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To make mouthwatering teriyaki chicken bowls, you will need: - 2 boneless, skinless chicken breasts - 1 cup jasmine rice - 1 1/2 cups water or chicken broth - 1/3 cup soy sauce (low sodium) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - 1 cup broccoli florets - 1 bell pepper, sliced (red or yellow for color) - 1 carrot, julienned - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) These ingredients create a balanced dish with protein, carbs, and veggies. Feel free to add your own twist! Here are some optional ingredients to consider: - Snow peas for extra crunch - Avocado for creaminess - Pineapple chunks for sweetness - Red pepper flakes for heat - Other veggies like zucchini or mushrooms You can mix and match to suit your taste. Each serving of teriyaki chicken bowls can be nutritious. Here’s a quick look: - Calories: About 400-500 (varies by ingredients) - Protein: 30-35 grams - Carbohydrates: 50-60 grams - Fats: 10-15 grams This meal is high in protein and offers a good amount of vitamins from the veggies. You can tweak the recipe to fit your dietary needs. For more details, check the full recipe. To start, grab a bowl. Mix the soy sauce, honey (or maple syrup), sesame oil, rice vinegar, minced garlic, and grated ginger. This mix will give your chicken great flavor. Add the chicken breasts to the bowl. Make sure they are well-coated in the marinade. Let them sit for at least 30 minutes. If you have time, marinate them overnight for even better taste. Rinse the jasmine rice in cold water. Keep rinsing until the water runs clear. In a pot, bring 1 1/2 cups of water or chicken broth to a boil. Add the rice, then lower the heat. Cover it and let it simmer for 15 minutes. Once done, remove it from heat, but leave it covered for another 5 minutes. This will make your rice fluffy. Heat a skillet over medium-high heat. Take the chicken out of the marinade but save it for later. Add the chicken to the skillet. Cook for 5-7 minutes on each side. The chicken should look golden brown and cooked all the way through. After cooking the chicken, pour the saved marinade into the skillet. Add the cornstarch mixture to thicken it. Stir until the sauce bubbles and looks glossy, about 2-3 minutes. Once done, put the chicken back into the skillet to coat it in the sauce. In a separate pan, drizzle a bit of sesame oil. Add the broccoli, bell pepper, and carrot to the pan. Sauté them on medium heat for about 5-7 minutes until they are tender but still crisp. This step adds color and crunch. Fluff the cooked jasmine rice using a fork. Divide the rice into serving bowls. Slice the teriyaki chicken and place it on top of the rice. Add the sautéed vegetables next to the chicken. For the finishing touch, sprinkle chopped green onions and sesame seeds on top. This adds extra flavor and makes your dish look amazing. For more details on making this dish, check out the Full Recipe. To make your teriyaki chicken bowls burst with flavor, follow these tips: - Use fresh ginger and garlic. Fresh ingredients give a bright taste. - Marinate overnight. This step helps the chicken soak up all the flavors. - Choose low-sodium soy sauce. This option keeps the dish balanced and not too salty. Even the best cooks can make mistakes. Here are some common ones to watch out for: - Skipping the marination. This step is key for juicy chicken. - Overcooking the chicken. Cook it until just done, about 5-7 minutes per side. - Not thickening the sauce. Use cornstarch to create a glossy sauce that clings well. You want your chicken to be tender and juicy. Here’s how: - Pound the chicken. This step evens out the thickness for even cooking. - Let it rest after cooking. Resting allows the juices to settle back in. - Cook with care. Use medium-high heat for a nice sear without drying it out. For a complete guide on making teriyaki chicken bowls, check the Full Recipe. {{image_2}} You can easily swap chicken for tofu or tempeh. Both options soak up flavors well. For tofu, choose firm or extra-firm for the best texture. Press it to remove water. Cut the tofu into cubes and marinate like the chicken. Cook it until golden brown, just like you would with chicken. You can also use seitan for a meat-like texture. If you want a twist on teriyaki, try a mango or pineapple sauce. These fruity options add a sweet and tangy flavor. You can also use hoisin sauce for a richer taste. Simply mix it with soy sauce for depth. For a spicy kick, add sriracha or chili paste to your marinade. This makes the dish exciting and new. For gluten-free options, use tamari instead of soy sauce. Serve over quinoa or cauliflower rice for a low-carb choice. Pair with steamed greens like bok choy or spinach for added nutrients. If you want a heartier meal, add edamame or chickpeas. This keeps the meal balanced and filling. You can also add nuts like cashews for crunch and flavor. These variations ensure everyone enjoys teriyaki chicken bowls. To store leftover teriyaki chicken bowls, let them cool first. Place the chicken, rice, and veggies in airtight containers. You can store them in the fridge for up to three days. If you want to keep them longer, freeze the bowls. Just make sure to use freezer-safe containers. Frozen chicken bowls can last up to three months. When you're ready to eat your leftovers, reheating is key. For best results, use the microwave. Place the bowl in the microwave and cover it with a lid or microwave-safe wrap. Heat for 1-2 minutes, stirring halfway through. If you prefer, you can also reheat on the stove. Heat a skillet over medium heat and add a splash of water or broth. Stir often until hot. This helps keep the flavors fresh. Meal prepping can save time and effort. Cook a big batch of teriyaki chicken bowls. Store them in individual containers for easy grab-and-go meals. For meal prep, keep the rice and chicken separate until you are ready to eat. This helps keep the rice from getting soggy. You can also mix and match veggies based on your taste. Enjoy the Full Recipe for more details on creating this tasty dish! You can use tamari or coconut aminos. Both options taste great in teriyaki chicken bowls. Tamari is a gluten-free soy sauce alternative. Coconut aminos are sweeter and lower in sodium. If you want a quick fix, mix equal parts of water and Worcestershire sauce for a similar flavor. Yes, you can make teriyaki chicken bowls in advance. Cook and store the chicken and rice separately. This keeps the rice from becoming soggy. You can also chop your veggies ahead of time. When ready to eat, simply heat everything up and assemble your bowl. To make your teriyaki chicken bowls gluten-free, swap the soy sauce for gluten-free tamari. Check that the rice and other ingredients are gluten-free as well. Most vegetables are naturally gluten-free, so you can add your favorites without worry. Great vegetables for teriyaki chicken bowls include broccoli, bell peppers, and carrots. Snap peas, zucchini, or green beans also add nice crunch and color. You can mix and match based on what you like or have on hand. Fresh veggies keep the dish vibrant and healthy. You learned how to make delicious teriyaki chicken bowls. We covered essential and optional ingredients, giving you room to customize. I shared step-by-step instructions for marinating the chicken and cooking the rice. We discussed tips to get the best flavor and avoid common mistakes. Finally, I shared storage tips and tasty variations to try. Now, you can create a meal that fits your taste and needs. Enjoy your cooking journey and the wonderful flavors ahead.

Mouthwatering Teriyaki Chicken Bowls

Create a mouthwatering meal with these delicious teriyaki chicken bowls! Packed with juicy marinated chicken, fluffy jasmine rice, and vibrant veggies, this recipe is both easy to prepare and full of flavor. Perfect for a quick weeknight dinner, these bowls will impress your family and friends. Click through to explore the full recipe and learn how to whip up this delightful dish!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice

1 1/2 cups water or chicken broth

1/3 cup soy sauce (low sodium)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 cloves garlic, minced

1 inch ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1 cup broccoli florets

1 bell pepper, sliced (red or yellow for color)

1 carrot, julienned

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, honey (or maple syrup), sesame oil, rice vinegar, minced garlic, and grated ginger. Add the chicken breasts, ensuring they are well-coated, and let them marinate for at least 30 minutes (or up to overnight for deeper flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, bring 1 1/2 cups of water or chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes, then remove from heat and let it sit covered for another 5 minutes.

      Cook the Chicken: Heat a skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and add to the skillet. Cook for 5-7 minutes on each side until cooked through and golden brown.

        Make the Sauce: Pour the reserved marinade into the skillet after the chicken is removed. Add the cornstarch mixture to thicken the sauce and stir until bubbling and glossy, about 2-3 minutes. Return the chicken to the skillet to coat in the sauce.

          Sauté the Vegetables: In a separate pan, add a splash of sesame oil and sauté the broccoli, bell pepper, and carrot on medium heat for about 5-7 minutes until tender-crisp.

            Assemble the Bowls: Fluff the cooked jasmine rice with a fork and divide it among serving bowls. Slice the teriyaki chicken and place on top of the rice. Spoon the sautéed vegetables next to the chicken.

              Garnish: Sprinkle with chopped green onions and sesame seeds for extra flavor and presentation.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 2-3