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- 1 lb chicken breast, cut into bite-sized pieces - 1 cup jasmine rice - 2 cups water or chicken broth - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, chopped - Sesame seeds for garnish To make these easy teriyaki chicken bowls, you need simple, fresh ingredients. The chicken breast gives protein, while the jasmine rice adds a soft base. Water or chicken broth helps cook the rice to fluffy perfection. The teriyaki sauce is where the magic happens. Soy sauce brings the salty flavor. Honey adds sweetness, while rice vinegar gives a nice tang. Sesame oil adds a rich, nutty taste. Minced garlic and ginger bring fresh aroma and spice. For the veggies, I love broccoli and carrots. They add color and crunch. Green onions give a fresh finish, and sesame seeds give a nice texture. When you gather these ingredients, you get ready for a delicious meal that is quick to make and full of flavor. If you want the full recipe, check out the complete guide on how to put all these components together for a fantastic dinner! - Rinse jasmine rice under cold water. - Combine rice with water or chicken broth. To start, rinse the jasmine rice. This step washes away excess starch. It also helps the rice stay fluffy. Use a sieve for this task. Rinse until the water runs clear. Then, in a medium pot, add the rice to water or chicken broth. The broth adds rich flavor. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will absorb all the liquid. After that, take it off the heat. Let it sit for another 5 minutes before fluffing with a fork. - Whisk sauce ingredients in a bowl. - Adjust flavors to taste. Next, we make the teriyaki sauce. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. This blend creates a sweet and savory sauce. Taste it to see if you like the balance. If you want it sweeter, add more honey. If you prefer a tangy flavor, add more vinegar. The sauce is key to our dish. - Cook chicken in skillet until browned. - Add broccoli and carrots. - Pour teriyaki sauce and stir. Now, heat a large skillet over medium-high heat. If needed, add a splash of oil. This helps prevent sticking. Next, add the chicken pieces. Cook them for about 5 to 7 minutes. Keep stirring to brown them well. Once the chicken is cooked, add the broccoli and carrots. Pour the teriyaki sauce over the mix. Stir everything well to coat. Cook for another 3 to 4 minutes. The broccoli should turn bright green and crisp. - Spoon rice into bowls. - Top with chicken and vegetable mixture. - Garnish for extra flavor. Finally, it’s time to serve. Spoon a generous amount of rice into each bowl. Then, top the rice with the chicken and vegetable mixture. This creates a colorful dish. For the finishing touch, sprinkle chopped green onions and sesame seeds on top. This adds a nice crunch and extra flavor. You can find the complete preparation in the Full Recipe. - Cook chicken to an internal temperature of 165°F. - Use medium heat to avoid burning. - Let chicken rest for a few minutes after cooking. Keeping chicken tender and juicy is key. You can marinate it in the teriyaki sauce for 30 minutes. This adds flavor and moisture. When cooking, stir often to ensure even cooking. You can cook rice on the stovetop or in a rice cooker. Both methods work well. - For stovetop: Bring water to a boil, then simmer. - For rice cooker: Simply follow the machine's instructions. For fluffier rice, rinse jasmine rice before cooking. This removes excess starch. After cooking, let the rice sit covered for a bit. Fluff it with a fork for the best texture. You can add spices or chili for heat. Try red pepper flakes or fresh jalapeños. These add a nice kick! Feel free to substitute ingredients based on your taste. You can use low-sodium soy sauce for less salt. Try adding pineapple chunks for a sweet twist. This makes your teriyaki chicken bowls even more exciting! For the full recipe, check out the Sweet & Savory Teriyaki Chicken Bowls. {{image_2}} You can change things up by using tofu or shrimp instead of chicken. Tofu absorbs flavors well, making it a great option for a vegetarian dish. Simply cut it into cubes and cook it until golden. Shrimp cooks fast and adds a nice texture. Use about 1 pound of shrimp, and sauté until they turn pink. You can also try different meats like beef. Thinly slice flank steak, marinate it, and cook it for a tasty twist. Seasonal vegetables are a fun way to make your teriyaki bowls special. Try adding bell peppers, snow peas, or snap peas for some crunch. You can also use zucchini or asparagus when they are in season. For more greens, toss in spinach or kale right before serving. The heat will wilt them nicely without losing their color. If you want to change the flavor of your teriyaki bowls, try different sauces. You can use hoisin sauce for a sweet, rich taste. For a unique twist, add sriracha for some heat, or mix in pineapple juice for a fruity flavor. Sweet and spicy variations can include chili flakes or fresh jalapeños. Experimenting with these sauces will keep your meals exciting and new. For the full recipe, check out the original guide. To keep your teriyaki chicken bowls fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. Divide the chicken, rice, and veggies into separate containers. This way, each part stays tasty. Refrigerate them within two hours of cooking to keep food safe. When you reheat teriyaki chicken, aim for the best texture. The microwave is quick but may dry out your food. To use the microwave, cover your bowl with a damp paper towel. Heat in short bursts, stirring in between until warm. For the stovetop, use a non-stick skillet over medium heat. Add a splash of water to keep it moist. Stir frequently until everything is hot. Yes, you can freeze teriyaki chicken bowls! This is great for meal prep. To freeze, let the food cool completely. Pack it in freezer-safe bags or containers. Remove as much air as possible. When you want to eat, thaw in the fridge overnight. Reheat using the stovetop or microwave for the best results. To make teriyaki chicken from scratch, you need some key steps. First, you will cook the chicken in a skillet. Use bite-sized pieces for quicker cooking. Then, make the teriyaki sauce by mixing soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger in a bowl. Pour this sauce over the cooked chicken. Stir well to coat the chicken with the sauce. Add vegetables like broccoli and carrots to the skillet. Cook until the veggies are tender. Serve this mix over jasmine rice for a complete meal. You can serve teriyaki chicken bowls with a few tasty side dishes. Try steamed edamame or a simple cucumber salad for a fresh crunch. You can also add pickled ginger for some zing. If you love heat, a spicy dipping sauce pairs well too. For more flavor, drizzle some extra teriyaki sauce on top. Easy teriyaki chicken bowls last about three to four days in the fridge. Store them in an airtight container to keep them fresh. Check for signs of spoilage, like a sour smell or changes in color. If you see these, it’s best to throw them away. Easy teriyaki chicken bowls are simple to make at home. We covered the ingredients, step-by-step instructions, and helpful tips. Each bowl is tasty, healthy, and customizable. You can switch proteins or veggies based on your favorites. Remember to store leftovers properly to keep them fresh. Enjoy these bowls for lunch or dinner! With this recipe, you will impress your family and friends. Happy cooking!

Easy Teriyaki Chicken Bowls

Discover the deliciousness of Sweet & Savory Teriyaki Chicken Bowls, an easy recipe that’s perfect for a weeknight dinner! This dish features tender chicken, fresh veggies, and fluffy jasmine rice tossed in a homemade teriyaki sauce. Ready in just 30 minutes, it’s a wholesome meal your whole family will love. Click through for the full recipe and step-by-step instructions to elevate your dinner game today!
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Ingredients
  

1 lb chicken breast, cut into bite-sized pieces

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, minced

1 cup jasmine rice

2 cups water or chicken broth

1 cup broccoli florets

1 carrot, julienned

2 green onions, chopped

Sesame seeds for garnish

Instructions
 

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

    Make the teriyaki sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until well combined. Set aside.

      Cook the chicken: In a large skillet over medium-high heat, add a splash of oil (canola or vegetable) if needed. Add the chicken pieces and cook for about 5-7 minutes or until browned and cooked through, stirring frequently.

        Add vegetables: Add the broccoli and carrots to the skillet with the chicken, pouring the teriyaki sauce over the mixture. Stir well to coat the chicken and vegetables. Cook for an additional 3-4 minutes until the broccoli is tender-crisp and vibrant green.

          assemble the bowls: To serve, spoon a generous portion of fluffy jasmine rice into each bowl. Top with the teriyaki chicken and vegetable mixture.

            Garnish: Sprinkle with chopped green onions and sesame seeds to add a delightful crunch and flavor.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4