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The Teriyaki Chicken Rice Bowl is a delightful dish that combines succulent chicken with a rich, savory sauce over a bed of fluffy rice and vibrant vegetables. Originating from Japan, this dish has gained immense popularity worldwide for its delicious flavor profile, ease of preparation, and versatility. Whether you’re preparing a quick weeknight dinner or impressing guests at a gathering, the Teriyaki Chicken Rice Bowl is an excellent choice that satisfies hunger while being visually appealing.

Teriyaki Chicken Rice Bowl

Savor the flavors of this Teriyaki Chicken Rice Bowl, a wholesome and delicious meal that's perfect for any day! Featuring tender marinated chicken thighs, fluffy jasmine rice, and a colorful mix of steamed broccoli and shredded carrots, this dish is both nutritious and satisfying. Drizzle with homemade teriyaki sauce and top with green onions and sesame seeds for an extra touch. Enjoy a delightful taste of Asian cuisine at home!
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Ingredients
  

2 boneless, skinless chicken thighs

1 cup jasmine rice

1 1/2 cups water

1/4 cup soy sauce

2 tablespoons mirin (sweet rice wine)

2 tablespoons honey

1 tablespoon rice vinegar

1 garlic clove, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

1 cup steamed broccoli florets

1/2 cup shredded carrots

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, whisk together soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rinsed rice and 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for another 5 minutes.

      Cook the Chicken: Heat sesame oil in a skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).

        Make the Sauce: While the chicken is cooking, take the reserved marinade and pour it into a small saucepan. Bring to a boil and let it simmer for 5 minutes, allowing it to thicken slightly.

          Assemble the Bowl: Slice the cooked chicken into bite-sized pieces. Serve the jasmine rice in bowls, topped with chicken, steamed broccoli, shredded carrots, and sliced green onions. Drizzle the teriyaki sauce over the top.

            Garnish: Sprinkle with sesame seeds and additional green onions if desired. Serve immediately and enjoy your delicious Teriyaki Chicken Rice Bowl!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 2