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- 2 boneless, skinless chicken breasts, sliced into thin strips - 1 cup jasmine rice - 1 cup chicken broth - 1 cup broccoli florets - 1/2 bell pepper, thinly sliced - 1 carrot, cut into matchstick pieces (julienned) - 2 green onions, sliced - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar - 2 teaspoons freshly grated ginger - 2 cloves garlic, minced - 1 tablespoon sesame oil The basic ingredients for Teriyaki Chicken Rice Bowls are simple and fresh. You start with chicken and rice, two staples that everyone loves. The chicken gives you protein, while jasmine rice adds a lovely base. Next, you need vegetables. Broccoli, bell pepper, and carrot bring color and crunch. They also add nutrients and flavor. For the teriyaki sauce, you'll mix soy sauce, honey, and rice vinegar. This sauce is sweet and salty. It perfectly coats the chicken and veggies. Don't forget the extra flavor! Ginger and garlic add warmth and depth. A bit of sesame oil gives a nice nutty touch. Together, these ingredients create a dish that is both tasty and satisfying. {{ingredient_image_2}} - Rinsing the Rice: Start by rinsing 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This step helps remove excess starch. - Cooking with Chicken Broth: In a medium saucepan, combine the rinsed rice and 1 cup of chicken broth. Bring it to a boil over high heat. Once boiling, lower the heat. Cover the pot and let it simmer for about 15 minutes. After the liquid absorbs, remove it from heat. Let it sit covered for another 5 minutes. Fluff the rice with a fork before serving. - Whisking Ingredients: In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup honey, 1 tablespoon rice vinegar, 2 teaspoons grated ginger, 2 minced garlic cloves, and 1 tablespoon sesame oil. Mix well until combined. - Setting Aside: Once mixed, set aside the teriyaki sauce for later use. - Heating the Skillet: Heat a large skillet over medium heat and drizzle a bit of sesame oil. Make sure the oil is hot before adding chicken. - Cooking Time and Seasoning: Add 2 sliced chicken breasts to the skillet. Season with salt and pepper to taste. Cook for about 5-7 minutes, stirring often. The chicken should turn golden brown and be fully cooked. - Types of Vegetables: After cooking the chicken, toss in 1 cup broccoli florets, 1/2 thinly sliced bell pepper, and 1 julienned carrot. - Cooking and Stir-Frying: Stir-fry the vegetables with the chicken for another 3-4 minutes. Cook until the veggies are tender but still crisp. - Pouring the Sauce: Pour the teriyaki sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly. - Cooking Together: Allow the mixture to cook for an additional 2-3 minutes. This helps the flavors meld together nicely. - Portioning the Rice: Divide the fluffy jasmine rice evenly among four serving bowls. - Topping with Chicken and Vegetables: Generously top each bowl with the teriyaki chicken and vegetable mixture. - Green Onions: For extra flavor and color, sprinkle sliced green onions on top of each bowl. - Sesame Seeds: Finish by adding a sprinkle of sesame seeds for added crunch and a nice look. - Ensuring Chicken is Fully Cooked Cook the chicken until there is no pink inside. Use a meat thermometer for safety. The internal temperature should reach 165°F. This step is key for a safe and tasty meal. - Achieving Perfect Rice Texture Rinse the jasmine rice until the water runs clear. This removes excess starch and keeps your rice fluffy. Cook it in chicken broth for added flavor. Let it sit covered after cooking to ensure it steams properly. - Opting for Fresh Ingredients Use fresh ginger and garlic for the best taste. Fresh vegetables also add more flavor and crunch. Always pick the ripest bell peppers and carrots for a vibrant dish. - Adjusting Sauce Sweetness and Saltiness Taste the teriyaki sauce before using it. If it's too sweet, add a splash of soy sauce. If it’s too salty, balance it with a bit of honey. Customizing the sauce makes your dish uniquely yours. - Serving Methods Serve each bowl with chopsticks for fun, or use a fork for ease. You can also place a lime wedge on the side for extra zest. This adds a nice touch and enhances flavors. - Using Colorful Garnishes Top your rice bowls with sliced green onions and sesame seeds. This adds color and a nice crunch. You can also add shredded carrots or a sprinkle of chili flakes for a pop of color and heat. Pro Tips Marinate the Chicken: For even more flavor, marinate the sliced chicken in the teriyaki sauce for at least 30 minutes before cooking. This helps enhance the taste and tenderness of the meat. Veggie Variations: Feel free to mix in other vegetables such as snap peas, zucchini, or mushrooms. This not only adds color but also boosts the nutritional value of your rice bowls. Rice Substitutes: If you prefer a healthier option, substitute jasmine rice with cauliflower rice or quinoa. Both alternatives provide a great base for this dish while reducing carbs. Serving Suggestions: Serve your teriyaki chicken rice bowls with lime wedges and a side of pickled ginger for added zest and to elevate the overall dining experience. {{image_4}} - Substituting Chicken You can replace chicken with tofu or tempeh. Both options soak up flavor well. Press the tofu to remove extra water. Cut it into cubes for easy cooking. - Alternative Sauces Instead of teriyaki, try a sweet soy glaze or a peanut sauce. These options offer great taste and keep the dish exciting. - Spicy Teriyaki Sauce Want a kick? Add sriracha or red pepper flakes to the teriyaki sauce. This gives it heat and depth. Adjust the amount based on your spice level. - Garlic and Ginger Variations You can boost the garlic and ginger for more flavor. Try adding extra minced garlic or fresh ginger. This will enhance the sauce's aroma and taste. - Using Brown Rice Brown rice is a healthy swap for jasmine rice. It adds fiber and a nutty taste. Just remember it takes longer to cook. - Quinoa or Cauliflower Rice Quinoa is a protein-packed option. Cauliflower rice is low-carb and light. Both will change the dish but keep it delicious. Enjoy experimenting! After your meal, let the teriyaki chicken cool. Place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. Use clear containers to see what's inside. Glass containers work well too. You can reheat teriyaki chicken in several ways. A microwave is quick and easy. Heat on medium power for 1-2 minutes. Make sure to stir halfway through. You can also use a skillet. Just add a splash of water to keep it moist. Heat over low until warm. Do not overcook the chicken, or it can dry out. Yes, you can freeze teriyaki chicken. Place it in a freezer-safe container. It can last up to three months in the freezer. For the best taste, freeze it without the rice. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned before. Enjoy your meal without losing flavor! Teriyaki chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. I suggest labeling the container with the date you made it. This way, you can track how long it’s been stored. Yes, you can make Teriyaki Chicken Rice Bowls ahead of time. This dish is great for meal prep. Cook the chicken, rice, and veggies separately. Then, store them in the fridge in separate containers. When you’re ready to eat, just heat them up and combine. This saves time during busy days. You can use several grains instead of jasmine rice. Here are some options: - Brown rice - Quinoa - Cauliflower rice These grains have different flavors and textures. They can give your dish a new twist while still being tasty. Choose what you like best! Most teriyaki sauces are not gluten-free. They often contain soy sauce, which has wheat. If you need a gluten-free option, look for gluten-free soy sauce. You can also make your own teriyaki sauce at home! Just use gluten-free soy sauce and be careful with other ingredients. This way, you can enjoy teriyaki chicken without worry. This blog post guided you through making Teriyaki Chicken Rice Bowls. We explored key ingredients, from chicken and rice to tasty sauces. You learned step-by-step cooking instructions, along with helpful tips and storage ideas. Creating this dish is easy and fun. Plus, you can customize it to fit your tastes. Enjoy making your Teriyaki bowl with fresh ingredients and perfect flavors. Happy cooking!

Teriyaki Chicken Rice Bowls

Discover this easy teriyaki chicken recipe that makes a delicious chicken rice bowl in just 40 minutes! Using jasmine rice, tender chicken, and vibrant veggies, these teriyaki chicken rice bowls are packed with flavor and healthy dinner ideas. Perfect for a quick weeknight meal, it's a crowd-pleaser! Save this simple yet satisfying meal for your next family dinner. #teriyakichickenrecipe #chickenricebowl #healthydinnerideas #jasminericerecipe
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

1 cup jasmine rice

1 cup chicken broth

1/4 cup low-sodium soy sauce

1/4 cup honey

1 tablespoon rice vinegar

2 teaspoons freshly grated ginger

2 cloves garlic, minced

1 tablespoon sesame oil

1 cup broccoli florets

1/2 bell pepper, thinly sliced

1 carrot, cut into matchstick pieces (julienned)

2 green onions, sliced

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Cook the Rice: Start by rinsing the jasmine rice under cold running water until the water is clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for approximately 15 minutes, or until all the liquid has been absorbed. Once done, remove it from the heat and let it sit covered for an additional 5 minutes. Finally, fluff the rice with a fork before serving.

    Prepare the Teriyaki Sauce: In a small mixing bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined. Set your teriyaki sauce aside for later use.

      Cook the Chicken: In a large skillet over medium heat, drizzle a little sesame oil. Once the oil is hot, add the sliced chicken to the pan. Season with salt and pepper to your liking. Cook for about 5-7 minutes, stirring occasionally, until the chicken turns golden brown and is cooked through with no pink remaining.

        Add Vegetables: After the chicken has cooked, toss in the broccoli florets, thinly sliced bell pepper, and julienned carrot. Stir-fry the vegetables with the chicken for another 3-4 minutes, allowing them to cook until they are tender yet still retain a crisp texture.

          Combine with Sauce: Pour the prepared teriyaki sauce over the chicken and vegetables in the skillet. Stir well to ensure that everything is evenly coated with the sauce. Let it cook together for an additional 2-3 minutes to heat through, allowing flavors to meld.

            Assemble the Bowls: Divide the fluffy jasmine rice evenly among serving bowls. Generously top each bowl with the flavorful teriyaki chicken and vegetable mixture.

              Garnish: To finish off each bowl, garnish with sliced green onions and a sprinkle of sesame seeds for an added crunch and presentation.

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

                  - Presentation Tips: Serve the bowls with chopsticks or a fork, and consider adding a lime wedge on the side for a zesty kick!