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- 1 lb boneless, skinless chicken thighs - 1 cup cooked jasmine rice - 1 bell pepper (red or yellow) - 1 cup broccoli florets - 1 medium carrot - 3 green onions - 1 tablespoon sesame oil - 2 tablespoons low-sodium soy sauce - 3 tablespoons teriyaki sauce - 1 tablespoon fresh ginger - 2 cloves garlic - Sesame seeds The ingredients for teriyaki chicken bowls are simple yet flavorful. I choose boneless, skinless chicken thighs because they stay juicy and tender. You can use jasmine rice for a fragrant base that pairs well with the dish. For veggies, I love using bell peppers, broccoli, and carrots. They add color and crunch. Fresh green onions and sesame seeds make the dish look great and add extra taste. - Calories per serving: About 400 calories - Carbohydrates: 45g - Protein: 27g - Fat: 12g These bowls are packed with nutrients. The chicken provides protein, while the veggies offer vitamins and fiber. Eating colorful vegetables boosts your health and keeps meals exciting. For a balanced meal, this dish covers protein, carbs, and healthy fats. You can enjoy teriyaki chicken bowls guilt-free. If you'd like to dive deeper into the preparation, check out the Full Recipe for all the details. To start, you need to marinate the chicken. In a bowl, combine chopped chicken thighs, minced ginger, minced garlic, soy sauce, and teriyaki sauce. Mix it well so the chicken is coated. Let it marinate for at least 15 minutes. This time allows the flavors to blend and enrich the chicken. Next, heat sesame oil in a large skillet over medium heat. Once hot, add the marinated chicken along with all the marinade. Cook the chicken for about 7-10 minutes. Stir occasionally to ensure even cooking. Check for doneness by making sure the chicken reaches 165°F or 74°C internally. After the chicken is cooked, it’s time for the vegetables. Add sliced bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry them for about 5 minutes. You want the vegetables to be bright and tender, but still crisp. This keeps them full of flavor and nutrients. Now, it’s time to put everything together. Start by dividing the warm jasmine rice into four bowls. Spread the rice to create a nice base. Then, top each bowl with the teriyaki chicken and vegetable stir-fry. This layering makes each bowl look inviting and tasty. For the finishing touch, sprinkle chopped green onions and sesame seeds on top of the bowls. This adds flavor and makes the dish more appealing. You can also drizzle extra teriyaki sauce if you like. Enjoy your beautiful teriyaki chicken bowls! For the best results, use a non-stick skillet or wok. This makes cooking easy and helps avoid sticking. To avoid overcooking the chicken, cook it until it turns golden brown. Use a meat thermometer to check that the inside reaches 165°F. This way, your chicken stays juicy and tender. Want more flavor? Try adding a pinch of red pepper flakes for some heat. You can also mix in a little honey for a sweet touch. If you like it spicy, try sriracha or chili garlic sauce. These will elevate your teriyaki bowl. Make your bowls pop with color! Use vibrant bowls and arrange the rice, chicken, and veggies neatly. Add lime wedges on the side for a fresh kick. You can also serve with green tea or sparkling water, which pairs well with this dish. For a final touch, sprinkle extra sesame seeds on top for that gourmet finish. For the full recipe, check out the Full Recipe section. {{image_4}} If you want a vegetarian or vegan teriyaki bowl, there are great substitutes for chicken. You can use tofu, tempeh, or even seitan. These options absorb flavor well and cook nicely. For sauces, swap teriyaki sauce with a mix of soy sauce, maple syrup, and rice vinegar. This blend gives a sweet and savory taste, just like traditional teriyaki. For those needing gluten-free options, look for gluten-free soy sauce. Brands like Tamari work well and still keep the umami flavor. You can also replace regular rice with quinoa or cauliflower rice. These choices are tasty and fit well in the bowl. Teriyaki bowls have many styles worldwide. In Japan, you might find them topped with grilled veggies and served over sushi rice. In Hawaii, people add pineapple for a sweet twist. You can also explore Korean flavors by adding kimchi. Each style adds a unique touch, so feel free to experiment! If you want the full recipe, check out the Teriyaki Chicken Bowls section above. To keep your teriyaki chicken bowls fresh, use airtight containers. Glass containers work great for this purpose. Aim to store your leftovers within two hours of cooking. This will help keep the chicken safe to eat. The dish lasts for about three to four days in the fridge. If you want to freeze your teriyaki chicken bowls, first let them cool completely. Use freezer-safe bags or containers for storage. Make sure to remove as much air as possible. You can freeze the bowls for up to three months. To reheat, thaw in the fridge overnight. Then, heat gently on the stove or in the microwave. Stir well to ensure even heating. Meal prep can save you time during busy weeks. Chop your vegetables and chicken ahead of time. Store them in separate containers. You can also cook the rice in advance and keep it in the fridge. When ready to eat, assemble your bowls quickly. Just combine the rice, chicken, and veggies for a delicious meal in minutes. To make teriyaki chicken, you need a few basic ingredients. You will need chicken thighs, soy sauce, and teriyaki sauce. Here’s how to make it: - Combine chicken with minced ginger, garlic, soy sauce, and teriyaki sauce. - Let it marinate for at least 15 minutes. - Cook the chicken in sesame oil until browned. This simple method brings out the rich flavors of the chicken. You can pair teriyaki chicken bowls with different side dishes. Here are some tasty options: - Steamed edamame for added protein. - Cucumber salad for a refreshing crunch. - Miso soup for a warm, savory touch. These sides balance the flavors and add variety to your meal. Yes, teriyaki chicken bowls can be made ahead of time. Here are some tips for prepping in advance: - Cook the chicken and vegetables, then store them in the fridge. - Prepare the rice separately to keep it fresh. - Assemble the bowls right before serving to maintain texture. This makes meal time quick and easy. The best rice for teriyaki chicken bowls is jasmine rice. It has a fragrant flavor and fluffy texture. Here are some rice options to consider: - Jasmine rice: Soft and aromatic, perfect for soaking up sauce. - Brown rice: A healthier option, with more fiber and nutrients. - Sushi rice: Sticky and holds together well, great for bowls. Each rice type brings a unique taste to the dish. Teriyaki chicken is not very spicy. It has a sweet and savory flavor profile. If you want to adjust the spice level, you can: - Add red pepper flakes for heat. - Use spicy teriyaki sauce if you like it hot. - Serve with sliced jalapeños for an extra kick. This way, you can customize your meal to fit your taste. In this post, we explored making delicious teriyaki chicken bowls with easy steps. We covered key ingredients, cooking tips, and meal prep ideas. This dish is healthy and tasty, packed with veggies and protein. You can customize it to suit your diet, whether vegetarian, gluten-free, or different flavors. Storing leftovers is easy for quick meals next time. Enjoy this dish and get creative with your variations!

Teriyaki Chicken Bowls

Discover how to make delicious Teriyaki Chicken Bowls that are easy to whip up and packed with flavor! This recipe features tender chicken thighs marinated in a savory blend of ginger and garlic, paired with crisp veggies and fluffy jasmine rice. Perfect for a quick dinner, these bowls look as good as they taste. Click through to grab the full recipe and impress your family tonight with this delightful meal!
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Ingredients
  

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

1 cup cooked jasmine rice, fluffy and warm

1 bell pepper (red or yellow), thinly sliced

1 cup broccoli florets, fresh or frozen

1 medium carrot, julienned into thin strips

3 green onions, finely chopped (green parts only for garnish)

1 tablespoon sesame oil for cooking

2 tablespoons low-sodium soy sauce

3 tablespoons teriyaki sauce (plus more for drizzling if desired)

1 tablespoon fresh ginger, finely minced

2 cloves garlic, finely minced

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with minced ginger, minced garlic, soy sauce, and teriyaki sauce. Ensure the chicken is evenly coated. Allow the mixture to marinate for a minimum of 15 minutes, allowing the flavors to meld.

    Cook the Chicken: Heat the sesame oil in a large skillet or wok over medium heat. Once hot, add the marinated chicken along with the marinade. Cook for approximately 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through (the internal temperature should reach 165°F or 74°C).

      Stir-Fry the Vegetables: Add the sliced bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry the vegetables for about 5 minutes or until they are vibrant in color and tender but still crisp.

        Finish the Dish: Remove the skillet from heat. If desired, drizzle a little extra teriyaki sauce over the chicken and vegetables, mixing well to coat everything evenly.

          Assemble the Bowls: To serve, divide the cooked jasmine rice amongst four bowls, creating a generous base. Top each bowl with a portion of the teriyaki chicken and vegetable stir-fry.

            Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top of each bowl for added flavor and visual appeal. Serve immediately while warm.

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

                - Presentation Tips: For an attractive presentation, choose colorful bowls, and consider serving with lime wedges on the side for a fresh, zesty finish.