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Teriyaki chicken bowls have become a staple in modern cuisine, capturing hearts and taste buds across the globe. The combination of tender chicken coated in a glossy, sweet-savory sauce served over a bed of fluffy rice and vibrant vegetables makes this dish not only visually appealing but also deeply satisfying. Its versatility allows for customization to suit various dietary preferences, making it a favorite for weeknight dinners or meal prepping for the busy week ahead.

Teriyaki Chicken Bowls

Experience the delightful fusion of sweet and savory with these teriyaki chicken bowls! This recipe features tender chicken coated in a luscious teriyaki sauce, served over fluffy rice and colorful vegetables. Perfect for busy weeknights or meal prep, these bowls can be easily customized to fit your dietary needs. Discover the simple steps to create a satisfying, nutritious meal that balances flavors while providing essential nutrients. Enjoy the versatility and comfort of teriyaki chicken any night of the week!
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Ingredients
  

For the Teriyaki Chicken:

1 lb (450g) chicken thighs, boneless and skinless

1/2 cup soy sauce (reduced-sodium preferred)

1/4 cup honey or brown sugar

1 tablespoon rice vinegar

2 teaspoons sesame oil

2 cloves garlic, minced

1 inch fresh ginger, grated

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Sesame seeds, for garnish

Green onions, sliced, for garnish

For the Rice Bowl:

2 cups jasmine or brown rice

4 cups water or chicken broth

1 cup broccoli florets

1 cup bell peppers, sliced

1 cup shredded carrots

1 cup snap peas (optional)

2 tablespoons vegetable oil

Salt and pepper to taste

Instructions
 

Prepare the Rice:

    - Rinse rice under cold water until the water runs clear. This helps remove excess starch.

      - In a medium saucepan, combine the rinsed rice and water (or broth). Bring to a boil over high heat.

        - Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes (or according to package instructions) until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

          Make the Teriyaki Sauce:

            - In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until well combined and let it simmer for about 5 minutes.

              - Add the cornstarch mixture to the sauce, stirring constantly until it thickens, about 2-3 minutes. Remove from heat and set aside.

                Cook the Chicken:

                  - Cut chicken thighs into bite-sized pieces. Season with salt and pepper.

                    - In a large skillet, heat vegetable oil over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes.

                      - Pour the teriyaki sauce over the chicken in the skillet. Stir well to coat the chicken in the sauce and allow it to cook for an additional 2-3 minutes, until everything is heated through and nicely glazed.

                        Sauté the Vegetables:

                          - Add the broccoli, bell peppers, shredded carrots, and snap peas (if using) to the skillet. Cook for about 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.

                            Assemble the Bowls:

                              - Fluff the rice with a fork and divide it into serving bowls. Spoon the teriyaki chicken and vegetable mixture on top of the rice.

                                - Garnish with sesame seeds and sliced green onions for an extra pop of flavor and crunch.

                                  Serve:

                                    - For the perfect meal, serve hot, with extra teriyaki sauce on the side if desired.

                                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4