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For a delicious teriyaki chicken rice bowl, you need some key ingredients. Here’s what you’ll need: - 2 boneless, skinless chicken breasts - 1 cup jasmine rice - 2 cups water (for cooking rice) - 1/4 cup soy sauce (low sodium recommended) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon ginger, grated - 2 garlic cloves, minced These ingredients come together to create a rich flavor. The chicken provides protein, while the rice serves as a perfect base. Adding vegetables and garnishes enhances the bowl's look and taste. Here’s what to include: - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper for seasoning The broccoli and carrot add crunch and color. Green onions and sesame seeds give a fresh finish. A sprinkle of salt and pepper brings out all the flavors. This simple mix of ingredients makes a tasty meal. Each part plays a role in making your teriyaki chicken rice bowl special. Check out the Full Recipe for detailed instructions. To start, rinse the jasmine rice. Place it in a bowl and cover it with cold water. Swirl the rice gently, then drain until the water runs clear. This step helps remove excess starch, making the rice fluffy. Next, combine the rinsed rice with 2 cups of water in a medium saucepan. Add a pinch of salt for flavor. Bring the mixture 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 and become tender. After cooking, remove it from the heat but keep it covered. Allow it to rest for 5 minutes. Fluff the rice with a fork before serving. Now, let’s make the teriyaki sauce. In a small bowl, combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Use a whisk to mix everything together until it is smooth. This sauce will add a sweet and savory flavor to your dish. Set the sauce aside for later. For the chicken, season the boneless, skinless chicken breasts with salt and pepper. Heat a large skillet over medium heat. Add a drizzle of sesame oil to the pan. Once it’s hot, place the chicken in the skillet. Cook each side for about 6-7 minutes until it is golden brown and cooked through. After cooking, take the chicken out and let it rest for a few minutes. Slice it into strips. In the same skillet, add the broccoli florets and julienned carrot. Stir-fry for 3-4 minutes until the veggies are tender but still crisp. Now it’s time to combine everything. Return the sliced chicken back to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and veggies. Cook for an additional 2-3 minutes. This allows all the flavors to mix well. Finally, assemble your bowls. Start with a base of jasmine rice. Top it with the teriyaki chicken and stir-fried vegetables. Don't forget to garnish your bowls with sliced green onions and a sprinkle of sesame seeds for extra crunch and flavor. For the full recipe, check the details provided above. To ensure juiciness, always start with fresh, high-quality chicken. Season both sides with salt and pepper. Heat your skillet before adding oil. This helps the chicken sear nicely. Cook it for about 6-7 minutes on each side. To check doneness, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don't have a thermometer, cut the chicken open. It should be opaque and the juices should run clear. For perfect rice texture, rinse jasmine rice under cold water. This removes excess starch. Combine one cup of rice with two cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. After cooking, let it rest for five minutes. Fluff the rice with a fork before serving. To flavor the rice, add a pinch of salt or a splash of soy sauce while it cooks. You can also stir in some chopped green onions for extra taste. Serving suggestions can make your dish stand out. Use colorful bowls to create a vibrant look. Layer the rice first, then top with chicken and veggies. For visual appeal, add a slice of lime on the side. This not only looks good but adds a fresh touch. For garnishing, sprinkle sesame seeds and sliced green onions on top. This adds crunch and bright colors to your dish. You can also include some fresh herbs like cilantro for more flavor. {{image_2}} You can easily switch up the protein in your teriyaki chicken rice bowls. If you want a plant-based option, use tofu. Just press the tofu to remove excess water, then cut it into cubes. Sauté the tofu until golden brown. For seafood lovers, shrimp works great too. Cook the shrimp until they turn pink and opaque, which takes just a few minutes. Feel free to mix in seasonal veggies. Broccoli is great, but snap peas and bell peppers add color and crunch too. You can use whatever you have in the fridge. This way, you keep the dish fresh and exciting. Consider adding carrots for sweetness or zucchini for a different texture. The more colorful your bowl, the more fun it is to eat! If you crave a kick, add chili paste or sriracha to your sauce. Start with a small amount, then adjust to your taste. You can also create a spicy teriyaki sauce by mixing in some red pepper flakes. This twist gives the dish a bold flavor that wakes up your taste buds. Don't be shy to experiment; you might find your new favorite version! For the full recipe, check out the main article. To keep your Teriyaki Chicken Rice Bowls fresh, store leftovers right away. Place the chicken, rice, and veggies in a container. Use airtight storage containers to prevent moisture loss. Glass or BPA-free plastic works great. Make sure the food cools down before sealing it. This way, it stays tasty for later meals. Want to save some bowls for later? You can freeze them! First, let the rice and chicken cool completely. Then, pack them in freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. When you’re ready to eat, thaw the bowl in the fridge overnight. Reheat it in the microwave or on the stove until hot. In your fridge, the rice bowls last about three to four days. If frozen, they stay good for up to three months. Check for signs of spoilage like off smells or any mold. If you see any, it’s best to toss it. Keeping track of dates helps you enjoy your meal safely. For the full recipe, check the link. Yes, you can use brown rice. However, it needs more time to cook. Brown rice takes about 45 minutes to cook. You will also need to adjust the water to 2.5 cups for one cup of brown rice. Remember to check if it is tender before serving. You can try coconut aminos or tamari as soy sauce substitutes. Both options are gluten-free. You can also use liquid aminos for a similar taste. Each swap adds a unique flavor, so feel free to experiment. Making teriyaki sauce is easy! Here’s a quick recipe: - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 2 minced garlic cloves Mix all ingredients in a bowl until well combined. This sauce adds a sweet and savory kick to your dish. Teriyaki chicken pairs well with many sides. Here are some great options: - Steamed rice - Stir-fried vegetables - Edamame - Cucumber salad - Miso soup These sides add color and flavor to your meal. Yes, this recipe is perfect for meal prep! Cook a large batch and store it in your fridge. Use airtight containers to keep the food fresh. The meal can last 3-4 days in the fridge. Reheat portions in the microwave or on the stove. Enjoy your meals throughout the week! Teriyaki chicken rice bowls are a simple and tasty meal. We covered key ingredients and step-by-step instructions to make this dish. You learned how to cook jasmine rice, make teriyaki sauce, and combine flavors. I shared helpful tips for juicy chicken and perfect rice. Many variations allow creativity in your cooking. Remember to store leftovers safely to enjoy later. Now, you can create a flavorful dish that suits your taste. Enjoy your cooking adventure!

Teriyaki Chicken Rice Bowls

Dive into the delicious world of Savory Teriyaki Chicken Rice Bowls! This easy recipe combines tender chicken, sautéed vegetables, and fragrant jasmine rice, all drizzled with a homemade teriyaki sauce that’s bursting with flavor. Perfect for meal prep or a quick weeknight dinner, these bowls are not just tasty but also visually stunning. Click through now for step-by-step instructions and make your dinner unforgettable!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice

2 cups water (for cooking rice)

1/4 cup soy sauce (low sodium recommended)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon ginger, grated

2 garlic cloves, minced

1 cup broccoli florets

1 carrot, julienned

2 green onions, sliced

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.

    Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined. Set aside.

      Cook the Chicken: Season the chicken breasts with salt and pepper. Heat a large skillet over medium heat and add a drizzle of sesame oil. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side until cooked through and golden brown. Remove from the skillet and let rest for a few minutes before slicing into strips.

        Stir-Fry the Vegetables: In the same skillet, add the broccoli florets and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Combine Ingredients: Return the sliced chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables, and cook for an additional 2-3 minutes to heat everything through and allow the flavors to meld.

            Assemble the Bowls: In serving bowls, create a base of jasmine rice, then top with the teriyaki chicken and stir-fried vegetables.

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

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                  - Presentation Tips: Serve the rice bowls in colorful dishes for a vibrant look. Add a few extra sesame seeds and a slice of lime on the side for a fresh touch.