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The Teriyaki Chicken Rice Bowl is a beloved dish that has captured the hearts and taste buds of many food enthusiasts around the world. This delightful meal features tender, marinated chicken glazed in a sweet and savory teriyaki sauce, served over a fluffy bed of jasmine rice, and accompanied by colorful vegetables. It beautifully blends flavors and textures, making it a perfect choice for both family dinners and meal prep.

Teriyaki Chicken Rice Bowl

Discover the perfect weeknight dinner with this delicious Teriyaki Chicken Rice Bowl! Marinated chicken thighs are seared to perfection and served over fluffy jasmine rice, complemented by vibrant stir-fried broccoli and carrots. Drizzled with a thick, savory teriyaki sauce, this easy recipe not only pleases the palate but is also quick to whip up. Perfect for meal prep or a family dinner, it's garnished with green onions and sesame seeds for that extra touch. Enjoy a taste of Japan at home!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

1/4 cup soy sauce

1/4 cup mirin (sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1/4 teaspoon black pepper

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1 cup broccoli florets

1 carrot, julienned

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, and black pepper. Add the chicken thighs and let marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions (typically, using a ratio of 1 cup rice to 1.5 cups water). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

      Sear the Chicken: In a large skillet over medium-high heat, remove the chicken from the marinade (reserve the marinade for later) and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.

        Make the Sauce: In the same skillet, add the reserved marinade along with the cornstarch slurry. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes.

          Stir-Fry the Vegetables: Add the broccoli florets and julienned carrots to the skillet. Stir-fry for another 3-4 minutes or until the vegetables are tender-crisp.

            Assemble the Bowl: Divide the cooked rice into bowls. Top with sliced teriyaki chicken and the stir-fried vegetables. Drizzle with the thickened sauce.

              Garnish and Serve: Sprinkle with sliced green onions and sesame seeds for extra flavor and crunch. Enjoy your homemade Teriyaki Chicken Rice Bowl!

                Prep Time: 10 mins | Total Time: 60 mins | Servings: 4