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- Proportions for Chicken - 4 boneless, skinless chicken thighs (or breasts) - Condiments and Seasonings - ½ cup soy sauce - ¼ cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken sauce) - Vegetables and Toppings - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste When I make Teriyaki Chicken Rice Bowls, I love getting fresh ingredients. They really boost the flavor. For the chicken, I use thighs or breasts. Both work well, but thighs are juicier. Next, I prepare the sauce using soy sauce, honey, rice vinegar, and sesame oil. This mix gives a sweet and salty taste. Garlic and ginger add a nice kick. Don't forget the cornstarch; it helps thicken the sauce for a great finish. For veggies, I always include broccoli and carrots. They add color and crunch. Green onions and sesame seeds are my go-to toppings. They make the dish look pretty and taste fresh. If you follow this Full Recipe, you’ll have a plate full of deliciousness! Cooking Jasmine Rice To start, measure 2 cups of jasmine rice. Rinse it under cold water until the water runs clear. This step removes excess starch and helps the rice become fluffy. In a medium saucepan, add the rinsed rice and 4 cups of water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will absorb the water during this time. Fluffing and Setting Aside After 15 minutes, remove the pot from heat. Let it sit covered for another 5 minutes. This helps the rice steam and become soft. Use a fork to fluff the rice gently. Set it aside while you prepare the chicken and veggies. Preparing the Marinade In a mixing bowl, whisk together ½ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, and 2 tablespoons sesame oil. Add 2 cloves minced garlic and 1 tablespoon grated ginger. This mixture creates a sweet and salty sauce. It will soak into the chicken and give it great flavor. Time Considerations for Marinating Add the chicken to the marinade, making sure it coats each piece well. Let it marinate for at least 30 minutes. For the best taste, marinate it overnight in the fridge. This allows the flavors to develop. Searing Chicken to Perfection Heat a large skillet over medium heat. Add the marinated chicken, saving the marinade for later. Cook the chicken for about 5-7 minutes on each side. You want it to be golden brown and cooked fully. Check that it reaches an internal temperature of 165°F. Remove the chicken from the skillet and let it rest. Slice it into strips once it cools down. Stir-Frying Veggies In the same skillet, add 1 cup broccoli florets and 1 julienned carrot. Stir-fry them for about 3-4 minutes. Cook just until they are tender-crisp. This keeps them colorful and healthy. They will add nice texture to your bowls. You can find the Full Recipe to ensure every step is clear and easy to follow. To make the marinade shine, add more garlic or ginger. You can also try adding red pepper flakes for a kick. Fresh ingredients matter! They bring life to your dish. Use fresh garlic, ginger, and crisp veggies. They make a big difference in taste. For chicken, grilling or pan-searing works well. These methods give a nice brown crust. It adds flavor and texture. Always check the chicken's internal temperature. It should reach 165°F for safety and juiciness. For veggies, stir-fry them quickly. Keep them tender but crisp. This way, you preserve their color and nutrients. Just a few minutes on high heat will do wonders. Presentation matters! Layer rice, chicken, and veggies in a bowl. Drizzle with teriyaki sauce for a glossy look. Finish with green onions and sesame seeds on top. It makes the dish pop! As for sides, try a simple salad or edamame. These pair well and add freshness. You can also serve with miso soup for a complete meal. Explore these options to elevate your dining experience! For the full recipe, check the details above. {{image_2}} You can easily swap chicken for tofu or beef. Tofu brings a soft texture and absorbs sauce well. Use firm or extra-firm tofu for the best results. To prepare, press the tofu to remove moisture, then cut it into cubes. Marinate it just like chicken. For beef, thinly slice flank steak or sirloin. Cook it quickly in the skillet to keep it tender. This gives your rice bowl a new twist without losing the teriyaki flavor. If you want a gluten-free teriyaki chicken rice bowl, use tamari or coconut aminos. Tamari is a gluten-free soy sauce that tastes similar. Coconut aminos is a great option if you want a sweeter sauce. Both alternatives work well in the marinade. Just substitute them in equal amounts. This way, you can enjoy the dish without worries about gluten. Adding more veggies boosts nutrition and flavor. Think about bell peppers, snap peas, or bok choy. Slice them thinly and add them to your stir-fry. They cook quickly and stay crisp. You can also add spinach or kale near the end of cooking for extra greens. Feel free to mix and match your favorite veggies to make the dish colorful and healthy. To keep your Teriyaki Chicken Rice Bowls fresh, store them properly. First, let the bowls cool to room temperature. Then, transfer them to airtight containers. This will prevent moisture loss and keep the flavors intact. Store the bowls in the fridge. They can last up to four days when stored this way. When you want to enjoy your leftovers, reheating is key. You can use a microwave or a skillet. If using a microwave, cover the bowl with a damp paper towel. Heat in short bursts, stirring in between. This method keeps the chicken tender and moist. If you prefer the skillet, add a splash of water. Heat on medium-low, stirring until warmed through. This ensures the rice doesn’t dry out. If you want to save some for later, freezing is a great option. Pack the chicken and veggies in separate containers. This helps maintain texture. Use freezer-safe bags or containers. Label them with the date. Teriyaki Chicken Rice Bowls can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge before reheating. You’ll still enjoy that delicious flavor! For the full recipe, check the main article. To boost the flavor of your Teriyaki Chicken Rice Bowls, focus on the marinade. Use fresh garlic and ginger for a strong taste. Try adding a splash of citrus juice, like lime or orange, to brighten the dish. You can also mix in sriracha for some spice. Top with fresh herbs like cilantro or basil for extra flavor. Don’t forget to let your chicken marinate longer. The longer it sits, the more it soaks up the flavors. Yes, you can prepare Teriyaki Chicken Rice Bowls in advance. Cook the rice and chicken ahead of time. Store them in separate containers in the fridge. You can also chop the vegetables and keep them ready. Just remember to make the teriyaki sauce fresh for the best taste. When you are ready to eat, you can heat everything up quickly. This makes meal prep easy and saves time during busy days. You can serve a simple salad with your Teriyaki Chicken Rice Bowls. A cucumber salad with rice vinegar works well. You might also enjoy edamame or pickled vegetables. These sides add freshness and crunch. For a fun twist, try pairing with sushi rolls or gyoza. If you want a restaurant experience, look for local spots that specialize in Asian cuisine. Check your area for a great Japanese or Asian fusion restaurant. They may offer tasty sides that complement your meal perfectly. In this blog post, I covered the essential ingredients and steps for making Teriyaki Chicken Rice Bowls. We looked at preparing jasmine rice, marinating chicken, and cooking colorful veggies. I shared tips to enhance flavor and cooking techniques to perfect your dish. Variations allow for alternative proteins and gluten-free options. Finally, we discussed proper storage and reheating methods. Now you have all you need to create delicious Teriyaki Chicken Rice Bowls. Enjoy making this meal as much as I do!

Teriyaki Chicken Rice Bowls

Savor the deliciousness of teriyaki chicken rice bowls with this easy recipe! Perfectly marinated chicken, fluffy jasmine rice, and vibrant stir-fried veggies come together in a delightful meal that’s both healthy and satisfying. You’ll love how simple it is to create this Asian-inspired dish at home. Click through to discover the full recipe and impress your family with a flavorful dinner tonight!
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Ingredients
  

2 cups jasmine rice

4 boneless, skinless chicken thighs (or breasts)

½ cup soy sauce

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken sauce)

1 cup broccoli florets

1 carrot, julienned

2 green onions, sliced

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Cook the Rice: In a medium saucepan, add jasmine rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is fluffy. Remove from heat and set aside.

    Marinate the Chicken: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add chicken thighs, ensuring they are well coated, and let marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).

      Cook the Chicken: In a large skillet over medium heat, add the marinated chicken (reserve marinade) and cook for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and let rest for a few minutes, then slice into strips.

        Prepare the Veggies: In the same skillet, add broccoli florets and julienned carrots. Stir-fry for about 3-4 minutes until they are tender-crisp.

          Make the Teriyaki Sauce: Add the reserved marinade back to the skillet, bring to a simmer, and slowly stir in the cornstarch mixture. Cook for 2-3 minutes until the sauce thickens.

            Assemble the Bowls: Divide the cooked rice among four bowls. Top with sliced chicken, the stir-fried veggies, and drizzle with the thickened teriyaki sauce.

              Garnish and Serve: Sprinkle with sliced green onions and sesame seeds before serving.

                Prep Time: 30 mins | Total Time: 1 hour | Servings: 4