetable mixture.

              Garnish: Sprinkle sliced green onions and sesame seeds on top for added flavor and crunch.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2