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The Teriyaki Chicken Rice Bowl is a beloved staple in Japanese cuisine, known for its delightful combination of sweet and savory flavors, tender chicken, and perfectly cooked rice. This dish has garnered a significant following not only in Japan but across the globe, becoming a favorite in many households. The beauty of preparing this dish at home lies in the opportunity to cultivate culinary skills while enjoying a meal that’s both wholesome and satisfying.

Teriyaki Chicken Rice Bowl

Looking for a quick and delicious meal? This Teriyaki Chicken Rice Bowl is a sweet Japanese delight that's perfect for any weeknight dinner. With tender marinated chicken, fluffy jasmine rice, and fresh veggies like steamed broccoli and carrots, it's a colorful and satisfying dish. Drizzled with a homemade teriyaki sauce and topped with green onions and sesame seeds, it's sure to impress. Ready in just 55 minutes, give it a try tonight! 🍚✨
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Ingredients
  

2 boneless, skinless chicken thighs (or breasts)

1 cup jasmine rice

1/4 cup soy sauce

2 tablespoons mirin (or rice vinegar)

2 tablespoons honey

1 tablespoon sesame oil

2 teaspoons grated ginger

2 cloves garlic, minced

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

1 cup steamed broccoli florets

1/2 cup grated carrots

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, mirin, honey, sesame oil, grated ginger, minced garlic, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes (or up to overnight in the fridge for best flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice with 1.5 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork.

      Cook the Chicken: Heat a skillet over medium heat and add the marinated chicken (reserve the marinade). Cook for 5-7 minutes on each side or until fully cooked and no longer pink in the center. Remove the chicken from the pan and let it rest for a few minutes before slicing into bite-sized pieces.

        Prepare the Teriyaki Sauce: In the same skillet, add the reserved marinade and bring it to a simmer. Whisk in the cornstarch mixture to thicken the sauce, cooking for another 2-3 minutes or until it reaches your desired consistency.

          Assemble the Bowl: In serving bowls, layer cooked rice, followed by sliced chicken, steamed broccoli, grated carrots, and drizzle with the freshly made teriyaki sauce.

            Garnish: Top with chopped green onions and a sprinkle of sesame seeds.

              Serve: Enjoy your Teriyaki Chicken Rice Bowl hot!

                Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 2