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Teriyaki chicken has captured the hearts and palates of food lovers worldwide, becoming a staple in various cuisines beyond its Japanese origins. This delightful dish showcases the harmonious blend of savory and sweet flavors that make it an irresistible choice for many. With a combination of tender chicken, vibrant vegetables, and fluffy rice, teriyaki chicken bowls provide a well-rounded meal that caters to both taste and nutrition. The beauty of this dish lies not only in its flavors but also in its versatility and ease of preparation, making it an ideal option for weeknight dinners or meal prep.

Easy Teriyaki Chicken Bowls with Veggies

Indulge in the delicious simplicity of savory teriyaki chicken bowls. This irresistible meal combines tender chicken, colorful vegetables, and aromatic rice, creating a perfect harmony of flavors and nutrients that appeals to all. The balance of sweet and savory teriyaki sauce enhances each bite, making it not only satisfying but adaptable for any dietary preference. Whether for weeknight dinners or meal prep, this delightful bowl is a must-try!
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Ingredients
  

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

2 cups cooked jasmine rice (or substitute with brown rice for a healthier option)

1 cup broccoli florets, washed and trimmed

1 cup bell peppers (choose from red, yellow, or green), sliced into thin strips

1 medium carrot, julienned into thin matchstick pieces

1 cup snap peas, ends trimmed

3 tablespoons vegetable oil (divided for cooking)

½ cup low-sodium teriyaki sauce

2 teaspoons fresh ginger, minced finely

2 teaspoons garlic, minced finely

2 green onions, chopped (for garnish)

Sesame seeds (optional, for garnish)

Instructions
 

Cook the Rice: Start by preparing your jasmine or brown rice according to the package instructions. Once fully cooked, fluff it with a fork, cover it to keep warm, and set aside.

    Marinate the Chicken: In a large mixing bowl, add the diced chicken thighs or breasts. Drizzle with 1 tablespoon of vegetable oil, and sprinkle in the minced ginger and garlic. Toss everything thoroughly to ensure the chicken is evenly coated with the marinade.

      Sauté the Chicken: Heat a large skillet over medium-high heat and pour in the remaining 2 tablespoons of vegetable oil. Once the oil is shimmering, add the marinated chicken pieces. Sauté the chicken for about 5-7 minutes, stirring frequently, until it is golden brown and cooked through. Ensure there is no pink in the center.

        Add the Vegetables: With the chicken cooked, push it to one side of the skillet to create space. Add the broccoli florets, sliced bell peppers, julienned carrot, and trimmed snap peas to the other side. Stir-fry the vegetables for approximately 4-5 minutes, until they are tender-crisp and vibrant in color.

          Combine and Glaze: Drizzle the teriyaki sauce over both the chicken and vegetables in the skillet. Stir everything together to coat it evenly in the sauce. Allow it to simmer for an additional 2-3 minutes, which will help the flavors meld beautifully.

            Assemble the Bowls: To serve, scoop a generous portion of the warm rice into individual bowls. Top each bowl with a generous helping of the teriyaki chicken and vegetable mixture, ensuring a colorful presentation.

              Garnish and Enjoy: Finish off by sprinkling the chopped green onions and sesame seeds (if using) over the top of each bowl for an extra layer of flavor and a decorative touch. Dig in and enjoy your delightful Teriyaki Chicken Bowls!

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings