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Chicken Teriyaki Bowls are not just a meal; they represent a delightful fusion of flavors that has been cherished across cultures. The dish combines tender chicken, a rich and savory teriyaki glaze, and a vibrant medley of vegetables, all served over a bed of fluffy jasmine rice. This harmonious blend makes it an ideal choice for a satisfying lunch or dinner, appealing to both the palate and the eye. The balance of sweet and savory flavors is what sets Chicken Teriyaki Bowls apart, making them a favorite among those who appreciate a well-rounded meal.

Sweet and Savory Chicken Teriyaki Bowls

Discover the delicious world of Sweet and Savory Chicken Teriyaki Bowls, a perfect blend of flavor and nutrition. Featuring tender, marinated chicken, colorful stir-fried vegetables, and fluffy jasmine rice, this dish is not only visually appealing but also satisfying. Learn how to create a homemade teriyaki sauce, achieve perfectly cooked rice, and elevate flavors with fresh ingredients. Enjoy the versatility of this recipe at lunchtime or dinner, making it a go-to favorite for everyone.
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup teriyaki sauce (store-bought or homemade)

2 tablespoons olive oil

1 cup uncooked jasmine rice

2 cups water or chicken broth (for cooking the rice)

1 cup broccoli florets

1 red bell pepper, sliced into thin strips

1 cup snap peas, trimmed

1 carrot, julienned

1 teaspoon sesame oil

2 green onions, finely chopped (for garnish)

Toasted sesame seeds (for garnish)

Optional: 1 tablespoon sriracha or chili sauce for added heat

Instructions
 

Marinate the Chicken: In a mixing bowl, place the chicken pieces and pour in half of the teriyaki sauce. Mix well to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to penetrate the meat.

    Cook the Rice: Rinse the jasmine rice under cold running water until the water becomes clear. In a medium saucepan, bring 2 cups of water or chicken broth to a rolling boil. Stir in the rinsed rice, reduce the heat to low, cover with a lid, and simmer for about 15 minutes, or until the rice is tender and all the liquid is absorbed. Once done, remove from heat, keep the lid on, and let it sit for an additional 5 minutes. Fluff the rice gently with a fork.

      Sauté the Vegetables: In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the broccoli, red bell pepper, snap peas, and julienned carrot. Stir-fry for approximately 5 minutes, or until the vegetables are vibrant and tender-crisp. Remove the sautéed vegetables from the skillet and set them aside on a plate.

        Cook the Chicken: In the same skillet, if necessary, add a splash of olive oil. Add the marinated chicken, spreading it evenly in the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Pour in the remaining teriyaki sauce along with the sesame oil, stirring well. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and caramelize on the chicken.

          Assemble the Bowls: In serving bowls, partition the warm jasmine rice. Top each bowl with equal portions of the sautéed vegetables and the teriyaki chicken. Drizzle with additional teriyaki sauce if desired.

            Garnish and Serve: Finish by sprinkling toasted sesame seeds and chopped green onions over the bowls for added flavor and crunch. For those who enjoy a bit of heat, drizzle some sriracha or chili sauce on top. Serve the bowls warm and savor the delightful combination of sweet and savory flavors in your Chicken Teriyaki Bowls!

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