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- 500g boneless chicken thighs - 1 cup low sodium soy sauce - 1/2 cup honey or maple syrup - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 red bell pepper, sliced - 1/2 cup green onions, chopped - 1 tablespoon sesame seeds To make Teriyaki Chicken Rice Bowls, gather these tasty ingredients. You need boneless chicken thighs, which are juicy and tender. Low sodium soy sauce adds flavor without too much salt. Honey or maple syrup gives a sweet touch. Rice vinegar adds a zing. Minced garlic and grated ginger bring depth to the sauce. For the base, use cooked jasmine rice. It’s fluffy and perfect for soaking up the teriyaki sauce. Add broccoli florets for color and crunch. Red bell pepper adds sweetness and brightness. Top it off with chopped green onions and sesame seeds for garnish. This combination makes a balanced meal that is sure to please. If you want the full recipe, check out the details on how to prepare this dish. To make the teriyaki sauce, start with a medium bowl. Combine the following ingredients: - 1 cup soy sauce - 1/2 cup honey or maple syrup - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 tablespoon ginger, grated Mix them well. This sauce gives your chicken a sweet and salty flavor. Set aside a bit of the sauce for later use. Next, heat a large skillet over medium-high heat. Add the sliced chicken thighs to the skillet. Pour half of the teriyaki sauce over the chicken. Cook for about 5 to 7 minutes. Stir occasionally until the chicken is fully cooked. It should be juicy and tender. Now, it’s time to serve! Start with a bed of jasmine rice. Add the cooked chicken and broccoli on top. Include sliced red bell pepper for a nice crunch. Drizzle the reserved teriyaki sauce over each bowl. Finally, garnish with chopped green onions and sesame seeds. This makes your dish colorful and appealing. You can find the full recipe for more detailed instructions. Enjoy making your teriyaki chicken rice bowls! To add more taste to your teriyaki chicken, marinate the chicken. Mix soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a bowl. Place your chicken in this mix and let it sit for at least 30 minutes. This step allows the flavors to soak in. If you have time, marinate it overnight. The chicken will be juicier and more flavorful. Grilling or baking your chicken can change the flavor. Grilling gives a nice smoky taste. To grill, preheat your grill to medium-high heat and cook the chicken for 6-8 minutes on each side. Baking is easier, too. Preheat the oven to 400°F (200°C) and bake the chicken for 20-25 minutes. Both methods keep the chicken tender and full of flavor. Make your rice bowls look great for serving. Start with a scoop of jasmine rice at the bottom. Next, add the teriyaki chicken and broccoli on top. Arrange sliced red bell peppers around the edges for color. Finally, sprinkle chopped green onions and sesame seeds on top. This makes each bowl look inviting and delicious. For a fancy touch, drizzle extra teriyaki sauce over the top. For the full recipe, please refer to the earlier sections. {{image_2}} You can swap chicken for tofu or shrimp. Tofu works great for a vegetarian option. Use firm tofu and press it to remove extra water. Cut it into cubes, then cook it in the skillet like chicken. Shrimp is another tasty choice. Cook shrimp until they turn pink and curl up. Both options still soak up that yummy teriyaki sauce. Feel free to add or change vegetables based on the season. You can use snap peas, carrots, or zucchini. These veggies add color and crunch to your bowl. Steam or sauté them lightly to keep them crisp. Mixing in seasonal vegetables makes your dish fresh and exciting. If you want a healthier option, try brown rice or cauliflower rice. Brown rice adds more fiber and a nutty flavor. Cauliflower rice is low in carbs and very light. You can make cauliflower rice by grating fresh cauliflower or using pre-packaged options. Both choices still pair well with the teriyaki chicken and veggies. For the full recipe, check out the details above. To keep your teriyaki chicken rice bowls fresh, store them in airtight containers. Make sure to let the dish cool before sealing. It will stay good in the fridge for about three to four days. If you want to keep the chicken and rice separate, that's a great option too. This helps each part maintain its texture and flavor. When it's time to eat, you can reheat your teriyaki chicken rice bowls in a few ways. The microwave is quick and easy. Just cover the bowl loosely with a microwave-safe lid or plate. Heat it for about 1-2 minutes, stirring halfway through. If you prefer, you can also reheat in a skillet over medium heat. Add a splash of water to avoid drying out the chicken. Stir often until everything is warm. If you want to freeze your teriyaki chicken rice bowls, it’s simple! Store them in freezer-safe containers. Make sure to leave some space at the top for expansion. They can be frozen for up to three months. To thaw, move them to the fridge the night before you plan to eat them. Reheat them as usual for a quick meal that tastes fresh. If you want a gluten-free option, try tamari. It has a similar taste but is made without wheat. You could also use coconut aminos. This sauce is sweeter and lower in sodium. Both options work well in Teriyaki Chicken Rice Bowls. Making these rice bowls is quick! It takes about 15 minutes to prep and 15 minutes to cook. In just 30 minutes, you can enjoy a tasty meal. Yes, you can prep parts of this dish in advance. Cook the chicken and veggies the night before. Store them in the fridge. When you're ready to eat, just heat them up. You can also cook the rice ahead of time. This makes meal prep easy! For the full recipe, check the earlier section. In this blog post, we covered how to make Teriyaki Chicken Rice Bowls. You learned about key ingredients like chicken, soy sauce, and honey. We also explored easy steps for cooking and assembling the dish. Plus, I shared tips to enhance flavor and alternative proteins for variety. Don’t forget about proper storage and reheating methods for leftovers. With these insights, you can enjoy a tasty meal that suits your taste and schedule. Happy cooking!

Teriyaki Chicken Rice Bowls

Savor the flavors of Teriyaki Chicken Rice Bowls with this easy and delicious recipe! Loaded with tender chicken, vibrant veggies, and a mouthwatering homemade teriyaki sauce, this dish is perfect for dinner in just 30 minutes. Whether you're a busy parent or a meal prep enthusiast, you’ll love how simple it is to create this family-friendly meal. Click through to discover the full recipe and elevate your weeknight dinners!
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Ingredients
  

500g boneless chicken thighs, sliced thin

1 cup soy sauce (low sodium, if preferred)

1/2 cup honey or maple syrup

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, sliced

1/2 cup green onions, chopped

1 tablespoon sesame seeds

Instructions
 

In a medium bowl, combine soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce. Set aside a portion of the sauce for drizzling later.

    In a large skillet over medium-high heat, add the sliced chicken thighs and pour half of the teriyaki sauce over the chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.

      In a separate pot, steam the broccoli florets until tender, about 4 minutes. Afterward, toss them into the skillet with the chicken.

        Pour the cornstarch mixture into the skillet, stirring to combine and thicken the sauce. Cook for another 2-3 minutes, until the sauce clings to the chicken and vegetables.

          To assemble the rice bowls, start with a base of jasmine rice, then top it with the teriyaki chicken and broccoli mixture. Add sliced red bell pepper for crunch and color.

            Drizzle the reserved teriyaki sauce over each bowl and garnish with chopped green onions and sesame seeds.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4