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- 2 chicken breasts, sliced into thin strips - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon ginger, minced - 2 cloves garlic, minced - 1 cup jasmine rice - 2 cups water or chicken broth - 1 cup broccoli florets - 1 bell pepper, sliced (red or yellow) - 1 carrot, julienned - 2 green onions, sliced for garnish - Sesame seeds for garnish The heart of a teriyaki chicken bowl is the chicken and sauce. Thin chicken strips soak in a mix of soy sauce, honey, and ginger. This rich marinade gives the chicken its sweet and savory flavor. Don't forget the vegetables! Broccoli, bell peppers, and carrots not only add color but also bring crunch. They balance the tenderness of the chicken. The jasmine rice acts as a fluffy base, soaking up all the tasty sauce. - Types of sesame seeds: You can use white or black sesame seeds. Both add a nice crunch. - Alternatives for soy sauce: Try tamari for a gluten-free option. Coconut aminos also work well for a lighter taste. - Additional garnishes: Fresh cilantro or sliced radishes can enhance flavor and look. Mixing in these optional ingredients can make your dish even more special. They allow you to customize your bowls based on what you like or what you have at home. - Essential kitchen tools: You need a cutting board, knife, and mixing bowl for prep. - Recommended cookware: A large skillet works best for cooking the chicken and veggies. - Measuring utensils: Use measuring cups and spoons for accuracy when adding ingredients. Having the right tools makes cooking easier and more fun. You can focus on making each part of the dish shine. For the best results, measure carefully and keep your workspace tidy. For the complete cooking process, check out the Full Recipe, and get ready to enjoy a delicious teriyaki chicken bowl! To make the marinade, mix soy sauce, honey, rice vinegar, sesame oil, minced ginger, and minced garlic in a bowl. Whisk it well until smooth. Then, add the sliced chicken and coat it evenly. Let the chicken marinate for at least 30 minutes. If you have time, marinate it for up to 2 hours in the fridge. This makes the chicken more flavorful. For the best jasmine rice, rinse it under cold water until the water runs clear. This step removes extra starch and helps the rice stay fluffy. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rinsed rice and reduce the heat to low. Cover the pot and let it simmer for about 15-18 minutes. The liquid should absorb fully. After cooking, let the rice sit covered for 5 extra minutes to finish steaming. Use a large skillet for sautéing vegetables. Start by adding a splash of water or a little oil over medium heat. Add broccoli florets, sliced bell pepper, and julienned carrot. Sauté these for about 4-5 minutes. You want them tender but still bright and fresh. Once done, take them out and set aside. In the same skillet, add the marinated chicken and the marinade. Cook over medium-high heat. Stir occasionally until the chicken is fully cooked and slightly caramelized, about 6-8 minutes. To ensure it's done, check that the chicken reaches an internal temperature of 165°F (75°C). This step is crucial for safety. Now, fluff the cooked rice and divide it into serving bowls. Layer the sautéed vegetables and the teriyaki chicken on top. For extra flavor and a nice look, sprinkle sliced green onions and sesame seeds on each bowl. This adds color and crunch. You can serve the bowls with a slice of lime for an extra zesty kick. Enjoy your meal! To achieve caramelization, cook the chicken in a hot skillet. This helps the sugars in the marinade brown nicely. Stir the chicken only occasionally. This allows it to develop a good sear. If the flavors seem off, tweak the marinade. Add more honey for sweetness or soy sauce for saltiness. A splash of rice vinegar can bring balance. Always taste as you go to find the right mix. Use bright, contrasting bowls for serving. White or black bowls work well to show off the colorful food. You can also add a slice of lime on the side for a zesty touch. For garnishing, sprinkle sliced green onions and sesame seeds on top. This adds color and texture to your dish. A few cilantro leaves can also enhance visual appeal. Meal prepping helps save time. You can marinate the chicken a day before. Cook the rice in bulk and store it in the fridge. Just reheat it when ready to serve. Using leftover ingredients is smart. If you have extra veggies from another meal, add them to your teriyaki bowl. This reduces waste and adds variety to your dish. {{image_2}} If you want gluten-free teriyaki chicken bowls, use coconut aminos instead of soy sauce. This swap gives a similar taste without gluten. You can also use tamari, which is a gluten-free soy sauce. For a vegan option, replace the chicken with tofu or chickpeas. Make sure to marinate them just like the chicken. Both options will still taste great! You can enhance your teriyaki chicken bowls in many ways. Try adding pineapple chunks for a sweet twist. In some parts of Japan, they use local vegetables like daikon or shiso. You can also swap jasmine rice for sushi rice or brown rice. These changes can give your dish a unique flavor and texture. Adding spices or herbs can elevate your dish. Try sprinkling sesame seeds or crushed red pepper for a kick. Fresh herbs like cilantro or basil add freshness. You can also drizzle sesame oil or chili sauce on top for extra flavor. These small changes can make a big impact on your teriyaki chicken bowls. For the full recipe, check out Savory Teriyaki Chicken Bowls. To keep your teriyaki chicken bowls fresh, store them in airtight containers. This helps prevent odors from mixing. You should refrigerate them within two hours of cooking. Properly stored, they last for about three to four days in the fridge. If you used cooked chicken, its shelf life is similar. Vegetables like broccoli and bell peppers are best used within this time frame to stay fresh. When you’re ready to enjoy your leftovers, heat them gently. You can use a microwave or a stovetop. If using a microwave, place the bowl on medium heat for two to three minutes. Stir halfway through to ensure even heating. On the stovetop, use low heat and stir often. This helps keep the chicken juicy and the vegetables crisp. Adding a splash of water can help maintain moisture. You can freeze the cooked teriyaki chicken bowls. However, it's best to freeze the chicken and rice separately from the vegetables. Cooked rice can be frozen for up to six months. When freezing, make sure to use freezer-safe bags or containers. To thaw, place the frozen items in the fridge overnight. For quicker results, you can use the microwave on the defrost setting. This ensures they heat evenly without losing flavor or texture. Teriyaki chicken bowls combine simple, fresh ingredients. Key components include: - Chicken breasts, sliced into thin strips - Low-sodium soy sauce - Honey for sweetness - Rice vinegar for tang - Sesame oil for richness - Ginger and garlic, minced for flavor - Jasmine rice as the base - Fresh vegetables like broccoli, bell peppers, and carrots These ingredients come together to create a balanced meal with protein, carbs, and veggies. Yes, you can meal prep teriyaki bowls. Here are some tips: - Marinate the chicken the night before. - Cook the rice and store it in the fridge. - Sauté the vegetables just before serving to keep them crisp. - Assemble the bowls in advance but keep the sauce separate until serving. This way, you save time and enjoy fresh flavors. To reduce saltiness in teriyaki chicken, try these methods: - Use low-sodium soy sauce for less salt. - Dilute the marinade with water or broth. - Add more honey or sugar to balance the flavors. - Increase the amount of vegetables to dilute the sauce. These changes help you enjoy the dish without too much salt. Many sides complement teriyaki chicken bowls. Consider: - Steamed edamame for a protein boost - Cucumber salad for crunch - Miso soup for warmth - Pickled vegetables for tang These sides enhance the meal and add variety to your plate. For detailed instructions, check out the Savory Teriyaki Chicken Bowls recipe. It offers step-by-step guidance to help you create this delicious dish. You now have all the tools to create tasty teriyaki chicken bowls. We covered main and optional ingredients, and essential tools. I shared simple steps for marinating chicken and cooking rice and veggies. With these tips and tricks, you can present your dish beautifully and save time. Consider dietary needs and try variations for different tastes. Store leftovers properly and reheat them to keep flavors bright. Enjoy making and sharing delicious teriyaki bowls with friends and family. Dive into cooking with confidence!

Teriyaki Chicken Bowls

Create delicious Savory Teriyaki Chicken Bowls at home with this easy recipe! Marinated chicken, vibrant veggies, and fluffy jasmine rice come together for a satisfying meal in just 40 minutes. Perfect for busy weeknights, this dish is not only tasty but also quick to prepare. Explore the step-by-step instructions and impress your family or guests with this colorful, flavorful bowl. Click through to discover the full recipe and enjoy a delightful culinary experience!
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Ingredients
  

2 chicken breasts, sliced into thin strips

1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon ginger, minced

2 cloves garlic, minced

1 cup jasmine rice

2 cups water or chicken broth (for extra flavor)

1 cup broccoli florets

1 bell pepper, sliced (red or yellow)

1 carrot, julienned

2 green onions, sliced for garnish

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced ginger, and minced garlic. Add the sliced chicken and let it marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water (or chicken broth) to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for about 15-18 minutes until all the liquid is absorbed and the rice is fluffy. Remove from heat and let sit covered for an additional 5 minutes.

      Sauté the Vegetables: In a large skillet, add a splash of water or a little oil over medium heat. Add the broccoli florets, sliced bell pepper, and julienned carrot. Sauté for about 4-5 minutes until the vegetables are tender but still vibrantly colored. Remove them from the skillet and set aside.

        Cook the Chicken: In the same skillet, add the marinated chicken along with the marinade. Cook over medium-high heat until the chicken is fully cooked and slightly caramelized, about 6-8 minutes, stirring occasionally. Ensure the chicken reaches an internal temperature of 165°F (75°C).

          Assemble the Bowls: Fluff the cooked rice and divide it among serving bowls. Top each bowl with sautéed vegetables and the teriyaki chicken.

            Garnish: Sprinkle sliced green onions and sesame seeds on top for extra flavor and visual appeal.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                - Presentation Tips: Serve in bright, contrasting bowls to highlight the colorful ingredients. You can add a slice of lime on the side for a zesty additional flavor.