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Asian cuisine is celebrated worldwide for its rich flavors, intricate techniques, and vibrant presentations. Among the myriad of dishes that grace the tables of homes and restaurants alike, the Teriyaki Chicken Rice Bowl stands out as a harmonious blend of savory flavors, tender chicken, and vibrant vegetables, all atop a bed of fluffy jasmine rice. This dish not only tantalizes the taste buds but also provides a balance of nutrition and satisfaction, making it a perfect weeknight dinner or meal prep option.

Teriyaki Chicken Rice Bowl

Indulge in a delicious Teriyaki Chicken Rice Bowl that's easy to make and bursting with flavor! This recipe features juicy chicken thighs coated in a sweet and savory teriyaki sauce, served over fluffy jasmine rice. Complemented by vibrant steamed broccoli and carrots, it's not just a meal, but a wholesome experience. Perfect for family dinners or meal prep for the week! Garnish with fresh green onions and sesame seeds for an extra touch. Enjoy this tasty dish!
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Ingredients
  

1 pound boneless, skinless chicken thighs (or breasts, if preferred)

1 cup uncooked jasmine rice

1 ½ cups water

1 tablespoon vegetable oil

2 cloves garlic, minced

1-inch piece fresh ginger, grated

½ cup soy sauce (low sodium preferred)

¼ cup honey or brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

1 cup steamed broccoli florets

1 carrot, julienned

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice and 1 ½ cups water, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.

    Prepare the Sauce: In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, and minced garlic and grated ginger. Set aside.

      Cook the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken thighs and cook until browned and cooked through, about 5-7 minutes per side. The internal temperature should reach 165°F (75°C).

        Add the Sauce: Pour the prepared teriyaki sauce over the cooked chicken, stirring to coat. If you'd like a thicker sauce, add the cornstarch mixture and simmer for an additional 2-3 minutes, allowing it to thicken.

          Steam the Vegetables: While the chicken is cooking, steam or blanch your broccoli and carrots until tender but still vibrant, about 3-5 minutes. Drain and set aside.

            Assemble the Bowls: Fluff the cooked rice with a fork. In serving bowls, add a generous scoop of rice, followed by the teriyaki chicken. Arrange the steamed vegetables on the side.

              Garnish: Top with sliced green onions and a sprinkle of sesame seeds for added crunch and flavor.

                Serve: Enjoy your delicious Teriyaki Chicken Rice Bowl warm!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4