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- 2 boneless skinless chicken thighs - 1 cup jasmine rice - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey These main ingredients create the base of your teriyaki chicken rice bowls. The chicken thighs are juicy and flavorful. Jasmine rice adds a nice texture, while soy sauce and honey give that sweet and savory taste we love. - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon grated fresh ginger - 2 cloves garlic, minced - 2 tablespoons green onions, thinly sliced (for garnish) - 1 tablespoon sesame seeds (for garnish) - Steamed vegetables (like broccoli, bell peppers, and snap peas) Optional ingredients enhance your dish. Rice vinegar adds tang, while sesame oil brings richness. Fresh ginger and garlic add depth of flavor. Green onions and sesame seeds are great for garnish. Steamed veggies make your bowl colorful and nutritious. Feel free to mix and match these options to suit your taste! - Rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water is clear. This step removes extra starch and helps the rice cook better. - In a medium saucepan, add the rinsed rice and 1 cup of water. Bring it to a boil over high heat. - Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. The rice will soak up all the water. After 15 minutes, take it off the heat. Let it sit for a few minutes. This resting time makes the rice fluffy. - In a small bowl, combine 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 2 tablespoons of rice vinegar, and 1 tablespoon of sesame oil. - Add 1 teaspoon of grated fresh ginger and 2 cloves of minced garlic to the mix. - Finally, stir in 1 tablespoon of cornstarch. Whisk the mixture well until it is smooth. This sauce gives your chicken a sweet and savory flavor. - Heat a large skillet over medium-high heat. Add a drizzle of sesame oil to the pan. - Once the oil is hot, add 2 boneless, skinless chicken thighs. Cook them for about 5 to 6 minutes on each side. - They should be golden brown and cooked all the way through. To check for doneness, cut into the thickest part. The meat should be white, not pink. After cooking, let the chicken rest for a few minutes. - In the same skillet, pour in the teriyaki sauce you made earlier. Stir it often as it heats up. - Let it simmer for 2 to 3 minutes until it thickens a bit. - Slice the rested chicken into bite-sized pieces. Add it back to the skillet and toss it in the sauce to coat it well. - Fluff the rice with a fork to separate the grains. Divide the rice into bowls. - Top each bowl with the teriyaki chicken. Drizzle some extra sauce over the chicken. - Serve with steamed vegetables like broccoli, bell peppers, and snap peas for a complete meal. When making teriyaki chicken, you have two main choices: thighs or breasts. Chicken thighs are juicier and more flavorful. They stay tender even when cooked longer. Chicken breasts are leaner but can dry out if overcooked. I recommend using thighs for this recipe. For cooking, I suggest pan-searing the chicken. This method gives it a nice brown crust. Heat a skillet over medium-high heat and add a dash of sesame oil. Cook the thighs for about 5-6 minutes on each side. They should be golden and cooked through. Teriyaki sauce is all about balance. You want the right mix of sweet and salty. If it’s too sweet, add a splash more soy sauce. If it’s too salty, stir in a bit more honey. You can also play with flavors. Substitute honey with maple syrup for a new twist. Adding some fresh pineapple juice can give it a fruity note. Don't hesitate to experiment until you find your perfect blend. Presentation matters, especially with rice bowls. Start by fluffing your rice and placing it in the center of your bowl. This creates a nice base. Next, add the teriyaki chicken on top. Arrange it neatly for a better look. Don't forget to add steamed veggies on the side. Finally, garnishing makes a big impact. Sprinkle sliced green onions and sesame seeds on top. This adds color and crunch. Your teriyaki chicken rice bowl will not only taste great but also look amazing! {{image_2}} You can easily make a vegetarian version of this dish. Simply swap chicken for tofu or tempeh. Both options soak up flavors well. For tofu, use firm or extra-firm varieties. Cut the tofu into cubes and press it to remove extra water. This helps it crisp up nicely. Cook it in the skillet for about 5-7 minutes until golden. If using tempeh, slice it thin and cook it for about 5 minutes on each side. Both options add great texture and flavor. Adjust cooking times as needed to ensure they are heated through. While jasmine rice is delicious, you can try other grains too. Brown rice or quinoa are great alternatives. Brown rice offers more fiber and a nutty flavor. Cook it in the same way, but remember it takes longer—about 40-45 minutes. Quinoa cooks faster, about 15 minutes, and has a light, fluffy texture. Rinse it well before cooking to remove any bitterness. Each grain adds a unique touch to your bowl. To change up the taste, you can add spices and herbs. For a kick, try adding red pepper flakes or a dash of sesame seeds. Fresh herbs like cilantro or basil can also brighten the dish. If you want a sweet twist, consider making Pineapple Teriyaki. Just add diced pineapple to the teriyaki sauce while it simmers. This gives a fun tropical flair to your rice bowl and makes it extra special. To keep your teriyaki chicken rice bowls fresh, store leftovers in an airtight container. Make sure to separate the rice from the chicken and veggies. This helps keep everything tasty. In the fridge, they last for about 3 to 4 days. When you reheat, add a splash of water to the rice. This helps it steam and stay moist. For the chicken, use a microwave or a skillet. Heat until warm but do not overcook it. You can freeze teriyaki chicken rice bowls for later. First, let everything cool down completely. Then, pack the chicken, rice, and veggies into freezer-safe bags or containers. Label them with the date. They will stay good for about 2 to 3 months in the freezer. To thaw, move the bowls to the fridge overnight. For a quick option, use the microwave on the defrost setting. Once thawed, reheat in the microwave or on the stove until hot. Enjoy your meal without the fuss! If you need a soy sauce substitute, try tamari. It has a similar flavor. Coconut aminos is another good option. It is sweeter and lower in sodium. Both work well in teriyaki sauce. Yes, you can use frozen chicken thighs. Cook them straight from frozen. Just add a few extra minutes to the cooking time. Make sure the chicken reaches 165°F to be safe. These chicken rice bowls can last about three to four days in the fridge. Store them in an airtight container. Reheat in the microwave or a skillet before eating. Great vegetables to pair with teriyaki chicken include broccoli, bell peppers, and snap peas. These veggies add color and crunch. You can steam or stir-fry them for extra flavor. This blog post shared a simple recipe for teriyaki chicken rice bowls. We covered all the main ingredients, like chicken, jasmine rice, soy sauce, and honey. I also provided tips on making the perfect sauce, cooking chicken, and presenting your dish. If you follow these steps, your meal will taste great and look good. You can even try different proteins and rice types. Now, you are equipped to make a delicious teriyaki meal with ease. Enjoy your cooking adventure!

Teriyaki Chicken Rice Bowls

Savor the flavors of homemade Savory Teriyaki Chicken Rice Bowls with this quick and easy recipe! Perfectly seared chicken thighs glazed in a rich teriyaki sauce served over fluffy jasmine rice, complemented by vibrant steamed vegetables, make for a delightful meal. Ready in just 30 minutes, these bowls are sure to impress! Click to explore the full recipe and bring a taste of Japan to your dinner table! #TeriyakiChicken #RiceBowls #EasyDinner #HealthyRecipes
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Ingredients
  

2 boneless, skinless chicken thighs

1 cup jasmine rice

1 cup water

1/4 cup soy sauce (low sodium)

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

2 cloves garlic, minced

1 tablespoon cornstarch

2 tablespoons green onion, thinly sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Steamed vegetables (like broccoli, bell peppers, and snap peas)

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit while you prepare the chicken.

    Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch until well combined.

      Cook the Chicken: Heat a large skillet over medium-high heat. Add a drizzle of sesame oil. Once hot, add the chicken thighs and cook for about 5-6 minutes per side, or until they are fully cooked and have a nice sear. Remove the chicken from the skillet and let it rest for a few minutes.

        Glaze the Chicken: In the same skillet, pour in the teriyaki sauce and stir frequently. Allow it to simmer for about 2-3 minutes until it thickens slightly. Slice the rested chicken into bite-sized pieces and return to the skillet. Toss the chicken in the sauce to coat evenly.

          Assemble the Bowls: Fluff the rice with a fork and divide it into serving bowls. Top with the teriyaki chicken and drizzle some extra sauce from the skillet over the chicken. Add steamed vegetables on the side.

            Garnish: Sprinkle sliced green onions and sesame seeds over the top of each rice bowl for extra flavor and crunch.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 2 servings