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The Teriyaki Chicken Rice Bowl has become a beloved staple in many households, offering a harmonious blend of savory and sweet flavors that tantalize the taste buds. This dish not only exemplifies the essence of Asian-inspired cuisine but also embodies the simplicity and satisfaction of home cooking. With its colorful array of ingredients and the comforting base of rice, it presents a well-rounded meal that appeals to both the eye and the palate.

Teriyaki Chicken Rice Bowl

Create a delicious Teriyaki Chicken Rice Bowl at home with this easy recipe! Juicy chicken thighs marinated in a savory mix of soy sauce, brown sugar, and fresh ginger are paired with fluffy jasmine rice and vibrant steamed broccoli. Topped with sesame seeds and green onions, this bowl is as beautiful as it is tasty. Perfect for meal prep or a quick dinner, this dish is sure to become a family favorite! Enjoy a delightful twist on a classic.
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup uncooked jasmine rice

1 cup water

1/3 cup soy sauce

1/4 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

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

1 tablespoon sesame seeds

3 green onions, chopped

1 cup steamed broccoli (or other vegetables of your choice)

Salt and pepper, to taste

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Whisk until well mixed. Add the chicken thighs and marinate for at least 30 minutes (or up to 4 hours in the fridge).

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

      Cook the Chicken: Heat a skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and season with salt and pepper. Cook the chicken in the skillet for about 6-7 minutes on each side, until cooked through and lightly browned. Remove the chicken and let it rest for a few minutes.

        Make the Teriyaki Sauce: In the same skillet, pour in the reserved marinade and bring it to a simmer. Whisk in the cornstarch mixture and cook for an additional 2-3 minutes until the sauce thickens.

          Slice the Chicken: Slice the cooked chicken into strips and return it to the skillet to coat it in the sauce for an additional minute.

            Assemble the Bowl: In serving bowls, add a generous scoop of jasmine rice, top with sliced teriyaki chicken, steamed broccoli, and sprinkle with sesame seeds and chopped green onions.

              Serve and Enjoy: Serve immediately while warm and enjoy your delicious Teriyaki Chicken Rice Bowl!

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4 servings