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To appreciate the Teriyaki Chicken Rice Bowl fully, it is essential to understand the origins of teriyaki sauce itself. Teriyaki, which translates to "to grill" or "to broil," is a cooking technique that has been a part of Japanese cuisine for centuries. The sauce is characterized by its glossy sheen, which comes from the combination of soy sauce, mirin (a sweet rice wine), and sugar. Over time, variations of teriyaki sauce have emerged, incorporating ingredients like sake, ginger, and garlic to enhance the depth of flavor.

Teriyaki Chicken Rice Bowl

Indulge in a delicious Teriyaki Chicken Rice Bowl that combines tender chicken, fluffy jasmine rice, and vibrant steamed veggies. This quick and easy recipe features a homemade teriyaki sauce made with soy sauce, honey, garlic, and ginger for an irresistible flavor. Perfect for weeknight dinners, it’s ready in just 30 minutes! Top it off with green onions and sesame seeds for a delightful crunch. Enjoy a taste of Japan in your own kitchen!
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Ingredients
  

2 boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

1 cup jasmine rice (or brown rice for a healthier option)

1/2 cup low-sodium soy sauce

1/4 cup honey or maple syrup

1 tablespoon rice vinegar

2 teaspoons sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch

2 tablespoons water

1 tablespoon vegetable oil

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Steamed vegetables (like broccoli, carrots, or edamame) for serving

Instructions

Cook the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. Cook according to package instructions; typically, this means combining 1 cup of rice with 1.5 cups of water in a pot. Bring it to a boil, then cover and simmer on low for about 15 minutes or until all the water is absorbed and the rice is fluffy.

    Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. In another small bowl, mix the cornstarch with the water to create a slurry, then add it to the sauce mixture. Set aside.

      Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sauté for about 5-7 minutes, or until the chicken is cooked through and golden brown.

        Add the Sauce: Pour the teriyaki sauce over the cooked chicken in the skillet. Stir well to ensure all the chicken is coated in the sauce. Bring the mixture to a simmer and let it cook for about 2-3 minutes until the sauce thickens slightly.

          Assemble the Bowl: To serve, place a generous scoop of cooked rice in each bowl. Top with the teriyaki chicken and sauce, and add a side of your favorite steamed vegetables.

            Garnish: Finish with a sprinkle of chopped green onions and sesame seeds for an added crunch and flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-3