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
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt.
- 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.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- 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).
- Remove chicken from skillet and let rest for a few minutes before slicing into bite-sized pieces.
- 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.)
- Simmer the sauce for a couple of minutes, stirring occasionally to thicken and enhance flavors.
- Return sliced chicken to the skillet, toss in the sauce, and cook for an additional 2-3 minutes.
- In a separate pan, heat sesame oil over medium heat. Add broccoli, red bell pepper, and carrot.
- Stir-fry vegetables for 5-7 minutes until tender-crisp. Season with salt and pepper to taste.
- In each bowl, place a generous scoop of jasmine rice.
- Top with teriyaki chicken and drizzle with extra teriyaki sauce.
- Add stir-fried vegetables on the side or on top of the chicken.
- 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