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Creating a Teriyaki Chicken Rice Bowl involves selecting high-quality ingredients that work harmoniously together. Each component contributes to the overall taste and nutritional value of the dish. Let’s delve into the key ingredients that make this bowl a delightful culinary experience.

Teriyaki Chicken Rice Bowl

Indulge in a delicious Teriyaki Chicken Rice Bowl that's perfect for any meal! This easy recipe features tender chicken thighs simmered in flavorful teriyaki sauce, served over fluffy jasmine rice and topped with vibrant stir-fried vegetables like broccoli, snap peas, and carrots. Garnish with sesame seeds and green onions for added crunch. Ready in just 40 minutes, it's a delightful dish the whole family will love! Enjoy a taste of Japan at home!
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Ingredients
  

2 cups jasmine rice

4 boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

1 tbsp sesame oil

1 cup broccoli florets

1 cup snap peas

1 carrot, julienned

2 green onions, sliced

1 tablespoon sesame seeds

Salt and pepper to taste

Optional: Nori strips for garnish

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine 2 cups of rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes. Fluff with a fork and set aside.

    Prepare the Chicken: While the rice is cooking, heat the sesame oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper. Once hot, add the chicken thighs and sear for about 6-7 minutes on each side or until golden brown and cooked through.

      Add Teriyaki Sauce: Pour the teriyaki sauce over the cooked chicken thighs in the skillet. Allow the chicken to simmer in the sauce for an additional 5 minutes, turning occasionally until fully coated and the sauce thickens slightly. Remove from heat and let it rest for a few minutes, then slice into strips.

        Cook the Vegetables: In the same skillet (adding a bit more sesame oil if necessary), toss in the broccoli, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are tender but still vibrant and crisp. Season with a pinch of salt if desired.

          Assemble the Bowl: In serving bowls, start with a base of jasmine rice, then layer with sliced teriyaki chicken, and top with the stir-fried vegetables.

            Garnish: Sprinkle sesame seeds and sliced green onions on top. For added flair, you can cut nori sheets into strips and add as a garnish.

              Serve and Enjoy: Serve the bowls warm, perhaps with extra teriyaki sauce on the side for drizzling. Enjoy your homemade Teriyaki Chicken Rice Bowl!

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4