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The Teriyaki Chicken Rice Bowl is more than just a meal; it’s a delightful fusion of flavors that captures the essence of Asian cuisine. Originating from Japan, this dish has gained immense popularity worldwide, thanks to its harmonious blend of sweet and savory elements. The tender chicken, coated in a glossy teriyaki sauce, paired with fluffy rice and fresh vegetables, makes for a satisfying and nutritious dish that appeals to both the palate and the eye.

Teriyaki Chicken Rice Bowl

Create a delicious Teriyaki Chicken Rice Bowl in just 45 minutes! This easy recipe features flavorful marinated chicken thighs cooked with fresh broccoli and vibrant red bell pepper, all served over fluffy jasmine rice. With a perfect balance of savory soy sauce, sweet mirin, and a touch of ginger and garlic, this dish is sure to impress. Top it off with green onions and sesame seeds for a beautiful presentation. Perfect for a quick weeknight dinner!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

1/4 cup soy sauce

1/4 cup mirin (Japanese sweet cooking rice wine)

2 tbsp brown sugar

1 tbsp sesame oil

1 tbsp minced ginger

2 cloves garlic, minced

1 cup broccoli florets

1 red bell pepper, sliced

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Water (for cooking rice)

Instructions
 

Cook the Rice: Rinse the jasmine rice in cold water until the water runs clear. Combine rice with 1 1/2 cups of water in a pot, bring to a boil, reduce heat to low, cover and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered.

    Prepare the Marinade: In a bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, minced ginger, and garlic. Reserve a small amount of the marinade for later use.

      Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and place them in a resealable bag or bowl. Pour the marinade over the chicken, seal the bag or cover the bowl, and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

        Cook the Chicken: Heat a large skillet or wok over medium-high heat. Remove the chicken from the marinade (discard excess marinade) and add it to the skillet. Cook, stirring often, for about 5-7 minutes or until the chicken is cooked through and caramelized.

          Add Vegetables: Add the broccoli florets and bell pepper slices to the skillet. Stir-fry with the chicken for an additional 3-4 minutes until the vegetables are tender but still crisp.

            Finishing Touches: Pour in the reserved marinade over the chicken and vegetables. Let it simmer for another 2 minutes until the sauce thickens slightly.

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

                Garnish: Sprinkle chopped green onions and sesame seeds over the top for added flavor and presentation.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4