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When it comes to satisfying meals that encompass a delightful blend of flavors and textures, few dishes can rival the savory teriyaki chicken bowl. This culinary masterpiece combines tender chicken, vibrant vegetables, and fluffy rice, creating a balanced plate that not only pleases the palate but also nourishes the body. The appeal of teriyaki chicken bowls lies in their versatility; they can be customized according to personal tastes and dietary needs, making them a favorite among families and food enthusiasts alike.

Teriyaki Chicken Bowls

Discover the delightful world of savory teriyaki chicken bowls, where tender chicken, vibrant veggies, and fluffy rice come together for a flavorful fusion experience. This dish is easy to customize to suit your tastes and nutritional needs, making it a family favorite. With the sweet, salty, and umami kick of homemade teriyaki sauce, each bite is both nourishing and satisfying. Perfect for any occasion, these bowls offer a fun and delicious way to enjoy a balanced meal.
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

2 tablespoons vegetable oil

1 tablespoon sesame seeds (for garnish)

3 green onions, sliced (for garnish)

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine chicken thighs with half of the teriyaki sauce. Cover and marinate in the refrigerator for at least 30 minutes (or overnight for more flavor).

    Prepare Vegetables: While the chicken marinates, wash and cut the broccoli, bell pepper, and carrot. Set aside.

      Cook the Chicken: In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once hot, remove the chicken from the marinade, allowing excess sauce to drip off. Add the chicken to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).

        Add Flavor: Add minced ginger and garlic to the skillet during the last 2 minutes of cooking, stirring frequently until fragrant. Pour in the remaining teriyaki sauce, tossing to coat the chicken evenly.

          Sauté the Vegetables: In a separate pan, heat the remaining tablespoon of vegetable oil over medium heat. Add the broccoli, bell pepper, and carrot. Sauté for about 5-7 minutes or until vegetables are tender-crisp. Season lightly with salt and pepper.

            Assemble the Bowls: To serve, place a scoop of jasmine rice in a bowl. Top with sliced teriyaki chicken, sautéed vegetables, and drizzle with any remaining teriyaki sauce from the skillet.

              Garnish: Finish with a sprinkle of sesame seeds and sliced green onions for an extra burst of flavor and color.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4