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Asian-inspired dishes have become increasingly popular in kitchens around the world, with their vibrant flavors, diverse ingredients, and wholesome nature captivating taste buds everywhere. Among these culinary treasures, teriyaki chicken stands out as a beloved favorite. The Teriyaki Chicken Rice Bowl Delight encapsulates all the best elements of this dish, making it a perfect choice for a nutritious and satisfying weeknight dinner. This dish not only tantalizes your palate but also offers a well-rounded meal, combining protein, carbohydrates, and an abundance of colorful vegetables that the whole family will enjoy.

Teriyaki Chicken Rice Bowl

Try this delicious Teriyaki Chicken Rice Bowl that's perfect for a weeknight dinner! With tender marinated chicken thighs, fluffy jasmine rice, and vibrant steamed veggies like broccoli and carrots, it’s a wholesome meal your family will love. Drizzled with a mouthwatering homemade teriyaki sauce, this dish is not only easy to make but also bursting with flavor. Garnish with green onions and sesame seeds for added crunch. Enjoy a bowl of joy!
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Ingredients
  

2 boneless, skinless chicken thighs (about 1 lb), cut into bite-sized pieces

1 cup jasmine rice

2 cups water or chicken broth (for cooking rice)

½ cup soy sauce (preferably low-sodium)

¼ cup honey or brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

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

1 cup broccoli florets

1 carrot, sliced thinly

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Optional: sliced red pepper or snap peas for added vegetables

Instructions
 

Marinate the Chicken: In a bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken pieces and let them marinate for at least 30 minutes (or up to 2 hours in the fridge for best flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 2 cups of water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked. Fluff with a fork and set aside.

      Prepare the Vegetables: While the rice is cooking, steam the broccoli florets and sliced carrots until tender, about 4-5 minutes. You can use a steamer basket or microwave them with a little water.

        Cook the Chicken: In a pan over medium heat, add the marinated chicken (reserve the marinade) and cook for about 5-7 minutes until browned and cooked through.

          Thicken the Sauce: Once the chicken is cooked, pour in the reserved marinade. Bring it to a simmer, then add the cornstarch mixture to thicken the sauce. Stir continuously until the sauce coats the chicken and is glossy, about 2 minutes.

            Assemble the Bowl: In each serving bowl, add a generous scoop of jasmine rice followed by a portion of the teriyaki chicken and top with steamed broccoli and carrots. Add any additional vegetables you desire.

              Garnish and Serve: Sprinkle with chopped green onions and sesame seeds for an extra crunch and flavor. Serve immediately while hot!

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4