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If you're looking for a quick and satisfying meal that transports your taste buds to Japan, the Quick Teriyaki Chicken Rice Bowl is the perfect choice. This dish combines succulent chicken, fresh vegetables, and fluffy jasmine rice in a delightful harmony of flavors and textures. What makes this recipe truly appealing is its simplicity; in just a matter of minutes, you can whip up a wholesome meal that's ideal for busy weeknights or when entertaining guests.

Quick Teriyaki Chicken Rice Bowls in 30 Minutes

Discover the delightful flavors of Japan with a Quick Teriyaki Chicken Rice Bowl. This simple recipe features juicy chicken thighs, fluffy jasmine rice, and vibrant vegetables, all coated in a sweet and savory teriyaki glaze. Perfect for busy weeknights, it's customizable with store-bought or homemade sauce, allowing you to tailor it to your taste. Create a nutritious, satisfying meal that’s as easy to make as it is delicious, and impress your family and friends!
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Ingredients
  

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

1 cup uncooked jasmine rice

2 cups water or chicken broth

1/4 cup store-bought teriyaki sauce (or homemade, see below)

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 cup broccoli florets (fresh or frozen)

1 cup sliced bell peppers (any color)

1/2 cup sliced green onions

1 tablespoon sesame seeds (for garnish)

Salt and pepper, to taste

Homemade Teriyaki Sauce (Optional):

1/4 cup soy sauce

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar

1 teaspoon minced garlic

1 teaspoon minced ginger

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions
 

Cook the Rice:

    In a medium saucepan, combine the jasmine rice and 2 cups of water (or chicken broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered.

      Prepare the Teriyaki Sauce (if making homemade):

        In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), rice vinegar, minced garlic, and minced ginger. Bring to a simmer and let it cook for about 2 minutes. Mix in the cornstarch slurry to thicken, stirring until the sauce coats the back of a spoon. Remove from heat.

          Cook the Chicken:

            While the rice is cooking, heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté for about 5-7 minutes until they are browned and cooked through.

              Add Vegetables:

                Add the broccoli florets and sliced bell peppers to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

                  Add Teriyaki Sauce:

                    Pour the teriyaki sauce over the chicken and vegetables. Stir to coat everything evenly and let it simmer for another 2-3 minutes until heated through and slightly thickened.

                      Assemble the Bowls:

                        Fluff the cooked jasmine rice with a fork and divide it among serving bowls. Spoon the teriyaki chicken and vegetable mixture over the rice.

                          Garnish and Serve:

                            Top each bowl with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your delicious Quick Teriyaki Chicken Rice Bowl!

                              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings