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The foundation of any great dish lies in its ingredients. For our Teriyaki Chicken Rice Bowls, we will focus on several key components that contribute to the overall flavor and appeal of the dish. Each ingredient plays a vital role, enhancing the taste and texture of the final product.

Teriyaki Chicken Rice Bowls

Discover the mouthwatering world of Teriyaki Chicken Rice Bowls, a beloved dish that combines tender marinated chicken with fluffy jasmine rice for a satisfying meal. This recipe is not only quick and easy, perfect for busy nights, but also allows for customization with vibrant vegetables. Learn about key ingredients, cooking techniques, and tips for creating your own restaurant-quality bowls at home. Explore the delightful flavors that elevate your dining experience with this vibrant Japanese classic.
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Ingredients
  

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

1 cup uncooked jasmine rice

1 ½ cups water or chicken broth

3 tablespoons soy sauce (low sodium recommended)

3 tablespoons mirin (Japanese sweet rice wine)

1 tablespoon honey or maple syrup

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

2 tablespoons sesame oil

1 tablespoon vegetable oil

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Optional: steamed broccoli, carrots, or snap peas (for added veggies)

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the soy sauce, mirin, honey, minced garlic, and grated ginger. Add the chicken thighs/breasts into the marinade, ensuring they are well coated. Let marinate for at least 20 minutes (or up to 2 hours in the refrigerator for more flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water (or chicken broth) and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is fluffy and the liquid is absorbed. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.

      Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through (internal temperature should reach 165°F/75°C).

        Make the Teriyaki Sauce: Once the chicken is cooked, pour the reserved marinade into the skillet and bring it to a simmer. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.

          Assemble the Bowls: Divide the cooked rice among serving bowls. Top each with slices of the teriyaki chicken and drizzle any leftover sauce from the pan over the top. Add optional veggies like steamed broccoli, carrots, or snap peas for a colorful, nutritious addition.

            Garnish and Serve: Finish with a sprinkle of sesame seeds and sliced green onions. Serve warm and enjoy your delicious Teriyaki Chicken Rice Bowls!

              Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 4 servings