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The savory teriyaki chicken rice bowl is a delightful fusion of flavors, making it a favorite among home cooks and restaurant-goers alike. This dish is a celebration of tender chicken glazed in a sweet and savory teriyaki sauce, served over a bed of fluffy rice, and complemented by vibrant vegetables. Its appeal lies not only in its delicious taste but also in its versatility; this simple yet satisfying meal can be enjoyed for lunch or dinner and is perfect for meal prep.

Teriyaki Chicken Rice Bowl

Discover the savory delight of a Teriyaki Chicken Rice Bowl, a perfect blend of tender chicken, fluffy rice, and vibrant vegetables! This Japanese-inspired dish allows you to control ingredients, making it a healthier choice. By marinating the chicken in a flavorful teriyaki sauce and pairing it with colorful veggies, you create a nutritious meal that's both satisfying and easy to prepare. Enjoy this versatile dish for lunch or dinner, and elevate your home cooking skills!
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Ingredients
  

For the Teriyaki Chicken:

1 lb (450g) boneless, skinless chicken thighs

¼ cup low-sodium soy sauce

¼ cup mirin (sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

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

For the Rice Bowl:

2 cups jasmine rice (or your preferred rice)

4 cups water or chicken broth

1 cup broccoli florets, steamed

1 cup carrot ribbons (using a vegetable peeler or spiralizer)

½ cup cooked edamame

2 green onions, sliced

Sesame seeds for garnish

Nori sheets for garnish (optional)

Instructions
 

Prepare the Marinade:

    - In a medium-sized bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger until the mixture is well incorporated.

      Marinate the Chicken:

        - Take the chicken thighs and place them in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish, then refrigerate for a minimum of 30 minutes (up to 2 hours is ideal for a richer flavor).

          Cook the Rice:

            - Rinse the jasmine rice under cold running water until the water is clear. In a medium saucepan, combine the rinsed rice with 4 cups of water or chicken broth, and bring it to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Fluff the rice with a fork once it's done.

              Cook the Chicken:

                - Heat a skillet or frying pan over medium-high heat. Remove the chicken thighs from the marinade, setting the marinade aside. Cook the chicken for approximately 5-7 minutes on each side, or until fully cooked through and nicely seared on the outside.

                  Make the Teriyaki Sauce:

                    - In the same skillet used for the chicken, pour in the reserved marinade and bring it to a gentle simmer. Stir in the cornstarch slurry and mix thoroughly to thicken the sauce. Continue to stir for 1-2 minutes until the sauce reaches your desired consistency.

                      Slice the Chicken:

                        - Once the chicken is cooked, move it to a cutting board and let it rest for a few minutes. After resting, slice the chicken into strips.

                          Assemble the Rice Bowl:

                            - In a serving bowl, start with a base of fluffy jasmine rice. Layer the sliced teriyaki chicken on top, then add the steamed broccoli, carrot ribbons, and cooked edamame. Drizzle the thickened teriyaki sauce generously over everything.

                              Garnish and Serve:

                                - Finish off your rice bowl by sprinkling sliced green onions and sesame seeds over the top. For an extra touch of flavor and texture, add strips of nori if you like. Serve immediately and enjoy!

                                  Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings