Teriyaki Chicken Rice Bowls

To fully appreciate Teriyaki Chicken, it's essential to understand its roots in Japanese cuisine. The term "teriyaki" refers to a cooking technique that involves grilling or broiling food while basting it with a glaze made from soy sauce, sake, and sugar. This method of preparation dates back to the 17th century in Japan, where it quickly gained popularity due to its simplicity and ability to enhance the natural flavors of the ingredients.

Discover the delicious world of Teriyaki Chicken Rice Bowls, a quick and satisfying meal perfect for busy weeknights. This dish features marinated chicken thighs, fluffy rice, and a colorful array of fresh vegetables. Embrace the rich flavors of homemade teriyaki sauce, which blends savory, sweet, and umami notes, making it easily customizable to suit your taste. Elevate your meal prep with this nutritious and vibrant dish that’s sure to impress anyone at your dinner table.

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Ingredients

For the Chicken:

1 lb (450g) boneless, skinless chicken thighs

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey or brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch

2 tablespoons water

For the Rice:

1 1/2 cups jasmine rice (or white rice of your choice)

3 cups water

Pinch of salt

For Toppings:

1/2 cup green onions, sliced

1/2 cup shredded carrots

1/2 cup snap peas or broccoli florets

Sesame seeds for garnish

Nori seaweed sheets, cut into strips (optional)

Instructions

Marinate the Chicken:

In a bowl, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well blended. Add the chicken thighs, ensuring they're well coated. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Cook the Rice:

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups of water, and a pinch of salt. Bring to a boil, then lower to a simmer. Cover and cook for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Prepare the Chicken Sauce:

In a small bowl, dissolve cornstarch in 2 tablespoons of water and set aside. After marinating, heat a non-stick skillet over medium-high heat. Add the marinated chicken thighs (discard the marinade) and cook for about 5-7 minutes per side until golden brown and cooked through. Once cooked, remove the chicken and slice it into bite-sized pieces.

Thicken the Sauce:

In the same skillet, add the remaining marinade (if any) and bring to a simmer. Stir in the cornstarch mixture, cooking until the sauce thickens, about 1-2 minutes. If you'd like more sauce, you can always adjust with a bit of water or more soy sauce.

Assemble the Bowls:

In serving bowls, add a generous scoop of cooked rice, then top with sliced teriyaki chicken. Add shredded carrots, snap peas, and sprinkle with sliced green onions. Drizzle the thickened teriyaki sauce over the top and garnish with sesame seeds and nori strips if desired.

Serve and Enjoy:

Serve your delicious Teriyaki Chicken Rice Bowls warm and enjoy the wonderful flavors and textures!

Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings