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The Teriyaki Chicken Rice Bowl is a beloved staple in Japanese cuisine, celebrated for its delightful combination of savory, sweet, and umami flavors. This dish features tender chicken glazed in a rich teriyaki sauce, served over a bed of fluffy rice, and often accompanied by colorful vegetables. Its popularity has spread far beyond Japan, making it a favorite choice for home cooks and restaurant diners alike.

Teriyaki Chicken Rice Bowl

Dive into this delicious Teriyaki Chicken Rice Bowl—a perfect blend of savory flavors and nutrition! With tender chicken thighs marinated in a sweet and tangy sauce, perfectly cooked Japanese rice, and vibrant veggies like broccoli and carrots, this dish is as satisfying as it is easy to make. Ready in just an hour, it's ideal for a cozy dinner at home. Garnish with green onions and sesame seeds for an extra touch! Enjoy a taste of Japan today!
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Ingredients
  

2 boneless, skinless chicken thighs (about 1 lb)

1 cup Japanese short-grain rice

2 cups water or chicken broth (for rice)

1/3 cup soy sauce (low sodium recommended)

2 tbsp mirin (sweet rice wine)

2 tbsp honey or brown sugar

1 tbsp rice vinegar

2 cloves garlic, minced

1 inch ginger, grated

1 tbsp sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken sauce)

1 cup broccoli florets

1 carrot, julienned

2 green onions, chopped (for garnish)

1 tsp sesame seeds (optional, for garnish)

Instructions
 

Marinate the Chicken:

    - In a mixing bowl, combine soy sauce, mirin, honey or brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk well until combined.

      - Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to overnight for best flavor).

        Prepare the Rice:

          - Rinse the rice under cold water until the water runs clear. Drain well.

            - In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and let simmer for about 15 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let it sit covered for another 10 minutes.

              Cook the Chicken:

                - In a skillet over medium heat, add the marinated chicken (reserve marinade for later). Cook for about 4-5 minutes per side, or until the chicken is cooked through and golden brown. Remove from the skillet and let it rest for a few minutes before slicing.

                  Make the Teriyaki Sauce:

                    - In the same skillet, add the reserved marinade and bring it to a simmer. Add the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens, about 2-3 minutes.

                      Blanch the Vegetables:

                        - In a separate pot, bring water to a boil and blanch the broccoli florets and julienned carrots for about 2-3 minutes until they are vibrant and tender-crisp. Drain and set aside.

                          Assemble the Bowl:

                            - Fluff the rice with a fork and divide it into serving bowls. Top with sliced teriyaki chicken, blanched vegetables, and drizzle with the thickened teriyaki sauce.

                              Garnish:

                                - Sprinkle chopped green onions and sesame seeds over the top for added flavor and presentation.

                                  Prep Time: 30 mins | Total Time: 1 hour | Servings: 2-3