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- 2 boneless, skinless chicken breasts - 1 cup jasmine rice - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - ½ cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon grated ginger - 2 cloves garlic, minced - 1 cup broccoli florets - ½ cup carrots, julienned - 2 green onions, chopped - Sesame seeds Gathering the right ingredients is key to making teriyaki chicken rice bowls. Start with boneless, skinless chicken breasts. They cook quickly and stay juicy. You also need jasmine rice for a perfect base. The rice absorbs flavors well and adds a fragrant touch. For the cooking oils, sesame oil gives a rich taste. Vegetable oil is great for cooking the chicken. Soy sauce is essential for that savory flavor. Choose low-sodium if you prefer a lighter touch. To sweeten your sauce, use honey or maple syrup. Both add a nice glaze. Rice vinegar brightens the flavor, while ginger and garlic add depth. For veggies, broccoli and carrots provide crunch and color. Green onions add freshness, and sesame seeds give a lovely finish. These ingredients make your teriyaki chicken rice bowls both tasty and colorful. - Rinse jasmine rice under cold water. This removes excess starch. - In a medium saucepan, combine the rice with 2 cups of water or chicken broth. Bring it to a boil. - Once boiling, reduce the heat to low. Cover and simmer for about 15 minutes. - After 15 minutes, remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork. - While the rice cooks, heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a skillet over medium-high heat. - Add 2 boneless, skinless chicken breasts, sliced into thin strips. Cook for about 5-7 minutes. - Stir the chicken occasionally until it turns golden brown and is fully cooked. - In a separate bowl, whisk together ½ cup of soy sauce, 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar, 1 tablespoon of grated ginger, and 2 cloves of minced garlic. - Pour this sauce over the cooked chicken in the skillet. - Bring the sauce to a gentle boil. This helps to enhance the flavors. - Add 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir well. - Cook for an additional 2-3 minutes, stirring constantly to thicken the sauce. - Incorporate 1 cup of broccoli florets and ½ cup of julienned carrots into the skillet. - Cover the skillet and steam the vegetables for about 3-4 minutes. They should be tender yet vibrant. - In serving bowls, place a generous scoop of jasmine rice. - Top the rice with the teriyaki chicken and the steamed vegetables. - For a final touch, sprinkle with chopped green onions and sesame seeds. - Ideal chicken cooking time: Cook the chicken for about 5-7 minutes. Look for golden brown color to know it’s done. This ensures it stays juicy and tender. - Perfect rice texture tips: Rinse jasmine rice until the water is clear. This removes excess starch. Cook it with a 1:2 ratio of rice to water or broth. Let it sit covered after cooking for 5 minutes. This helps the rice fluff up nicely. - Sweetness level modifications: Adjust the sweetness by changing the honey or maple syrup. Use less for a less sweet dish, or add more for a sweeter flavor. - Sauce thickness variations: If you want a thicker sauce, add more cornstarch mixed with water. For a thinner sauce, use less cornstarch or add a splash of water. - Adding spices or additional ingredients: Try adding a pinch of red pepper flakes for heat. You can also mix in sesame seeds or chopped nuts for extra flavor and crunch. - Recommended marinades before cooking: Marinate the chicken for 30 minutes in soy sauce and ginger. This adds depth and richness to the dish. {{image_2}} For a tasty vegetarian option, you can swap chicken for tofu or tempeh. These ingredients soak up flavors well. - Substitutes for chicken: Use firm tofu or tempeh, cut into strips. - Alternate vegetables: Try bell peppers, snap peas, or mushrooms for extra flavor and color. Making this dish gluten-free is easy. Just choose the right soy sauce. - Gluten-free soy sauce alternatives: Use tamari or coconut aminos instead of regular soy sauce. - Adjusting additional ingredients: Check other ingredients for hidden gluten, like certain broths or sauces. If you want more protein, shrimp or chicken can be great choices. - Using shrimp or tofu: If using shrimp, cook them for about 3-4 minutes. Tofu takes longer, around 5-7 minutes. - Cooking times for different proteins: Adjust cooking time based on the protein you choose to ensure it cooks evenly and is safe to eat. To store leftover teriyaki chicken rice bowls, place them in an airtight container. This keeps the food fresh and prevents spills. Always let the meal cool to room temperature before sealing the container. The rice bowls can last up to 3 days in the fridge. To freeze teriyaki chicken rice bowls, portion them into freezer-safe containers. Make sure to separate the chicken from the rice and vegetables. This helps maintain texture. They can last up to 2 months in the freezer. For defrosting, place the container in the fridge overnight. When ready to eat, reheat in the microwave or on the stove until hot. For easy meals, you can prep the chicken, rice, and vegetables ahead of time. Cook the rice and chicken on one day, then store them separately. You can mix and match the veggies too. Portion everything into containers. This way, you have quick meals ready for busy days. Teriyaki sauce is a blend of simple ingredients. It usually has soy sauce, honey or maple syrup, rice vinegar, ginger, and garlic. Each ingredient plays a key role. Soy sauce gives a salty base. Honey adds sweetness, while rice vinegar gives a slight tang. Ginger and garlic add depth and warmth to the flavor. This mix creates a rich and savory sauce that coats the chicken beautifully. Yes, you can prepare teriyaki chicken rice bowls in advance. Cook the chicken and sauce, then store them separately from the rice. You can keep them in the fridge for about 3 days. When ready to eat, reheat the chicken and sauce on the stove. Cook the rice just before serving for the best taste. This method saves time and keeps your meal fresh. Cooking teriyaki chicken is quick. It takes about 5 to 7 minutes in a skillet. Heat the oil, add the chicken, and stir occasionally. Cook until the chicken turns golden brown and reaches an internal temperature of 165°F (75°C). This ensures it is safe to eat and keeps the chicken juicy. You can serve many tasty sides with your teriyaki chicken rice bowls. Try steamed broccoli or snap peas for crunch. Sautéed bok choy or bell peppers add color and flavor. You can also sprinkle sesame seeds or add sliced radishes for extra texture. These options enhance the meal and make it even more delicious. Teriyaki chicken can be a healthy choice. It contains lean protein from chicken and vitamins from the vegetables. Using low-sodium soy sauce helps reduce salt intake. Honey, while sweet, has antioxidants. Pair it with brown rice for added fiber. This way, you enjoy a balanced meal that is both nutritious and tasty. This blog post covered a simple and tasty Teriyaki Chicken Rice Bowl. We highlighted key ingredients, detailed cooking steps, and provided helpful tips. You can easily adapt the recipe to meet dietary needs and enjoy variations like vegetarian or gluten-free options. Understanding storage methods ensures your meals stay fresh. Use these insights to create your own delicious bowls at home. Cooking can be fun and rewarding, so try it out! Enjoy your tasty creation!

Teriyaki Chicken Rice Bowls

Savor the flavors of these delicious Teriyaki Chicken Rice Bowls, the perfect quick dinner that’s sure to impress! Made with tender chicken, fragrant jasmine rice, and vibrant veggies, this one-pan meal is bursting with flavor and ready in just 30 minutes. Elevate your weeknight meals with this easy recipe that everyone will love. Click through to explore the full recipe and bring this tasty dish to your kitchen!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

1 cup jasmine rice

2 cups water or chicken broth

1 tablespoon sesame oil

1 tablespoon vegetable oil

½ cup soy sauce (low sodium, if preferred)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon grated ginger

2 cloves garlic, minced

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

1 cup broccoli florets

½ cup carrots, julienned

2 green onions, chopped

Sesame seeds, for garnish

Instructions
 

Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Prepare the Chicken: While the rice cooks, heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through.

      Make the Teriyaki Sauce: In a separate bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. Pour this mixture over the cooked chicken.

        Thicken the Sauce: Bring the sauce to a gentle boil and stir in the cornstarch slurry. Cook for an additional 2-3 minutes, stirring constantly until the sauce thickens.

          Add Veggies: Incorporate broccoli florets and julienned carrots into the skillet, cover, and steam for about 3-4 minutes until the vegetables are tender but still vibrant.

            Assemble the Bowls: In serving bowls, place a generous scoop of jasmine rice, then top it with the teriyaki chicken and vegetables.

              Garnish: Sprinkle with chopped green onions and sesame seeds for a touch of crunch and flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4