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To make a great teriyaki chicken rice bowl, you need some key ingredients. The main item is the chicken. I prefer using boneless, skinless chicken thighs. They are juicy and cook well. Next, sushi rice is a must. It gives the dish a nice texture. You will also need water to cook the rice.

Teriyaki Chicken Rice Bowl

Discover the delicious world of Teriyaki Chicken Rice Bowls! This flavorful and easy recipe is perfect for busy weeknights, letting you whip up a tasty meal in no time. Learn how to customize your bowl with fresh veggies and the perfect teriyaki sauce that balances sweet and savory. Impress your family and friends with this delightful dish! Click to explore the full recipe and make your own teriyaki chicken rice bowl today!
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Ingredients
  

2 boneless, skinless chicken thighs

1 cup sushi rice (or short-grain rice)

1 ½ cups water

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon grated fresh ginger

1 garlic clove, minced

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 green onion, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

1 cup fresh vegetables (such as broccoli, bell peppers, and carrots)

Instructions
 

Cook the Rice: In a saucepan, combine the sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.

    Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Set aside.

      Cook the Chicken: Heat a non-stick skillet over medium heat. Add the chicken thighs and cook for about 5-7 minutes on each side or until fully cooked through and golden brown. Ensure the internal temperature reaches 165°F (75°C).

        Thicken the Sauce: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. In the same skillet, pour in the prepared teriyaki sauce. Bring it to a gentle simmer and stir in the cornstarch slurry. Continue to cook for a couple of minutes until the sauce thickens.

          Combine: Slice the cooked chicken into strips and return them to the skillet, coating them with the thickened sauce. Remove from heat.

            Sauté the Vegetables: In a separate pan, quickly sauté the fresh vegetables for about 3-4 minutes until they are tender yet crisp. Season lightly with salt and pepper if desired.

              Assemble the Bowl: In a bowl, place a scoop of the cooked rice at the bottom. Top with the teriyaki chicken and arrange the sautéed vegetables over the top.

                Garnish: Sprinkle with sliced green onions and sesame seeds for a finishing touch.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 2

                    - Presentation Tips: Serve the rice bowl in a deep dish, adding an extra sprinkle of sesame seeds and a few slices of lime on the side for a colorful and appetizing look.