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- 1 lb boneless, skinless chicken thighs or breasts - 1/4 cup low-sodium soy sauce - 2 tablespoons mirin - 2 tablespoons honey or maple syrup - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 large carrot, julienned - 2 tablespoons sesame oil (or olive oil) - Cooked rice or quinoa for serving - Sesame seeds for garnish (optional) - Green onions, chopped for garnish (optional)

Teriyaki Chicken Bowls with Steamed Veggies

Discover the joy of making a Teriyaki Chicken Bowl, a dish celebrated for its savory flavor and healthy ingredients. This recipe features tender chicken marinated in a rich blend of soy sauce, mirin, and honey, accompanied by vibrant vegetables like broccoli and bell peppers. Quick to prepare, it's a fulfilling meal rich in protein, vitamins, and minerals. Enjoy a customizable dining experience by trying different toppings and proteins, making it perfect for any occasion.
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Ingredients
  

For the Teriyaki Chicken:

1 pound boneless, skinless chicken thighs (or breasts)

1/4 cup low-sodium soy sauce

2 tablespoons mirin (Japanese sweet rice wine)

2 tablespoons honey or maple syrup

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon sesame oil

1 teaspoon cornstarch (optional, for thickening)

For the Steamed Veggies:

1 cup broccoli florets

1 cup bell pepper, sliced (use a mix of colors for visual appeal)

1 cup snap peas

1 cup carrots, sliced thinly

1 tablespoon olive oil

Salt and pepper to taste

For Serving:

2 cups cooked jasmine or brown rice

Sesame seeds (for garnish)

Chopped green onions (for garnish)

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Instructions
 

Prepare the Teriyaki Marinade: In a mixing bowl, combine the soy sauce, mirin, honey (or maple syrup), grated ginger, minced garlic, and sesame oil. If you like a thicker sauce, dissolve the cornstarch in a tablespoon of water first, then add it to the marinade and mix well.

    Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes; for more intense flavor, marinate up to 2 hours.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade (set aside the marinade for later use). Grill or cook the chicken for approximately 5-7 minutes on each side, or until fully cooked through (internal temperature should reach 165°F). Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing into strips.

        Make the Sauce: In the same pan where you cooked the chicken, pour in the reserved marinade. Bring it to a gentle simmer over medium heat and let it cook for about 3-4 minutes, stirring frequently until the sauce thickens slightly. Keep an eye on it to prevent burning!

          Steam the Veggies: Place a steamer basket over a pot of boiling water. Add the broccoli florets, sliced bell peppers, snap peas, and thinly sliced carrots. Cover the pot and steam the vegetables for 5-7 minutes. They should be tender yet maintain some crispness. Once cooked, drizzle with olive oil and season with salt and pepper.

            Assemble the Bowls: Begin by layering cooked rice in each bowl as the base. Next, top with slices of teriyaki chicken and a generous serving of the steamed vegetables. Drizzle a little of the thickened teriyaki sauce over the entire bowl for extra flavor.

              Garnish: Finish your dishes by sprinkling sesame seeds and chopped green onions on top for a delightful and fresh touch.

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