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- 2 boneless, skinless chicken breasts, sliced into thin strips - 1 cup uncooked jasmine rice - 2 cups water or chicken broth - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon sesame oil - Sesame seeds for garnish - Green onions, chopped for garnish - Salt and pepper to taste The teriyaki sauce is key to this dish. You need soy sauce, honey, and rice vinegar. These ingredients blend well for a sweet and savory taste. Sesame oil adds a rich flavor. Garlic and ginger give your sauce a nice kick. Don't forget salt and pepper to season the chicken. For the vegetables, use fresh broccoli florets, a bell pepper, and a carrot. Broccoli adds crunch and color. The bell pepper brings sweetness, while the carrot gives a nice texture. These veggies not only taste great but also make your rice bowl look stunning. Start by rinsing the jasmine rice. Place it in a fine mesh strainer and run cold water over it. Keep rinsing until the water runs clear. This step removes extra starch. In a medium saucepan, add the rinsed rice and 2 cups of water or chicken broth. Bring it to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. The rice will be done when it’s tender and the liquid is absorbed. Fluff the rice with a fork and set it aside. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. This mix makes a tasty teriyaki sauce. Make sure to combine it well. The flavors blend together nicely. You can adjust the sweetness or saltiness by adding more honey or soy sauce, depending on your taste. Set the sauce aside for later. Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season it with salt and pepper. Cook the chicken for about 5 to 7 minutes. It should turn golden brown and be fully cooked. Once the chicken is ready, pour the teriyaki sauce over it. Stir well to coat the chicken. Let it simmer for 2 to 3 minutes. This helps the sauce thicken and stick to the chicken. While the chicken cooks, steam the broccoli, bell pepper, and carrot until tender. This takes about 3 to 5 minutes. You can steam the veggies in a basket over boiling water or use a microwave-safe dish with a bit of water. Now, it’s time to build your rice bowl! Start with a serving of jasmine rice at the bottom. Top it with the teriyaki chicken and the steamed vegetables. Lastly, add sesame seeds and chopped green onions for garnish. Enjoy your meal! For the full recipe, check out the earlier sections. To make great teriyaki chicken, start with fresh chicken breasts. Slice them thinly for even cooking. Heat the skillet to medium-high before adding the chicken. This helps it brown nicely. Season with salt and pepper for added flavor. Cook for about 5-7 minutes. The chicken should be golden brown and fully cooked. Jasmine rice makes the best base for your bowl. Rinse it under cold water to remove excess starch. Use a medium saucepan with a lid. Combine 1 cup of rice with 2 cups of water or chicken broth. Bring it to a boil. Then, lower the heat and cover it. Let it simmer for 15-20 minutes until fluffy. Fluff the rice with a fork before serving. For a thick and tasty teriyaki sauce, whisk soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Pour this sauce over the cooked chicken. Let it simmer for 2-3 minutes. This allows the sauce to thicken and coat the chicken well. Adjust the thickness by simmering longer or adding a splash of water if needed. For the Full Recipe, check back to get all the details. {{image_2}} You can make a tasty teriyaki bowl without meat. Try using tofu instead of chicken. Firm tofu works best. Cut the tofu into cubes and pan-fry until golden. You can also use tempeh for a nutty flavor. Additionally, marinated mushrooms add a rich taste. If you want to switch up the protein, try shrimp or beef. Shrimp cooks quickly and has a nice texture. Just sauté them for a few minutes until they turn pink. For beef, use thinly sliced flank steak. Cook it in the same way as chicken. Both options pair well with teriyaki sauce. Using seasonal veggies makes your bowl fresh and fun. In spring, add snap peas or asparagus. Summer is perfect for zucchini and corn. In fall, use sweet potatoes or pumpkin. Winter calls for hearty veggies like kale or Brussels sprouts. Mix and match to keep your bowl exciting! For a complete recipe, check out the Full Recipe section. To keep your teriyaki chicken rice bowl fresh, store leftovers in an airtight container. You can put the chicken, rice, and veggies together or separate them. Make sure to let the food cool to room temperature before sealing. This helps to keep the flavors and texture intact. Store it in the fridge for up to three days. When you want to enjoy your leftovers, reheat them gently. You can use the microwave for quick heating. Put the rice and chicken in a bowl, add a splash of water, and cover it. Heat in 30-second bursts until warm. Stir in between to ensure even heating. If you prefer, you can also reheat everything in a pan over low heat. This method keeps the chicken juicy. If you want to save some for later, freezing is a great option. Place the cooled chicken, rice, and veggies in freezer-safe bags or containers. Be sure to remove as much air as possible. Label them with the date. You can freeze them for up to three months. To eat, thaw overnight in the fridge and reheat as mentioned above. Enjoy that fresh flavor again! To make homemade teriyaki sauce, you need just a few simple ingredients. Combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a bowl. Whisk them together until well mixed. This sauce gives your teriyaki chicken that sweet and savory flavor. You can adjust the sweetness by adding more honey if you like. Experiment with the ingredients to find your perfect balance. Yes, you can use brown rice instead of jasmine rice. Brown rice adds a nutty flavor and is more nutritious. Just keep in mind that brown rice takes longer to cook. You’ll need about 45 minutes to make it tender. Use a 2:1 ratio of water to brown rice. Always check the package for the best cooking time. You can serve many delicious sides with a teriyaki chicken rice bowl. Here are some great options: - Edamame for a protein boost - Seaweed salad for a fresh crunch - Miso soup for a warm, comforting touch - Pickled vegetables for a tangy contrast Feel free to mix and match these sides to create a tasty meal! For the full recipe, check out the details above. In this post, we explored the key ingredients and steps for making a tasty Teriyaki Chicken Rice Bowl. We also shared useful tips for cooking and variations to suit your taste. Remember, the right sauce and fresh veggies make a big difference. Enjoy the joy of cooking this dish, whether for yourself or friends. With practice, you’ll make a perfect bowl every time. Don't forget to try different options to keep things fun! Happy cooking!

Delicious Teriyaki Chicken Rice Bowl

Looking for a delicious dinner idea? Try this savory teriyaki chicken rice bowl packed with flavor and fresh vegetables! This simple recipe combines tender chicken, fluffy jasmine rice, and colorful veggies all coated in a mouthwatering teriyaki sauce. Perfect for a quick weeknight meal, it takes just 30 minutes to make. Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

1 cup uncooked jasmine rice

2 cups water or chicken broth

1 cup broccoli florets

1 bell pepper (red or yellow), sliced

1 carrot, julienned

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

Sesame seeds for garnish

Green onions, chopped for garnish

Salt and pepper to taste

Instructions
 

Start by rinsing the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

    In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger. This will be your teriyaki sauce.

      Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through.

        Pour the teriyaki sauce over the chicken in the skillet. Stir well to coat the chicken evenly. Allow it to simmer for an additional 2-3 minutes, letting the sauce thicken slightly.

          While the chicken is cooking, steam the broccoli florets, sliced bell pepper, and julienned carrot until just tender (about 3-5 minutes). You can do this in a steamer basket over boiling water or in a microwave-safe dish with a little water.

            To assemble each rice bowl, start with a generous serving of jasmine rice at the bottom. Top with the teriyaki chicken and the steamed vegetables.

              Garnish with sesame seeds and chopped green onions before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2