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- 1 lb boneless chicken thighs - 1 cup soy sauce (low-sodium preferred) - Jasmine rice

- Teriyaki Chicken Bowls with Rice

Satisfy your cravings with this easy Savory Teriyaki Chicken Bowls with Rice recipe! Packed with juicy chicken thighs, fresh veggies, and fragrant jasmine rice, this dish comes together quickly for a delightful dinner. Marinate your chicken for a burst of flavor and customize with your favorite toppings. Click through to discover the step-by-step guide and make this flavorful bowl tonight! Your taste buds will be grateful.
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Ingredients
  

1 lb boneless chicken thighs, diced

1 cup soy sauce (low-sodium preferred)

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 cup jasmine rice

2 cups water

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

1 cup broccoli florets

1 carrot, julienned

1 bell pepper, sliced

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, mix together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add diced chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rinsed rice, stir once, then cover and reduce heat to low. Cook for 15-18 minutes, until the rice absorbs the water. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.

      Prepare the Vegetables: While the rice cooks, steam the broccoli florets for about 5 minutes until they are bright green and tender-crisp. Set aside. In a separate pan, sauté the sliced bell pepper and julienned carrot until tender (about 4-5 minutes).

        Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add to the skillet. Sauté the chicken until cooked through, approximately 7-10 minutes.

          Thicken the Sauce: Add the reserved marinade to the skillet along with the cornstarch mixture. Stir continuously until the sauce thickens (about 2-3 minutes).

            Assemble the Bowls: In bowls, add a serving of jasmine rice, top with the teriyaki chicken, steamed broccoli, and sautéed bell pepper and carrots.

              Garnish: Sprinkle with chopped green onions and sesame seeds before serving.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                  - Optional Presentation Tips: Serve the teriyaki chicken bowls in clear glass bowls to showcase the colorful layers. You can also add a lime wedge on the side for a fresh zing!