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To make teriyaki chicken rice bowls, you need these main ingredients: - 2 boneless, skinless chicken breasts - 1 cup jasmine rice - 1 cup water - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets The flavor comes from a simple marinade. Gather these items: - 1 tablespoon sesame oil - 2 tablespoons soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced - Salt and pepper to taste Garnishes add a nice touch. Use these to enhance your bowls: - 2 green onions, sliced - Sesame seeds To marinate chicken, start with a bowl. Mix soy sauce, honey, rice vinegar, ginger, and garlic. This mix adds great taste. Place the chicken breasts in the bowl. Make sure they are fully coated in the marinade. Let it sit for at least 15 minutes. For stronger flavor, marinate up to 1 hour. This process helps the chicken soak up the sauce. First, rinse the jasmine rice under cold water. Keep rinsing until the water is clear. This step removes extra starch. Then, place the washed rice in a pot with 1 cup of water. Bring it to a boil. Lower the heat to a simmer and cover. Cook for 15 minutes. After cooking, turn off the heat and let it rest for 5 minutes. Fluff the rice with a fork before serving. This makes the rice light and fluffy. In a skillet, heat sesame oil over medium heat. Add the marinated chicken to the pan. Cook for about 5-6 minutes on each side. The chicken should be golden brown and fully cooked. Check the internal temperature; it should reach 165°F. After cooking, let the chicken rest for 5 minutes before slicing. In the same skillet, add sliced bell pepper and broccoli florets. Sauté the veggies for about 4-5 minutes. They should be tender but still crisp. Lastly, add the reserved marinade to the pan and cook for 2-3 minutes. This helps thicken the sauce, making it even tastier. For the full recipe, check out the ingredients and instructions above. To get tender chicken, first marinate it. The marinade helps soften the meat. Use soy sauce, honey, and vinegar. Let it soak for at least 15 minutes. For best results, marinate it for an hour. Cook the chicken over medium heat. This keeps it juicy. Always check the internal temperature. It should reach 165°F for safety. Fluffy rice starts with rinsing the jasmine rice. Rinse until the water runs clear. This removes excess starch. Use a 1:1 ratio of rice to water. Bring the water to a boil first. Once boiling, lower the heat and cover. Let it simmer for 15 minutes. After cooking, let it rest for 5 minutes. This makes it light and fluffy. You can boost flavor with simple add-ins. Try adding bell peppers and broccoli. These complement the teriyaki sauce well. You can also use sesame seeds or green onions as toppings. These add texture and freshness. For a spicy kick, add sliced jalapeños. Feel free to get creative with your choices. Check out the Full Recipe for more ideas! {{image_2}} You can easily swap chicken for tofu in teriyaki bowls. Use firm tofu for the best results. Press the tofu to remove extra water. Cut it into cubes and marinate just like the chicken. Cook it until golden brown for a tasty vegetarian option. This version is just as satisfying and packed with flavor. Feel free to mix in various vegetables. Try snap peas, carrots, or mushrooms. Each veggie adds its own taste and texture. You can use frozen or fresh produce, depending on what you have. Sauté until they are just tender for the best crunch. Experimenting keeps your bowls exciting and fun. You can create your own teriyaki sauce for a personal touch. Start with soy sauce as a base. Add honey or brown sugar for sweetness. A splash of lime juice brightens the sauce. Want a kick? Add some chili paste or sriracha. Play with flavors to find your favorite blend. Check out the Full Recipe for ideas on how to make it your own. Store any leftover teriyaki chicken rice bowls in an airtight container. This keeps the dish fresh and tasty. Make sure to separate the chicken, rice, and veggies if possible. This way, they stay crisp and flavorful longer. When ready to eat your leftovers, reheat them gently. You can use the microwave or a skillet. If using a microwave, cover the bowl to keep moisture in. Heat in short bursts, stirring in between until warm. If using a skillet, add a splash of water to help steam the rice and veggies. Leftover teriyaki chicken rice bowls stay good in the fridge for about 3-4 days. For longer storage, you can freeze them. Place the cooled dish in a freezer-safe container. It will last up to 3 months in the freezer. To enjoy, thaw overnight in the fridge and reheat as mentioned above. For the best taste, use the Full Recipe within a few days of making it. Serve Teriyaki Chicken Rice Bowls hot. Start with a bed of fluffy jasmine rice. Top it with sliced chicken and colorful veggies. Drizzle extra teriyaki sauce on top for added flavor. Garnish with sesame seeds and green onions. This adds a nice crunch and fresh taste. Enjoy it right away for the best experience. Yes, you can use different rice types. Brown rice is a healthy choice. It adds more fiber and nutrients. Sushi rice works well too, giving a sticky texture. Quinoa can be a fun swap, adding protein. Just remember to adjust the cooking times and water ratios for each rice type. To adjust the marinade, consider using low-sodium soy sauce. This helps reduce salt intake. You can replace honey with maple syrup for a vegan option. Use coconut aminos as a soy-free alternative. For gluten-free needs, choose tamari instead of soy sauce. Feel free to experiment to fit your taste! Teriyaki chicken rice bowls are tasty and easy to make. We covered key ingredients, marinating tips, and cooking steps. You learned how to make fluffy rice and tender chicken. Plus, I shared some variations for vegetarians and creative sauces. Don’t forget to store leftovers properly to keep them fresh. Enjoy experimenting with flavors and ingredients. You now have the tools to create your own delicious teriyaki bowls at home. Dive in and make this dish your own!

Teriyaki Chicken Rice Bowls

Get ready to savor delicious Teriyaki Chicken Rice Bowls that are quick and easy to make! With tender marinated chicken, vibrant veggies, and fluffy jasmine rice, this recipe is perfect for a weeknight dinner or meal prep. Learn how to create this flavorful dish that combines sweetness and savory goodness. Click through to explore the full recipe and elevate your dinner with this tasty bowl of goodness!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice

1 cup water

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 tablespoon sesame oil

2 tablespoons soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Start by marinating the chicken. In a bowl, mix together the soy sauce, honey, rice vinegar, ginger, and garlic. Add the chicken breasts, ensuring they are well-coated. Let it marinate for at least 15 minutes (or up to 1 hour in the refrigerator for more flavor).

    While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. Place the washed rice and 1 cup of water in a pot, and bring it to a boil. Once boiling, lower the heat to a simmer, cover, and cook for 15 minutes. Turn off the heat and let it rest for another 5 minutes before fluffing with a fork.

      In a skillet, heat the sesame oil over medium heat. Add the marinated chicken (reserved marinade set aside) to the skillet and cook for about 5-6 minutes on each side until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.

        In the same skillet, add the sliced bell pepper and broccoli florets. Sauté for about 4-5 minutes until the vegetables are tender yet crisp.

          Add the reserved marinade to the skillet, letting it cook for an additional 2-3 minutes to thicken slightly.

            To assemble the rice bowls, start with a base of jasmine rice, top with sliced teriyaki chicken, sautéed vegetables, and drizzle extra sauce over the top if desired.

              Finish with a sprinkle of sesame seeds and sliced green onions for garnish.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2