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To truly appreciate teriyaki chicken, it's essential to explore the origins of teriyaki sauce and its significance in Japanese cuisine. Teriyaki, which translates to "grilled" or "broiled" in Japanese, refers to a cooking technique that involves basting food with a sweet soy sauce-based marinade during grilling or broiling. This method not only adds flavor but also creates a beautiful, glossy finish on the meat.

Teriyaki Chicken Rice Bowls

Discover the deliciousness of savory teriyaki chicken rice bowls, a quick and satisfying meal perfect for families. This dish combines tender chicken, vibrant veggies, and fluffy jasmine rice for a flavorful, nutritious experience. With a simple preparation process and customizable ingredients, even beginner cooks can create a delightful dining experience. Packed with protein, fiber, and essential nutrients, it’s an excellent choice for busy weeknights or gatherings. Enjoy the ease and versatility of this wholesome meal that everyone will love.
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Ingredients
  

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 cup jasmine rice

2 cups water or chicken broth

1 tablespoon vegetable oil

1 cup broccoli florets (fresh or frozen)

½ cup sliced bell peppers (red or green)

½ cup sliced carrots

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish, optional)

For the Teriyaki Sauce:

¼ cup soy sauce

2 tablespoons honey or brown sugar

2 tablespoons rice vinegar

1 tablespoon mirin (optional)

1 teaspoon garlic, minced

1 teaspoon ginger, minced

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

Instructions
 

Cook the Rice: In a medium saucepan, combine 1 cup of jasmine rice and 2 cups of water or chicken broth. Bring it to a vigorous boil, then reduce the heat to low. Cover the pot and allow it to simmer for 15 minutes or until all the liquid is absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes before fluffing the rice with a fork.

    Prepare the Teriyaki Sauce: In a small saucepan, mix together the soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), minced garlic, and minced ginger. Heat this mixture over medium heat and let it come to a gentle simmer. Once simmering, stir in the cornstarch mixture to thicken the sauce. Continue to cook for another 2-3 minutes until it reaches a desired thickness. Remove from heat and set aside.

      Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the bite-sized pieces of chicken into the skillet. Cook for 7-10 minutes, stirring frequently, until the chicken is thoroughly cooked and golden brown.

        Add the Vegetables: After the chicken is cooked, introduce the broccoli florets, sliced bell peppers, and sliced carrots to the skillet. Stir-fry everything together for an additional 5-7 minutes, or until the vegetables are tender yet still crisp.

          Combine: Pour the prepared teriyaki sauce over the chicken and vegetable mixture in the skillet. Stir it well to ensure every piece is evenly coated in the sauce. Continue cooking for an extra 2 minutes for the flavors to meld together.

            Assemble the Bowls: In individual serving bowls, start by layering a portion of the fluffy rice at the bottom. Top it generously with the teriyaki chicken and vegetable mixture.

              Garnish: For a vibrant touch, sprinkle the assembled bowls with chopped green onions and sesame seeds if desired. Serve the bowls hot for the best experience.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings