Teriyaki Chicken Rice Bowls

$- 2 boneless skinless chicken breasts, sliced into thin strips - 1 cup jasmine rice - ½ cup low-sodium soy sauce - 1 cup broccoli florets - ½ cup carrots, julienned - 2 green onions, chopped - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced Start by rinsing the jasmine rice. Rinse it under cold water. Keep rinsing until the water runs clear. This helps remove extra starch. Then, combine the rinsed rice with 2 cups of water or chicken broth in a medium saucepan. The broth adds more flavor. Bring it to a rolling boil. Once boiling, reduce the heat to low and cover it with a lid. Let it simmer for about 15 minutes. When the rice is fluffy, take it off the heat. Let it sit for 5 more minutes. Fluff the rice with a fork to separate the grains. While the rice cooks, heat sesame oil and vegetable oil in a large skillet over medium-high heat. Once hot, add the sliced chicken. Sauté for about 5-7 minutes. Stir occasionally until the chicken is golden brown. Make sure the chicken is cooked through. Use a meat thermometer to check if it reaches 165°F (75°C). In a separate bowl, whisk together the low-sodium soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. This mix will be the teriyaki sauce that adds great flavor. Once well mixed, pour the sauce over the cooked chicken in the skillet. Let it come to a gentle boil. Then, stir in the cornstarch mixed with cold water. Keep stirring for about 2-3 minutes. The sauce should thicken and coat the chicken nicely. Now, it's time to add the vegetables. Toss in the broccoli florets and julienned carrots. Cover the skillet and let the veggies steam for 3-4 minutes. This will keep them tender but still crunchy. They should also look bright and colorful. To serve, scoop a generous portion of jasmine rice into each bowl. Top the rice with the teriyaki chicken and the steamed vegetables. For a lovely presentation, add chopped green onions and sprinkle some sesame seeds on top. You can even add a lime wedge on the side for a fresh touch. Enjoy your savory teriyaki meal! To get the best taste, you can adjust the sauce. Start with the soy sauce. If you like it salty, keep it as is. For a milder flavor, use less. Honey or maple syrup adds sweetness. Try different amounts until it suits your taste. Fresh ingredients matter, too. Fresh ginger and garlic bring more aroma and warmth. Always choose vibrant veggies for garnish and color. The skillet should be hot but not smoking. Heat sesame and vegetable oils over medium-high heat. This helps the chicken cook evenly. Stir the chicken often to avoid burning. You want it golden brown and tasty. If you don’t stir, some pieces may cook faster than others. To make your bowls pop, add a wedge of lime. Squeeze it over the chicken for a fresh burst. Serve with extra veggies on the side. You can add pickled radishes or snap peas. For a fun garnish, sprinkle sesame seeds on top. Chopped green onions add color and flavor, making your meal more appealing. {{image_4}} You can switch up the protein in your teriyaki chicken rice bowls. Try using tofu for a vegetarian option. Tofu soaks up flavors well. You can also use shrimp or beef if you prefer. When using shrimp, cook them for just a few minutes until they turn pink. For beef, slice it thinly and cook it until it is browned. Adjust the marinade to match the protein. For tofu, I recommend marinating it longer to get that rich flavor. Don't feel stuck with just broccoli and carrots. You can add bell peppers or snap peas for a fresh twist. These veggies add crunch and color. Seasonal vegetables also work great. In summer, consider zucchini or asparagus. In fall, you can use butternut squash. Just remember to cut them into even pieces. This will help them cook evenly and look nice. If you want to change your base, try quinoa or cauliflower rice. Quinoa is high in protein and has a nutty flavor. Cauliflower rice is a low-carb option that adds more veggies to your meal. You can also use brown rice for extra fiber. Other grain ideas include farro or barley. These grains give a different texture and taste. Each option can make your meal feel new and exciting! To keep your teriyaki chicken rice bowls fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the food to room temperature before sealing. This helps prevent moisture buildup. Store the bowls in the fridge for up to three days. Label the containers with the date to track freshness. When reheating, I recommend using the stovetop for the best results. Heat a skillet over medium heat and add a splash of water. This keeps the chicken moist as it warms. Stir gently until heated through, about 5 to 7 minutes. If you choose the microwave, place the food in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts, stirring in between, until warm. You can freeze your teriyaki chicken rice bowls for later meals. First, cool the dish completely. Then, portion it into freezer-safe bags or containers. Remove as much air as you can before sealing. Label with the date. These bowls can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat thoroughly before serving. It takes about 30 minutes to make Teriyaki Chicken Rice Bowls. You spend 10 minutes prepping and 20 minutes cooking. First, rinse the jasmine rice and cook it. While the rice cooks, sauté the chicken, make the sauce, and steam the veggies. Everything comes together fast! Yes, you can make Teriyaki Chicken Rice Bowls ahead of time. Cook everything as usual and cool it down. Store in airtight containers in the fridge. Enjoy them within three to four days. For meal prep, pack the rice, chicken, and veggies in separate containers. This keeps them fresh for longer. No, the original recipe is not gluten-free. However, you can easily make it gluten-free. Use gluten-free soy sauce or tamari instead of regular soy sauce. Check labels on other ingredients, like honey and vinegar, to ensure they are gluten-free. To add heat to your Teriyaki Chicken Rice Bowls, try a few simple tricks. You can add a dash of sriracha or chili flakes to the sauce. For more flavor, mix in sliced jalapeños or fresh chili peppers when cooking the chicken. Taste as you go to find the right heat level. Several sides pair nicely with Teriyaki Chicken Rice Bowls. Consider a simple cucumber salad for crunch. Steamed edamame adds protein and color. You can also serve pickled ginger for a tangy kick. These sides will enhance the meal and make it even more delightful! This article shows you how to make Teriyaki Chicken Rice Bowls. You learned about key ingredients like chicken, rice, and fresh veggies. I explained step-by-step how to cook each part and assemble your meal. You also got tips for flavor and serving ideas. Finally, I shared variations and storage options. Now, you can create a tasty and healthy dish at home. Enjoy making it your own with different ingredients!$

Savor every bite of these delicious Teriyaki Chicken Rice Bowls! This recipe combines tender chicken, fluffy jasmine rice, and vibrant veggies all coated in a sweet and savory teriyaki sauce. Perfect for a weeknight dinner, it's quick and easy to make in just 30 minutes. Ready to impress your taste buds? Click through for the full recipe and cooking tips that will elevate your mealtime!

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Ingredients

2 boneless, skinless chicken breasts, sliced into thin strips

1 cup jasmine rice

2 cups water or chicken broth (for extra flavor)

1 tablespoon sesame oil

1 tablespoon vegetable oil

½ cup low-sodium soy sauce (adjust to taste)

2 tablespoons honey or maple syrup (for sweetness)

1 tablespoon rice vinegar (for acidity)

1 tablespoon grated fresh ginger (for warmth)

2 cloves garlic, minced (for aroma)

1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

1 cup broccoli florets (fresh or frozen)

½ cup carrots, julienned (or sliced into thin sticks)

2 green onions, chopped (for garnish)

Sesame seeds, for garnish (optional, but recommended)

Instructions

Prepare the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of water or chicken broth. Bring the mixture to a rolling boil, then reduce the heat to low, cover with a lid, and let it simmer for approximately 15 minutes or until the rice is fluffy and the liquid has been absorbed. Once cooked, remove from heat and allow the covered pot to sit for an additional 5 minutes. Afterward, fluff the rice with a fork to separate the grains.

Cook the Chicken: While the rice is cooking, heat the sesame oil and vegetable oil together in a large skillet or wok over medium-high heat. Add the sliced chicken to the hot oil and sauté for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Ensure the internal temperature reaches at least 165°F (75°C).

Prepare Teriyaki Sauce: In a separate mixing bowl, whisk together the low-sodium soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic until well combined. This sweet and savory mixture will form the base of the teriyaki sauce that adds flavor to the chicken.

Thicken the Sauce: Pour the teriyaki sauce over the cooked chicken in the skillet. Bring the mixture to a gentle boil, then add the cornstarch slurry (the cornstarch mixed with water) to the pan. Stir continuously for about 2-3 minutes, or until the sauce thickens and coats the chicken beautifully.

Add the Vegetables: Toss in the broccoli florets and julienned carrots. Cover the skillet and let the vegetables steam for approximately 3-4 minutes, or until they are tender yet still retain their vibrant color and crunch.

Assemble the Bowls: For a delightful presentation, scoop a generous portion of jasmine rice into each serving bowl. Top the rice with a hearty serving of the teriyaki chicken and the colorful array of vegetables.

Garnish and Serve: Finish off by sprinkling chopped green onions and sesame seeds over the top of the bowls for an added burst of flavor and crunch.

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

- Presentation Tips: Serve each bowl with a wedge of lime on the side, allowing your guests to add a splash of freshness if they desire. Enjoy your savory teriyaki meal!