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Teriyaki Chicken Rice Bowls are a delightful fusion of flavors, combining succulent chicken marinated in a savory-sweet teriyaki sauce with a colorful medley of vegetables and fluffy rice. This dish is not only visually appealing but also packed with nutrients, making it an ideal choice for a nutritious weeknight dinner or meal prep. The balance of protein, carbohydrates, and essential vitamins from the vegetables ensures that you can enjoy a wholesome meal that satisfies your cravings and nourishes your body. In this article, we will delve into the origins of teriyaki cuisine, break down the recipe into manageable steps, and discuss the nutritional benefits of the ingredients used, ensuring you have all the information you need to create this delicious meal.

Easy Teriyaki Chicken Rice Bowls

Discover the delightful flavors of Teriyaki Chicken Rice Bowls, where marinated chicken meets a vibrant mix of veggies and fluffy rice. This dish combines nutrition and taste, making it perfect for a quick weeknight dinner or meal prep. Learn about the origins of teriyaki cuisine, step-by-step recipes, and how to customize your bowl to suit your dietary needs. Enjoy a wholesome meal that not only satisfies your cravings but also nourishes your body.
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Ingredients
  

For the Teriyaki Chicken:

1 lb (450g) boneless, skinless chicken thighs (or breasts)

1/3 cup soy sauce (low sodium preferred)

1/4 cup honey or maple syrup

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)

1 tablespoon cornstarch

2 tablespoons water

Sesame seeds and chopped green onions for garnish

For the Rice Bowl:

2 cups cooked jasmine or brown rice

1 cup steamed broccoli florets

1 cup shredded carrots

1 red bell pepper, sliced

1 cup snap peas or snow peas

Optional: pickled ginger for serving

Instructions
 

Prepare the Marinade:

    In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger until combined.

      Marinate the Chicken:

        Add the chicken to the bowl, ensuring it’s well coated with the teriyaki marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for best flavor).

          Cook the Chicken:

            Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade for later). Add the chicken thighs to the skillet and cook for about 5-7 minutes on each side, until browned and cooked through (the internal temperature should reach 165°F or 74°C).

              Make the Sauce:

                While the chicken is cooking, in a small saucepan over medium heat, combine the reserved marinade with cornstarch and water. Stir continuously for about 5 minutes until the sauce thickens. Remove from heat.

                  Slice the Chicken:

                    Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Then slice it into strips.

                      Assemble the Rice Bowls:

                        In serving bowls, distribute the cooked rice evenly. Top with sliced teriyaki chicken, steamed broccoli, shredded carrots, sliced red bell pepper, and snap peas.

                          Drizzle with Sauce:

                            Pour the thickened teriyaki sauce over the chicken and vegetables in each rice bowl.

                              Garnish and Serve:

                                Finish with a sprinkle of sesame seeds and chopped green onions. Serve immediately with pickled ginger on the side, if desired.

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