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The Teriyaki Chicken Rice Bowl is a culinary masterpiece that beautifully marries the savory and sweet elements of Japanese cuisine with the wholesome comfort of a rice dish. Originating from Japan, teriyaki refers both to a cooking technique and a sauce that has become popular worldwide. The cooking method involves grilling or broiling food that has been glazed with a sweet soy-based sauce, creating a tantalizingly rich flavor profile. In recent years, teriyaki chicken rice bowls have gained immense popularity in modern cuisine, appealing to both health-conscious eaters and those seeking a fast yet delicious meal.

Teriyaki Chicken Rice Bowl

Embark on a flavorful journey with this delicious Teriyaki Chicken Rice Bowl! Perfect for busy weeknights, this dish combines juicy, marinated chicken with nourishing veggies and fragrant jasmine rice, all glazed in a savory-sweet teriyaki sauce. Easy to prepare and custom-made to suit your taste, this bowl is a versatile meal that everyone will love. Try it out and make dinner a memorable experience! #TeriyakiChicken #RiceBowl #HealthyEating #JapaneseCuisine #MealPrep #QuickDinner
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

3/4 cup soy sauce

1/4 cup sake (or dry white wine)

2 tbsp honey

1 tbsp rice vinegar

2 cloves garlic, minced

1-inch piece of fresh ginger, grated

2 tbsp sesame oil

2 cups cooked jasmine rice

1 cup steamed broccoli florets

1/2 cup sliced carrots

1/4 cup sliced green onions

1 tbsp sesame seeds (for garnish)

Optional: pickled ginger for serving

Instructions
 

Marinate the Chicken: In a medium bowl, combine soy sauce, sake, honey, rice vinegar, minced garlic, and grated ginger. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

    Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C).

      Make the Sauce: While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce heat and simmer for about 5 minutes, allowing it to thicken slightly.

        Combine Chicken and Sauce: Once the chicken is done, slice it into bite-sized pieces and return it to the skillet. Pour the thickened teriyaki sauce over the chicken and stir to coat well.

          Assemble the Rice Bowl: In serving bowls, place a generous scoop of cooked jasmine rice. Top with the teriyaki chicken and spoon over additional sauce as desired. Garnish with steamed broccoli, sliced carrots, green onions, and sprinkle with sesame seeds.

            Serve: Enjoy your Teriyaki Chicken Rice Bowl hot, with optional pickled ginger on the side for an extra zing!

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