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The Teriyaki Chicken Rice Bowl is a beloved dish that showcases the harmonious blend of flavors and textures characteristic of Japanese cuisine. With its roots deeply embedded in Japanese culinary traditions, this dish has transcended borders, becoming a favorite for many worldwide. The essence of the Teriyaki Chicken Rice Bowl lies in its simple yet delightful combination of tender chicken thighs, perfectly cooked rice, and a luscious teriyaki sauce that brings everything together.

Teriyaki Chicken Rice Bowl

Create a delicious Asian-inspired feast with this Teriyaki Chicken Rice Bowl! Tender chicken thighs, perfectly cooked jasmine rice, and a homemade teriyaki sauce come together in one satisfying dish. Add steamed broccoli or your favorite veggies for extra nutrition and color. Topped with sesame seeds and green onions, this recipe is easy to follow and perfect for a weeknight dinner. Try it tonight for a tasty and hearty meal!
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Ingredients
  

2 boneless, skinless chicken thighs

1 cup jasmine rice

2 cups water or chicken broth

1 tablespoon vegetable oil

1/4 cup soy sauce (low sodium recommended)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 garlic clove, minced

1 inch ginger, grated

1/2 teaspoon cornstarch (optional, for thickening)

1 tablespoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Steamed broccoli or mixed vegetables (optional, for serving)

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.

    Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. If you prefer a thicker sauce, dissolve cornstarch in a tablespoon of water and mix it in.

      Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side until golden and cooked through. The internal temperature should reach 165°F (75°C).

        Glaze the Chicken: Pour the teriyaki sauce over the cooked chicken and let it simmer for 2-3 minutes to allow the sauce to thicken slightly, turning the chicken to coat it in the glaze.

          Slice the Chicken: Remove the chicken from the skillet, allow it to rest for a minute, then slice it into bite-sized pieces.

            Assemble the Bowl: In a serving bowl, add a generous scoop of the fluffy jasmine rice. Top with sliced teriyaki chicken, and drizzle extra sauce from the skillet over the top if desired. Add steamed broccoli or mixed vegetables for a nutritious touch.

              Garnish: Sprinkle sesame seeds and chopped green onions on top for added flavor and a beautiful presentation.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 2 servings