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Teriyaki Chicken Rice Bowl: A Delicious and Easy Recipe to Try Today


  • Author: Lily
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Savor a delightful Teriyaki Chicken Rice Bowl made with juicy chicken thighs, colorful vegetables, and fluffy jasmine rice, all coated in a rich teriyaki sauce. Ideal for a quick weeknight meal or meal prep!


Ingredients

Scale
  • 2 cups of jasmine rice
  • 4 boneless, skinless chicken thighs
  • 1 cup of teriyaki sauce (store-bought or homemade)
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of sesame oil
  • 1 cup of broccoli florets
  • 1 red bell pepper, sliced
  • 1 carrot, julienned
  • 2 green onions, chopped
  • 1 tablespoon of sesame seeds (for garnish)
  • Salt and pepper to taste

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
  2. In a medium saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt.
  3. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-20 minutes until tender and water is absorbed.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
  5. Pat the chicken thighs dry with paper towels and season with salt and pepper.
  6. Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
  7. Remove chicken from skillet and let rest for a few minutes before slicing into bite-sized pieces.
  8. In the same skillet, reduce heat to medium and add teriyaki sauce. (For homemade, combine soy sauce, honey, rice vinegar, garlic, and ginger in a bowl and whisk until combined.)
  9. Simmer the sauce for a couple of minutes, stirring occasionally to thicken and enhance flavors.
  10. Return sliced chicken to the skillet, toss in the sauce, and cook for an additional 2-3 minutes.
  11. In a separate pan, heat sesame oil over medium heat. Add broccoli, red bell pepper, and carrot.
  12. Stir-fry vegetables for 5-7 minutes until tender-crisp. Season with salt and pepper to taste.
  13. In each bowl, place a generous scoop of jasmine rice.
  14. Top with teriyaki chicken and drizzle with extra teriyaki sauce.
  15. Add stir-fried vegetables on the side or on top of the chicken.
  16. Garnish with chopped green onions and sesame seeds.

Notes

  • For added flavor, consider including toppings like sliced avocado, pickled ginger, or a soft-boiled egg.
  • Store leftovers separately in airtight containers; rice and chicken can be reheated in the microwave, while vegetables can be enjoyed cold or warmed.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes