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Teriyaki chicken rice bowls have become a beloved dish for many, gracing tables across the globe with their delightful mix of flavors and textures. This popular meal is not just about taste; it embodies the essence of comfort food while also being a healthy choice packed with protein and fresh vegetables. The allure of teriyaki chicken lies in its sweet and savory glaze, which elevates simple ingredients into a culinary masterpiece. Making this dish at home allows you to control the ingredients, ensuring a healthier option tailored to your taste preferences and dietary needs.

Teriyaki Chicken Rice Bowls

Discover the joy of making Teriyaki Chicken Rice Bowls at home, a dish that beautifully combines sweet and savory flavors with healthy ingredients. This guide will walk you through marinating chicken, preparing jasmine rice, and crafting a glossy teriyaki sauce. Add vibrant veggies like broccoli and carrots for extra nutrition and color. Perfect for family meals or meal prep, these bowls are sure to impress with their delicious taste and stunning presentation. Enjoy a touch of Japanese cuisine in your own kitchen!
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs

½ cup low-sodium soy sauce

¼ cup brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch (optional, for a thicker sauce)

For the Rice:

1 cup jasmine rice

2 cups water

1 tablespoon sesame oil

1 teaspoon salt

For the Toppings:

2 green onions, sliced

1 cup steamed broccoli florets

½ cup shredded carrots

1 tablespoon sesame seeds

Pickled ginger (optional)

Instructions
 

Marinate the Chicken:

    In a medium bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until the sugar is dissolved. Add the chicken thighs and coat them well. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

      Cook the Rice:

        Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice, water, sesame oil, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

          Cook the Chicken:

            Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess liquid to drip off (but reserve the marinade). Cook the chicken for about 5-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C) and is nicely caramelized.

              Prepare the Teriyaki Sauce:

                If you want a thicker sauce, combine the reserved marinade in a small saucepan over medium heat and add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Bring to a simmer, stirring until the sauce thickens, about 3-5 minutes. Remove from heat.

                  Assemble the Bowls:

                    Slice the cooked chicken into strips. In serving bowls, start with a base of jasmine rice, add the sliced chicken on top, and then layer on the steamed broccoli, shredded carrots, and any other toppings of your choice. Drizzle with the thickened teriyaki sauce and sprinkle with sesame seeds and sliced green onions. If desired, add pickled ginger for an extra kick.

                      Serve:

                        Serve the teriyaki chicken rice bowls warm, and enjoy your delicious homemade meal!

                          Prep Time, Total Time, Servings: 10 mins | 1 hour | 4 servings