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Teriyaki Chicken Rice Bowls are a delightful fusion of flavors and textures that transport you straight to the heart of Asian cuisine. This easy-to-follow recipe combines tender marinated chicken thighs with a medley of colorful vegetables and fluffy rice, all drizzled with a savory teriyaki sauce. Perfect for a weeknight dinner or a meal prep option, these rice bowls are not only delicious but also nutritious. In this article, we will guide you through the step-by-step process of preparing Teriyaki Chicken Rice Bowls, ensuring that every bite is packed with flavor.

Teriyaki Chicken Rice Bowls

Dive into the delicious world of Teriyaki Chicken Rice Bowls! This easy recipe features tender marinated chicken thighs paired with vibrant vegetables and fluffy rice, all drizzled in a savory teriyaki sauce. Perfect for weeknight dinners or meal prep, these bowls offer a wholesome balance of protein, carbs, and nutrients. Whether you're a seasoned chef or just starting out, this dish promises a flavorful adventure that the whole family will love. Discover how to create this Asian-inspired delight in your own kitchen!
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs

1/4 cup soy sauce

2 tbsp honey or maple syrup

1 tbsp rice vinegar

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp sesame oil

1/2 tsp black pepper

For the Rice Bowl:

2 cups jasmine or brown rice

4 cups water or chicken broth

1 cup broccoli florets

1 cup carrots, julienned

1 red bell pepper, thinly sliced

1 green onion, sliced (for garnish)

1 tsp sesame seeds (for garnish)

Instructions
 

Marinate the Chicken:

    - In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper.

      - Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them.

        - Let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

          Cook the Rice:

            - Rinse the rice under cold water until the water runs clear.

              - In a medium saucepan, combine the rice and water (or chicken broth) and bring to a boil.

                - Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed. Fluff with a fork when done.

                  Prepare the Vegetables:

                    - While the rice is cooking, steam or stir-fry the broccoli and carrots in a little bit of oil until tender (about 5-7 minutes). Set aside.

                      Cook the Chicken:

                        - In a large skillet or grill pan over medium-high heat, add a little oil.

                          - Remove the chicken from the marinade (reserve marinade for later) and cook for 5-7 minutes on each side, until it's cooked through and has a nice char.

                            - Pour the reserved marinade into the skillet during the last few minutes of cooking, allowing it to caramelize slightly and thicken.

                              Assemble the Bowls:

                                - To each serving bowl, add a generous scoop of rice, followed by the cooked chicken, steamed vegetables, and sliced bell pepper.

                                  - Drizzle any extra teriyaki sauce from the pan over the top.

                                    - Garnish with sliced green onions and sesame seeds.

                                      Serve and Enjoy!

                                        - Serve immediately and savor the delicious flavors of your homemade Teriyaki Chicken Rice Bowls!

                                          Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings