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When it comes to comfort food that is both satisfying and packed with flavor, few dishes can rival the allure of Sticky Teriyaki Chicken Rice Bowls. This dish is a harmonious blend of tender, marinated chicken, sweet and savory teriyaki sauce, and fluffy rice, all topped with a colorful array of fresh vegetables. The combination of textures and flavors not only makes this dish incredibly appealing but also allows for a delightful culinary experience that can easily transport you to the heart of Japan.

Flavorful Sticky Teriyaki Chicken Rice Bowls Recipe

Dive into the mouthwatering world of Flavorful Sticky Teriyaki Chicken Rice Bowls! This dish combines juicy, marinated chicken, sweet and savory teriyaki sauce, and fluffy rice, all crowned with fresh vegetables. Perfect for meal prep or family dinners, these bowls are adaptable for any dietary preference. Learn the history of teriyaki, cooking tips, and how to achieve that irresistible sticky glaze. Experience a delicious blend of flavors and textures that will transport you to Japan with each bite.
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Ingredients
  

For the Teriyaki Chicken:

1.5 lbs boneless, skinless chicken thighs (or breasts)

1/2 cup soy sauce (low sodium recommended)

1/4 cup brown sugar

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

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

Sesame seeds (for garnish)

Sliced green onions (for garnish)

For the Rice Bowl:

2 cups jasmine rice (or brown rice)

4 cups water or chicken broth

1 cup mixed vegetables (e.g., broccoli, bell peppers, snap peas)

1 tablespoon vegetable oil

Salt and pepper to taste

Instructions
 

Marinate the Chicken:

    In a large bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.

      Cook the Rice:

        Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water (or chicken broth) and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes (for jasmine) or 30 minutes (for brown rice) until all the liquid is absorbed. Fluff the rice with a fork and set aside.

          Cook the Chicken:

            Heat a large skillet over medium-high heat. Remove the marinated chicken from the bowl (reserving the marinade) and add it to the skillet. Cook for about 5 minutes on one side until a golden crust forms. Flip the chicken and pour in the reserved marinade. Bring to a simmer and cook for another 5-7 minutes.

              Thicken the Sauce:

                Stir in the cornstarch slurry (cornstarch mixed with water) to the skillet. This will help thicken the sauce quickly. Cook for an additional 2-3 minutes, ensuring the chicken is thoroughly cooked (internal temperature should reach 165°F/75°C). Remove from heat and let it rest for a few minutes before slicing.

                  Sauté the Vegetables:

                    In another pan, heat the vegetable oil over medium heat. Add the mixed vegetables and sauté for about 5 minutes until tender but crisp. Season with salt and pepper to taste.

                      Assemble the Rice Bowls:

                        In each serving bowl, scoop a generous portion of the cooked rice. Layer with sliced teriyaki chicken, sautéed vegetables, and drizzle some of the sticky teriyaki sauce on top.

                          Garnish and Serve:

                            Sprinkle sesame seeds and sliced green onions over the bowls for added flavor and crunch. Serve immediately and enjoy your Flavorful Sticky Teriyaki Chicken Rice Bowls!

                              Prep Time: 45 min | Total Time: 1 hr 15 min | Servings: 4