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The Teriyaki Chicken Rice Bowl is more than just a meal; it's an experience that encapsulates the essence of comfort food with a delightful twist. This dish has gained widespread popularity, not only for its mouthwatering flavors but also for its ease of preparation, making it a go-to option for busy weeknights or leisurely weekends. Imagine a bowl filled with tender, glazed chicken served over fluffy jasmine rice, all drizzled with a sweet and savory teriyaki sauce—each bite is a delicious fusion of textures and tastes that transports you straight to the heart of Japanese cuisine.

Teriyaki Chicken Rice Bowl

Enjoy a delicious and satisfying Teriyaki Chicken Rice Bowl that's perfect for any day of the week! Packed with tender chicken thighs coated in a homemade teriyaki sauce and served over fluffy jasmine rice, this meal is both quick and easy to prepare. Top it off with fresh green onions and sesame seeds, and feel free to add steamed broccoli or bok choy for a healthy boost. Ready in just 30 minutes, it’s a flavorful dish your family will love!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup uncooked jasmine rice

1 cup water or chicken broth

1 tablespoon vegetable oil

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

1 inch piece of ginger, grated

2 cloves garlic, minced

1 teaspoon cornstarch (optional, for thickening)

2 green onions, sliced (for garnish)

1 sesame seeds (for garnish)

Steamed broccoli or bok choy (optional, for serving)

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, add the rinsed rice and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. If using cornstarch, dissolve it in a tablespoon of cold water and mix it into the sauce for a thicker consistency.

      Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes per side, until they are golden brown and fully cooked (internal temperature should reach 165°F / 75°C). Remove the chicken from the pan and let it rest for a couple of minutes before slicing into bite-sized pieces.

        Combine Chicken and Sauce: In the same skillet, back over medium heat, pour in the prepared teriyaki sauce. Let it simmer briefly until it begins to thicken, stirring frequently. Add the sliced chicken back to the skillet and toss it in the sauce until well-coated and heated through.

          Assemble the Bowl: In serving bowls, place a generous portion of the fluffy jasmine rice as the base. Top with the teriyaki chicken. If desired, add steamed broccoli or bok choy for an extra healthy touch.

            Garnish and Serve: Sprinkle sliced green onions and sesame seeds over the top for garnish. Serve immediately while warm, and enjoy your delicious Teriyaki Chicken Rice Bowl!

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