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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup jasmine rice - 1 cup broccoli florets - 1/2 cup shredded carrots - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 green onions, chopped - Sesame seeds The main ingredients in this dish create a balanced meal. Chicken provides protein, while jasmine rice gives you carbs for energy. Broccoli and carrots add nutrients and color. The teriyaki sauce adds a sweet and salty flavor that ties it all together. For the teriyaki sauce, I use simple yet tasty ingredients. Soy sauce gives that umami taste we love. Honey sweetens the mix, while rice vinegar brings a little tang. Garlic and ginger add depth and warmth to the sauce, making it truly special. Finally, the garnishes of green onions and sesame seeds give your bowl a nice finish. They add crunch and freshness. Enjoy the look and taste of your teriyaki chicken and rice bowl! For the full recipe, check out the details above. Rinsing and Cooking Rice Start by rinsing 1 cup of jasmine rice under cold water. This removes extra starch and helps make the rice fluffy. Once the water runs clear, put the rice in a medium pot with 1.5 cups of water. Bring it to a boil over high heat. After boiling, lower the heat and cover the pot. Cook for about 15 minutes. The rice will absorb all the water and be tender. Making Teriyaki Sauce In a medium bowl, mix 1/4 cup soy sauce, 1/4 cup honey, and 2 tablespoons rice vinegar. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Whisk everything together until the honey dissolves. Set the sauce aside to let the flavors come together. Heating the Skillet Grab a large skillet or wok. Pour in 1 tablespoon of sesame oil and heat it over medium-high heat. Wait until the oil shimmers before adding chicken. Cooking the Chicken Pieces Cut 1 lb of boneless, skinless chicken thighs into bite-sized pieces. Carefully place the chicken in a single layer in the hot skillet. Cook for 5-7 minutes. Turn the chicken pieces often until they are golden and cooked through. The chicken should reach 165°F (75°C) inside. Adding Broccoli and Carrots Once the chicken cooks, add 1 cup of broccoli florets and 1/2 cup of shredded carrots to the skillet. Stir everything together. Cook for another 3-4 minutes. The veggies should be tender but still bright. Mixing with Chicken Continue to stir-fry until the broccoli and carrots mix with the chicken. This step brings out the flavors. Combining Chicken and Sauce Pour the teriyaki sauce over the chicken and vegetables in the skillet. Stir well to cover everything in sauce. Cook for another 2-3 minutes until the sauce thickens a bit. Serving the Dish Take a scoop of fluffy jasmine rice and place it in a bowl. Pile the teriyaki chicken and veggies on top. Make sure to include lots of colorful vegetables. For a special touch, sprinkle 2 chopped green onions and some sesame seeds on top. This adds crunch and makes it look great. To explore more, check out the Full Recipe for extra tips and tricks! - Ensuring Chicken is Cooked Properly To cook chicken right, use a meat thermometer. The chicken should reach 165°F (75°C). This keeps the meat juicy and safe to eat. Cut the chicken into even pieces for even cooking. This helps every piece cook at the same time. - Achieving Fluffy Rice Rinse the jasmine rice well before cooking. This removes excess starch. Use a 1 cup rice to 1.5 cups water ratio. Bring it to a boil, then cover and simmer. Let it steam covered for extra fluffiness. This makes your rice light and fluffy. - Adjusting Sweetness of Sauce You can change the sweetness of the teriyaki sauce. Add more honey for a sweeter taste. If you prefer less sweetness, use less honey. Taste the sauce before adding it to the chicken. Adjusting sweetness can make a big difference. - Adding Spice or Heat For a kick, add red pepper flakes or sriracha. This adds a nice heat to your dish. Just a pinch can elevate the flavor. Experiment to see what level of spice you like best. - Serving Suggestions Serve the teriyaki chicken over a mound of fluffy rice. Use colorful bowls to make the dish pop. You can also serve it alongside steamed vegetables for extra color. This makes the meal look as good as it tastes. - Garnishing for Visual Appeal Garnish with green onions and sesame seeds. These add a nice crunch and color. You can also sprinkle fresh cilantro on top. This enhances the visual appeal and adds fresh flavor. {{image_4}} You can switch the chicken for tofu if you want a vegetarian meal. Tofu absorbs flavors well, making it perfect for teriyaki. Just press it to remove extra moisture, then cube it. Cook it in the same way as chicken, and it will soak up that tasty sauce. If you prefer beef or shrimp, those work too! Use thinly sliced beef or peeled shrimp. They cook quickly and add a delicious twist. Just remember to adjust cooking times to ensure they are done. If you want to change the rice, try quinoa or cauliflower rice. Quinoa is packed with protein, giving you a healthy boost. Cook it like rice, but use a 2:1 water ratio. Cauliflower rice is a great low-carb choice. You can buy it pre-riced or make it yourself. Just pulse cauliflower florets in a food processor until they’re small. Sauté it briefly for a light and fluffy base. Add pineapple chunks or bell peppers for extra flavor. Pineapple gives a sweet and tangy kick. Just toss it in a few minutes before serving. It caramelizes nicely and adds a juicy texture. Bell peppers add a crunchy and colorful touch. Slice them thin and stir-fry with the chicken. You can also mix in other sauces like sweet chili or teriyaki variations to keep things exciting. - Refrigeration Guidelines: Cool your teriyaki chicken and rice bowl to room temperature. Then, place it in an airtight container. Store it in the fridge for up to three days. This keeps it fresh and tasty. - Freezing Options: You can freeze leftovers for longer storage. Use a freezer-safe container or bag. Make sure to remove as much air as possible. The meal stays good for about two months in the freezer. - Best Methods for Reheating: For best results, reheat in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often until heated through. You can also use a microwave. Place in a microwave-safe dish and cover it. Heat in short bursts, stirring in between. - Maintaining Freshness: To keep the rice fluffy, add a little water when reheating. This helps avoid dryness. Also, avoid reheating more than once to keep the flavors fresh. To cook jasmine rice, you should rinse it first. Rinsing removes extra starch. This gives you fluffy rice. Use a water ratio of 1 cup of rice to 1.5 cups of water. Boil the water, then reduce the heat. Cover the pot and let it simmer for about 15 minutes. Once the water is gone, let it steam for a few minutes. This method ensures perfect jasmine rice for your teriyaki chicken bowl. Yes, making teriyaki sauce at home is easy. You need just a few ingredients. Combine 1/4 cup of soy sauce with 1/4 cup of honey. Add 2 tablespoons of rice vinegar, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Mix these well until the honey dissolves. This simple homemade recipe gives you fresh and tasty teriyaki sauce for your dish. Teriyaki chicken stays good in the fridge for about 3 to 4 days. Store it in an airtight container. This keeps it fresh and safe to eat. If you notice any off smell or color, throw it away. Always check your food before eating to ensure it's safe. You can serve many tasty sides with your teriyaki chicken bowl. Steamed edamame adds a lovely touch. You might also enjoy a simple cucumber salad for crunch. Another great option is roasted vegetables, like bell peppers or snap peas. Each side adds flavor and color to your meal, making it even more enjoyable. For more ideas, check out the full recipe. This article covered how to make a delicious Teriyaki Chicken and Rice Bowl. We looked at key ingredients like chicken, rice, and colorful veggies. You learned how to prepare the dish step-by-step, along with helpful tips and variations. Feel free to make this dish your own by trying different proteins or grains. Enjoy experimenting with flavors and garnishes to make it visually appealing. Cooking can be simple and fun—dive in and enjoy your tasty creation!

72. Teriyaki Chicken and Rice Bowl

Savor the flavors of our Teriyaki Chicken Bliss Bowl, a quick and delicious meal that's sure to impress! Made with tender chicken, vibrant veggies, and fluffy jasmine rice, this recipe is packed with mouthwatering teriyaki sauce that ties it all together. Perfect for busy weeknights or meal prep, it’s quick to whip up in just 30 minutes. Click through to explore this easy recipe and elevate your dinner game!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup jasmine rice

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 cup broccoli florets

1/2 cup shredded carrots

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Rice: Begin by rinsing the jasmine rice under cold running water until the water is clear, which helps remove excess starch for fluffier rice. In a medium saucepan, combine the rinsed rice and water in a ratio of 1 cup of rice to 1.5 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and keep covered to steam.

    Make the Teriyaki Sauce: In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and freshly grated ginger until well combined and the honey is dissolved. Set the sauce aside to allow the flavors to meld.

      Cook the Chicken: In a large skillet or wok, heat the sesame oil over medium-high heat until shimmering. Carefully add the chicken pieces in an even layer, cooking for about 5-7 minutes. Turn occasionally until the chicken is nicely browned and fully cooked through, reaching an internal temperature of 165°F (75°C).

        Add the Broccoli and Carrots: Stir in the broccoli florets and shredded carrots with the cooked chicken. Continue to stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp and vibrant in color.

          Combine with Sauce: Evenly pour the prepared teriyaki sauce over the chicken and vegetables in the skillet. Stir well to coat all the ingredients thoroughly. Allow to cook for another 2-3 minutes until the sauce thickens slightly and clings to the chicken and veggies.

            Assemble the Bowl: Take a generous scoop of fluffy jasmine rice and place it into a serving bowl. Pile the teriyaki chicken and vegetable mixture on top of the rice, ensuring plenty of colorful vegetables are included.

              Garnish: Finish off the dish by sprinkling chopped green onions and sesame seeds over the top for a delightful crunch and visual appeal.

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

                  - Presentation Tips: For an eye-catching presentation, serve the bowls with additional sesame seeds and a sprinkle of fresh cilantro as an option. Consider using colorful bowls to enhance the visual contrast of the dish!