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Teriyaki chicken is a beloved dish that has captured the hearts and taste buds of food lovers worldwide. Originating from Japan, this savory-sweet dish features tender chicken glazed with a rich teriyaki sauce, making it a versatile option for various meals. Whether served as part of a traditional Japanese meal or as a quick weeknight dinner, teriyaki chicken can be enjoyed in multiple ways, contributing to its widespread popularity.

Teriyaki Chicken Rice Bowl

Savor the flavors of this delicious Teriyaki Chicken Rice Bowl! Packed with tender chicken thighs, fluffy jasmine rice, and vibrant steamed broccoli, this dish is a perfect blend of sweet and savory. The homemade teriyaki sauce is easy to whip up and can be thickened for that perfect glaze. Top it with green onions and sesame seeds for an extra crunch. Perfect for a quick dinner, this bowl will become a family favorite! Enjoy!
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Ingredients
  

2 boneless, skinless chicken thighs (about 1 lb)

1 cup jasmine rice

2 cups water or chicken broth

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

2 teaspoons freshly grated ginger

2 cloves garlic, minced

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken sauce)

2 green onions, chopped

1 cup steamed broccoli or your favorite vegetables

Sesame seeds for garnish

Optional: pickled ginger for serving

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 2 cups of water or chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, until all liquid is absorbed. Fluff with a fork and set aside.

    Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Pour half of this mixture into a separate bowl and set aside for later.

      Cook the Chicken: In a large skillet or frying pan over medium-high heat, add a tablespoon of oil. Once hot, add the chicken thighs. Cook for about 5-7 minutes on each side until browned and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

        Thicken the Sauce: In the same skillet, pour the teriyaki mixture that you set aside (the half not used for marinating). Bring to a simmer and add the cornstarch slurry, stirring constantly until the sauce thickens slightly. This should take about 2-3 minutes.

          Combine Chicken and Sauce: Return the sliced chicken to the skillet, tossing to coat it in the thickened teriyaki sauce. Heat together for another minute until well combined.

            Assemble the Bowls: In serving bowls, spoon some jasmine rice as the base, then top with the teriyaki chicken and drizzle extra sauce as desired. Add steamed broccoli and sprinkle with chopped green onions and sesame seeds for garnish.

              Serve: Optionally, add some pickled ginger on the side for an extra pop of flavor. Enjoy your delicious Teriyaki Chicken Rice Bowl!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2-3