Teriyaki Chicken Rice Bowl

Indulge in the deliciousness of a Savory Teriyaki Chicken Rice Bowl! This recipe features tender chicken thighs glazed in a homemade teriyaki sauce, served over fluffy jasmine rice and vibrant veggies. Perfect for a quick, nutritious meal that the whole family will love. Easy to follow and customizable, it’s a great way to enjoy a taste of Japanese cuisine at home. Try it for your next dinner! #TeriyakiChicken #RiceBowl #HealthyEats #QuickMeals #FamilyDinner #JapaneseCuisine

Ingredients

1 lb (450g) boneless, skinless chicken thighs

1 tablespoon vegetable oil

1 cup jasmine rice

2 cups water or chicken broth

1/4 cup soy sauce (preferably low sodium)

1/4 cup brown sugar (packed)

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic (minced)

1 teaspoon freshly grated ginger

1 tablespoon cornstarch (mixed with 1 tablespoon water)

1 cup broccoli florets

1 carrot (thinly sliced)

2 green onions (sliced, for garnish)

Sesame seeds (for garnish)

Instructions

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and 2 cups of water (or chicken broth) and bring to a boil. Once boiling, reduce heat to low, cover and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it steam while you prepare the chicken.

Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until the sugar dissolves and the mixture begins to simmer. Slowly add the cornstarch mixture while stirring to thicken the sauce. Once thickened, remove from heat and set aside.

Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side until golden brown and cooked through. (Internal temperature should reach 165°F or 75°C). Remove chicken from the skillet and let it rest for a few minutes before slicing.

Blanch the Vegetables: In the same skillet, add broccoli florets and carrot slices. Stir-fry for about 3-4 minutes until they are slightly tender but still crisp. Remove from heat.

Combine Chicken and Sauce: Slice the cooked chicken into bite-sized pieces and return it to the skillet. Pour the teriyaki sauce over the chicken and vegetables, stirring well to combine everything and coat evenly.

Assemble the Rice Bowl: Fluff the cooked jasmine rice with a fork and divide it among bowls. Top with the teriyaki chicken and vegetable mixture.

Garnish and Serve: Sprinkle sliced green onions and sesame seeds on top of each bowl. Enjoy your delicious Teriyaki Chicken Rice Bowl!

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4