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Every great dish begins with quality ingredients, and the Teriyaki Chicken Rice Bowl is no exception. Let's take a closer look at the components that come together to create this culinary delight.

Teriyaki Chicken Rice Bowl

Savor the flavors of this easy Teriyaki Chicken Rice Bowl! Perfect for busy evenings, this dish features tender marinated chicken thighs cooked to perfection and served over fluffy jasmine rice with steamed broccoli and carrots. Drizzle with a homemade teriyaki sauce that’s both sweet and savory. Garnished with green onions and sesame seeds, this meal is not only delicious but also vibrant and nutritious. Perfect for meal prep, enjoy a taste of Japan at home!
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Ingredients
  

2 boneless, skinless chicken thighs

1/4 cup soy sauce

2 tablespoons mirin (Japanese sweet rice wine)

1 tablespoon honey or brown sugar

1 tablespoon rice vinegar

1 clove garlic, minced

1 teaspoon fresh ginger, minced

1 tablespoon cornstarch (optional, for thickening)

1 tablespoon sesame oil

2 cups cooked jasmine rice (or rice of choice)

1 cup steamed broccoli florets

1/2 cup shredded carrots

2 green onions, sliced

Sesame seeds (for garnish)

Optional: red pepper flakes (for heat)

Instructions
 

Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, mirin, honey, rice vinegar, garlic, and ginger. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of cold water and add to the sauce mixture.

    Marinate the Chicken: Place the chicken thighs in a resealable bag or shallow dish and pour half of the teriyaki sauce over them. Marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).

      Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook in the skillet for 5-7 minutes on each side, or until fully cooked and browned. You can brush the remaining marinade over the chicken while cooking for extra flavor.

        Prepare Rice and Vegetables: While the chicken is cooking, prepare jasmine rice according to package instructions. In the last 5 minutes of cooking, add the broccoli florets and shredded carrots to steam them.

          Slice the Chicken: Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

            Assemble the Bowls: In serving bowls, start with a base of jasmine rice, then layer on the steamed vegetables. Top with the sliced teriyaki chicken and drizzle with extra teriyaki sauce as desired.

              Garnish and Serve: Finish with a sprinkle of sesame seeds, sliced green onions, and optional red pepper flakes for some heat. Serve immediately and enjoy!

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 2-3

                  Enjoy your delicious and wholesome Teriyaki Chicken Rice Bowl! 🍚🍗