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The Quick Teriyaki Chicken and Rice Bowl is more than just a meal; it’s a delightful fusion of flavors and textures that brings the essence of Japanese cuisine right to your kitchen. Featuring tender pieces of chicken, vibrant vegetables, and a delectable sweet and savory teriyaki sauce, this dish is served over fluffy jasmine rice, making it a perfect option for busy weeknights. Not only does it satisfy your hunger, but it also nourishes your body with wholesome ingredients, ensuring that you don’t have to compromise on health for the sake of convenience.

Quick Teriyaki Chicken and Rice Bowl

Discover the joy of a Quick Teriyaki Chicken and Rice Bowl, perfect for busy weeknights! This dish combines tender chicken, colorful veggies, and a homemade teriyaki sauce, all served on fluffy jasmine rice. With easy steps and accessible ingredients, anyone can create this flavorful meal that’s both delicious and healthy. Enjoy a taste of Japanese cuisine in the comfort of your home and know that you're nourishing your body without sacrificing convenience.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 cup jasmine rice

2 cups water or chicken broth

1 cup broccoli florets

1 medium carrot, thinly sliced

1 red bell pepper, thinly sliced

3 green onions, chopped (for garnish)

2 tablespoons sesame seeds (optional, for garnish)

For the Teriyaki Sauce:

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 teaspoon minced garlic

1 teaspoon grated ginger

1 tablespoon sesame oil (or vegetable oil)

Instructions
 

Cook the Rice: In a medium saucepan, combine 1 cup jasmine rice and 2 cups water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork before serving.

    Prepare the Teriyaki Sauce: In a small bowl, mix together the soy sauce, honey (or maple syrup), rice vinegar, cornstarch, minced garlic, and grated ginger. Stir until the cornstarch is well dissolved and set aside.

      Cook the Chicken: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

        Add Vegetables: Add the broccoli, carrot, and red bell pepper to the skillet with the chicken. Sauté for about 3-4 minutes until the vegetables are tender-crisp.

          Combine with Sauce: Pour the prepared teriyaki sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and becomes glossy.

            Serve: Divide the cooked rice among bowls and top with the teriyaki chicken and vegetable mixture. Garnish with chopped green onions and sesame seeds, if desired.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings