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- 2 boneless, skinless chicken breasts - 1 cup broccoli florets - 1 cup assorted bell peppers - 3 tablespoons low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 tablespoon sesame seeds - 2 green onions When I prepare teriyaki chicken bowls, I like to keep it simple. Using fresh ingredients makes a big difference. I choose two boneless, skinless chicken breasts for the protein. You can cut them into bite-sized cubes for quick cooking. I always add a cup of broccoli florets. They give a nice crunch and color to the dish. I also mix in a cup of assorted bell peppers. The red, yellow, and green peppers add sweetness and flavor. For the sauce, I rely on pantry staples. I use three tablespoons of low-sodium soy sauce for that salty, umami taste. I add two tablespoons of honey or maple syrup for sweetness. A tablespoon of rice vinegar adds a nice tang. To finish the dish, I drizzle a tablespoon of sesame oil for richness. I sprinkle sesame seeds on top for texture and garnish with two chopped green onions. This creates a tasty meal that looks great on the table. You can find the full recipe linked above. Start by making your marinade. In a mixing bowl, combine the following ingredients: - 3 tablespoons low-sodium soy sauce - 2 tablespoons honey or pure maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves of garlic, finely minced - 1/2 teaspoon ground ginger Whisk these ingredients together until they blend well. This mix gives the chicken its sweet and savory flavor. Next, add the cubed chicken to the marinade. Make sure each piece is coated well. Cover the bowl and let it sit for at least 15 minutes. This step is key. Marinating the chicken helps it soak up all those tasty flavors. Now, heat a large skillet over medium heat. Once the skillet is hot, add the marinated chicken. Pour in half of the reserved marinade too. Cook the chicken for 5 to 7 minutes. Stir occasionally. You want it to be fully cooked and slightly caramelized. After the chicken is done, toss in the broccoli florets and sliced bell peppers. Stir-fry the veggies for about 3 to 5 minutes. They should be tender but still a bit crunchy. Finally, pour in the remaining marinade and cook for another minute. This allows the flavors to mix. Then add your cooked brown rice or quinoa. Gently toss everything together until it's heated through. You can find the full details with the complete recipe for perfecting your Easy Teriyaki Chicken Bowls. Marinating the chicken is key for rich flavor. I suggest at least 15 minutes. If you have more time, go for 30 minutes or even overnight. This makes the chicken super tasty! Want to mix it up? Try different marinades! You can use orange juice for a citrus twist. A splash of sriracha adds heat. You can also try a miso-based marinade for umami flavors. To ensure juicy and tender chicken, cook it on medium heat. If the heat is too high, the chicken may dry out. Stir often to help it cook evenly. For a nice caramelization, let the chicken sit in the skillet without stirring for a minute or two. This helps build color and flavor. Pair your teriyaki chicken bowls with extra sauces or sides. A drizzle of spicy mayo or a sprinkle of chili flakes can add some kick. For sides, steamed edamame or a fresh salad work well. Serve your dish in bowls for a fun look. Garnish with sesame seeds and green onions for a pop of color and crunch. {{image_4}} You can switch the chicken for tofu, shrimp, or beef. If you use tofu, press it to remove excess water. For shrimp, cook until they turn pink. When using beef, slice it thin for quick cooking. Adjust the marinade if needed. For tofu, keep the same marinade. For shrimp, reduce the soy sauce to avoid a salty taste. If you choose beef, add a bit more honey for balance. Many veggies work well in teriyaki bowls. Try snap peas, carrots, or zucchini. They all add great flavor and crunch. You can also use mushrooms for a meaty texture. If it’s summer, use fresh corn or tomatoes. In winter, you might like using kale or Brussels sprouts. Always pick what’s fresh and in season for the best taste. You can swap brown rice for quinoa, rice noodles, or cauliflower rice. Quinoa cooks in about 15 minutes. Rice noodles only need a quick soak in hot water. Cauliflower rice cooks fast too, about 5 minutes in a skillet. Each grain adds a unique texture and flavor. Just adjust cooking times and methods to suit your choice. For the full recipe, check the link above. To keep your teriyaki chicken bowls fresh, store leftovers in airtight containers. This helps prevent any odors from mixing. Place the containers in the fridge within two hours of cooking. They will stay fresh for about three to four days. If you want to eat them later, make sure to label the container with the date. Freezing is a great option if you want to save some meals for later. First, let the chicken bowls cool completely. Then, pack them into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. You can freeze them for up to three months. When you're ready to eat, thaw the bowls in the fridge overnight. To keep the texture and flavor, reheat your chicken bowls gently. You can use a microwave or a skillet. If using a microwave, heat in short bursts at medium power. Stir the bowl every minute to ensure even heating. If you prefer the skillet, add a splash of water to help steam the dish. Aim for a temperature of 165°F to ensure it's hot throughout. Enjoy your meal just like the first time! To make teriyaki sauce, you need just a few simple ingredients. Combine: - 3 tablespoons low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 2 cloves of minced garlic - 1/2 teaspoon ground ginger Mix these together in a bowl until smooth. This sauce gives your chicken a sweet and savory taste. You can adjust the sweetness or saltiness by changing the amount of honey or soy sauce. Making it fresh adds a nice touch to your meal. Yes, you can use frozen vegetables! They are a great time-saver. Just keep in mind that frozen veggies may need a bit more cooking time. They can also release water, which may alter the sauce's thickness. Stir-fry them a little longer to ensure they heat through and stay crisp. You can serve your teriyaki chicken bowls with various side dishes. Here are some tasty options: - Steamed edamame - A side salad with a light dressing - Pickled vegetables for a tangy bite - Sliced cucumbers with sesame seeds These sides add color and texture to your meal. They also balance the flavors of the teriyaki chicken. For the full recipe, check the earlier section. Teriyaki chicken bowls are easy to make and full of flavor. We explored key ingredients like chicken, veggies, and a tasty marinade. I shared simple steps to prepare, cook, and serve this dish. Remember, you can customize it with different proteins and grains. Store leftovers properly to enjoy later. Whether you use homemade sauce or frozen veggies, this dish remains delicious. Embrace the joy of cooking and make this recipe your own!

Easy Teriyaki Chicken Bowls

Create delicious Savory Teriyaki Chicken Bowls at home in just 30 minutes! Packed with tender chicken, colorful veggies, and a tasty homemade marinade, this recipe is perfect for a healthy meal. Follow our simple steps to marinate, sauté, and serve a bowl that’s bursting with flavor. Click to explore the full recipe and elevate your dinner game with this delightful dish everyone will love!
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Ingredients
  

2 boneless, skinless chicken breasts, cut into bite-sized cubes

1 cup broccoli florets

1 cup bell peppers, assorted colors (red, yellow, green), thinly sliced

1 cup cooked brown rice or quinoa

3 tablespoons low-sodium soy sauce

2 tablespoons honey or pure maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves of garlic, finely minced

1/2 teaspoon ground ginger

1 tablespoon sesame seeds, for garnish

2 green onions, finely chopped, for garnish

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and ground ginger until well combined. Add the chicken pieces to the bowl, ensuring they are thoroughly coated with the marinade. Allow the chicken to marinate for a minimum of 15 minutes to enhance the flavor.

    Cook the Chicken: Heat a large skillet over medium heat. Once hot, add the marinated chicken along with half of the reserved marinade. Sauté the chicken for about 5-7 minutes, stirring occasionally, until it is fully cooked through (internal temperature of 165°F) and has developed a slight caramelization on the outside.

      Sauté the Vegetables: To the same skillet, add the broccoli florets and sliced bell peppers. Stir-fry these vegetables for approximately 3-5 minutes, or until they become tender-crisp, retaining their vibrant colors and some crunch.

        Combine with Rice: Pour in the remaining marinade and allow it to cook for an additional minute, blending the flavors. Next, add the pre-cooked brown rice or quinoa into the skillet, gently tossing all ingredients together until well mixed and heated through.

          Garnish and Serve: Once everything is combined and warmed, remove the skillet from heat. Serve the teriyaki chicken bowl in individual dishes, generously garnished with sesame seeds and chopped green onions for an extra burst of flavor and a delightful crunch.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4