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The Teriyaki Chicken Rice Bowl is a delightful staple in Japanese cuisine that has gained worldwide popularity for its harmonious blend of flavors and textures. This dish features succulent chicken glazed in a sweet and savory teriyaki sauce, served atop a bed of fluffy jasmine rice and complemented by vibrant vegetables. With its colorful presentation and satisfying taste, the Teriyaki Chicken Rice Bowl is not only a feast for the eyes but also a nourishing meal that can easily be prepared at home.

Teriyaki Chicken Rice Bowl

Dive into the deliciousness of this Teriyaki Chicken Rice Bowl! This easy recipe brings together tender, marinated chicken thighs simmered with colorful veggies like broccoli and red bell pepper in a sweet and savory teriyaki sauce. Served over fragrant jasmine rice and topped with fresh green onions and sesame seeds, this bowl is perfect for a quick weeknight dinner or meal prep. Ready in just 30 minutes, it's a flavorful feast that everyone will love!
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Ingredients
  

2 cups jasmine rice

1 lb boneless, skinless chicken thighs, diced

1/4 cup soy sauce

1/4 cup mirin (Japanese sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 cup broccoli florets

1/2 red bell pepper, thinly sliced

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, typically in 4 cups of water. Once cooked, set aside.

    Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger. Set aside.

      Cook the Chicken: Heat a large skillet over medium-high heat. Add diced chicken and season with salt and pepper. Cook until the chicken is well browned and cooked through, about 5-7 minutes.

        Add Vegetables: Add broccoli florets and red bell pepper to the skillet, stirring to mix. Cook for an additional 3-4 minutes until the vegetables are slightly tender but still vibrant and crisp.

          Combine Sauce and Slurry: Pour the teriyaki sauce into the skillet with the chicken and vegetables. Stir well and let it bubble for 1 minute. Add the cornstarch slurry to the sauce and stir until it thickens, about 1-2 minutes.

            Assemble the Bowl: In individual bowls, spoon the cooked jasmine rice as a base. Top with the teriyaki chicken and vegetable mixture.

              Garnish: Finish with a sprinkle of sesame seeds and chopped green onions on top for added flavor and crunch.

                Serve: Enjoy your delicious Teriyaki Chicken Rice Bowl while warm!

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