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The Teriyaki Chicken Rice Bowl is a delightful dish that beautifully marries the savory flavors of teriyaki sauce with tender chicken, served over a bed of fluffy jasmine rice. This Japanese-inspired meal has become a favorite not only in Japan but across the globe, thanks to its balance of taste, texture, and presentation. Originating from the traditional Japanese cooking method known as "teriyaki," which literally means "to grill with a glaze," this dish embodies the essence of culinary simplicity while delivering a complex flavor profile that is both satisfying and comforting.

Teriyaki Chicken Rice Bowl

Indulge in a delicious Teriyaki Chicken Rice Bowl that's perfect for any day of the week! This easy recipe combines tender chicken thighs with a flavorful homemade teriyaki sauce, served over fluffy jasmine rice. Ready in just 45 minutes, it’s garnished with sesame seeds and green onions for a pop of freshness. Add steamed broccoli or carrots for an extra veggie boost. It's a tasty, satisfying meal that the whole family will love!
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Ingredients
  

2 cups jasmine rice

1 1/2 cups water

1 lb boneless, skinless chicken thighs

1/3 cup soy sauce (low sodium recommended)

1/4 cup brown sugar

2 tablespoons rice vinegar

2 tablespoons mirin (sweet rice wine)

1 tablespoon cornstarch

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame seeds (for garnish)

3 green onions, finely chopped (for garnish)

Steamed broccoli and/or carrots (optional for serving)

Instructions
 

Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes. Remove from heat and let the rice sit, covered, for another 10 minutes.

    Make the teriyaki sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, mirin, and cornstarch until smooth. Set aside.

      Cook the chicken: In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

        Add chicken: Cut the chicken thighs into bite-sized pieces and add them to the skillet. Cook for about 5-6 minutes, stirring frequently until the chicken is browned and cooked through.

          Combine chicken and sauce: Pour the teriyaki sauce over the cooked chicken and bring to a gentle simmer. Stir continuously for 3-4 minutes until the sauce thickens and coats the chicken evenly.

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

              Garnish and serve: Sprinkle sesame seeds and chopped green onions over each bowl. If desired, add steamed broccoli and/or carrots for extra nutrition and color. Serve warm.

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