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- 1 lb boneless, skinless chicken thighs - ¼ cup soy sauce - ¼ cup honey - Additional vegetables (broccoli, bell pepper, carrot) The main ingredients form the backbone of your teriyaki chicken bowls. The chicken thighs bring rich flavor and tenderness. Soy sauce adds that salty umami kick, while honey gives a perfect touch of sweetness. Fresh vegetables like broccoli, bell peppers, and carrots not only enhance the color but also boost nutrition. - 2 cups cooked jasmine rice - Garnishes (green onions, sesame seeds) For serving, cooked jasmine rice provides a fluffy base. It soaks up the savory teriyaki sauce well. Garnishes like sliced green onions and sesame seeds add both crunch and a pop of color. These optional ingredients elevate your dish from good to great. - Swap chicken for tofu or shrimp - Use brown rice instead of jasmine rice If you want to mix things up, you can swap chicken for tofu or shrimp. Tofu works well for a vegetarian twist, while shrimp cooks quickly and adds a seafood flavor. You can also use brown rice instead of jasmine rice for a nuttier taste and extra fiber. This flexibility lets you customize your bowls according to your taste or dietary needs. For the full recipe, check out the Marvelous Teriyaki Chicken Bowls. Start by whisking together the marinade ingredients in a medium bowl. You will need soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. This mix creates a sweet and savory sauce. Once mixed, add the bite-sized chicken pieces. Let the chicken marinate for at least 15 minutes. This helps the flavors soak in well. Next, heat a large skillet over medium heat. Add the marinated chicken to the skillet, but don’t forget to save some marinade for later. Cook the chicken until it turns golden brown and is cooked through, which should take about 7 to 10 minutes. Make sure the chicken is fully done to keep it safe to eat. After the chicken is cooked, it’s time to add the vegetables. Toss in broccoli florets, sliced bell peppers, and julienned carrots into the same skillet. Stir-fry the vegetables for about 5 minutes. You want them to be tender yet still crisp. This keeps the meal fresh and colorful. Now, return the cooked chicken to the skillet with the vegetables. Pour in the reserved marinade, allowing it to coat everything well. Cook for an additional 2 to 3 minutes. This will help thicken the sauce and give it a nice glaze. Finally, divide the cooked jasmine rice into bowls. Top each bowl with the teriyaki chicken and vegetable stir-fry. For an extra touch, sprinkle some sliced green onions and sesame seeds on top. This adds both flavor and a nice crunch. You can find the Full Recipe in the article for more details. - Avoid overcooking chicken for tenderness. Cook it until golden brown. - Use high heat for quicker vegetable cooking. This keeps them crisp and bright. - Add crushed red pepper for heat. This gives a nice kick to your dish. - Include sesame oil for a nutty flavor. Just a little adds depth to the sauce. - Pair with a side salad. A fresh salad complements the rich flavors. - Serve with extra soy sauce on the side. It lets everyone adjust the flavor to their liking. These tips can make your teriyaki chicken bowls even better. Check out the Full Recipe for more details. {{image_2}} You can adapt this recipe to fit your needs. For a gluten-free option, swap soy sauce with tamari. Tamari has a similar taste but is made without wheat. If you prefer a vegan dish, use plant-based protein like tofu or tempeh. This swap keeps the dish tasty and filling. Want to change up the flavor? Use teriyaki sauce instead of the marinade. This gives a sweet and tangy kick to the chicken. You can also add pineapple chunks for a fun, sweet twist. The pineapple pairs well with the savory chicken and adds a pop of color. Feel free to mix things up with your ingredients. Instead of jasmine rice, you can use quinoa. Quinoa is a healthy alternative packed with protein. Also, use seasonal vegetables based on what you have. Bell peppers, snap peas, or zucchini all work great. These swaps keep the dish fresh and exciting. For the Full Recipe, check out the details above. To keep your teriyaki chicken bowls fresh, store them in the fridge. Place the leftover bowls in airtight containers. This helps maintain flavor and texture. Use glass or BPA-free plastic containers for best results. You can enjoy your leftovers for up to four days. When it's time to eat again, you want the best flavor. The microwave works well, but be careful not to overcook. Heat in short bursts, stirring in between. For stovetop reheating, use medium heat and add a splash of water or broth. This keeps the chicken moist. Stir until heated through, about 5-7 minutes. Yes, you can freeze teriyaki chicken bowls! To freeze, first let them cool completely. Then, place them in freezer-safe bags or containers. Remove as much air as possible. They can last for about three months in the freezer. When you're ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for best taste. Enjoy your delicious meal anytime! For the full recipe, check out the Marvelous Teriyaki Chicken Bowls 🥢. You can keep leftover teriyaki chicken bowls in the fridge for about three to four days. Make sure to store them in an airtight container. This keeps the flavors fresh and safe to eat. Always check for any signs of spoilage before consuming leftovers. Yes, you can use frozen chicken! Just remember to thaw it first for even cooking. You can microwave it or leave it in the fridge overnight. If cooking from frozen, make sure the chicken reaches 165°F (75°C) to ensure it’s safe to eat. You can serve teriyaki chicken bowls with many sides. Here are some great options: - Steamed edamame - Crisp cucumber salad - Roasted sweet potatoes - Quick pickled vegetables These sides add color, crunch, and balance to your meal. To add some heat, try these tips: - Add crushed red pepper flakes to the marinade. - Slice fresh jalapeños and sprinkle them on top. - Use spicy sesame oil instead of regular sesame oil. These options boost flavor without hiding the teriyaki taste. Yes! Teriyaki chicken bowls are perfect for meal prep. You can make a big batch and store it in separate containers. This way, you have quick, healthy meals ready for the week. Just reheat them in the microwave or on the stove when you’re ready to eat. For full details, check out the Full Recipe. This blog post covered how to make a delicious teriyaki chicken bowl. You learned about key ingredients and easy steps for cooking. We discussed tips for better flavor and serving ideas. Variations let you adjust this dish to fit your needs. In conclusion, you can enjoy making and sharing this meal. It’s simple, tasty, and flexible. Time spent in the kitchen helps you create something special. So, gather your ingredients and have fun with this recipe!

Easy Teriyaki Chicken Bowls

Indulge in the deliciousness of Marvelous Teriyaki Chicken Bowls that are perfect for a quick and satisfying meal! This recipe features tender chicken marinated in a sweet soy sauce blend, stir-fried with vibrant vegetables and served over fluffy jasmine rice. It's easy to make and packed with flavor!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

¼ cup soy sauce

¼ cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 cups cooked jasmine rice

1 cup broccoli florets

1 cup bell pepper, sliced (any color)

1 carrot, julienned

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken pieces and let them marinate for at least 15 minutes.

    Cook the Chicken: Heat a large skillet or wok over medium heat. Add the marinated chicken (reserve the marinade) and cook until browned and cooked through, about 7-10 minutes. Remove the chicken and set aside.

      Stir-Fry the Vegetables: In the same skillet, add the broccoli, bell pepper, and carrot. Stir-fry for about 5 minutes until they are tender yet crisp.

        Combine: Return the cooked chicken to the skillet with vegetables. Pour in the reserved marinade and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

          Serve: Divide the cooked jasmine rice among four bowls. Top each bowl with the teriyaki chicken and vegetable stir-fry.

            Garnish: Sprinkle sliced green onions and sesame seeds on top for added flavor and crunch.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4