Sticky Teriyaki Chicken Rice Bowls -

Growing up, my family often gathered around the dinner table, sharing stories and laughter over delicious meals. One dish that always brought a smile to our faces was teriyaki chicken. Its sweet and savory flavors paired perfectly with fluffy rice, making it a staple in our home. The prominence of this dish in our family meals is not just about its taste but also the memories that come with it—the way the aroma filled the air as it simmered on the stove, the anticipation building as we waited for dinner to be served, and the satisfaction we felt as we savored each bite together.

Sticky Teriyaki Chicken Rice Bowls

Get ready to elevate your dinner game with these delightful Sweet & Savory Sticky Teriyaki Chicken Rice Bowls. Packed with tender, marinated chicken coated in a sticky teriyaki sauce, fluffy jasmine rice, and vibrant veggies, this dish is a flavor-packed comfort food. It's easy to prepare, making it perfect for family dinners or cozy weeknight meals. Dive into a recipe that not only satisfies your taste buds but also revives cherished memories around the table. Let’s get cooking!

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Ingredients

For the Teriyaki Chicken:

1 lb (450g) boneless, skinless chicken thighs

1/4 cup low-sodium soy sauce

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 tablespoon minced garlic (about 3 cloves)

1 tablespoon minced ginger

1 teaspoon sesame oil

2 tablespoons water

Salt and pepper to taste

For the Rice Bowl:

2 cups uncooked jasmine rice

4 cups water or chicken broth

1 cup frozen peas and carrots

2 green onions, sliced

1 teaspoon sesame seeds (for garnish)

Nori strips (optional, for garnish)

Pickled ginger (optional, for serving)

Instructions

Marinate the Chicken:

- In a medium bowl, whisk together the low-sodium soy sauce, honey, brown sugar, rice vinegar, minced garlic, minced ginger, and sesame oil until smooth. Reserve 2 tablespoons of this marinade for later use.

- Add the chicken thighs to the bowl, coating them thoroughly in the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor.

Prepare the Rice:

- Rinse the jasmine rice under cold running water until the water runs clear, removing excess starch. In a medium-sized pot, bring 4 cups of water or chicken broth to a vigorous boil. Once boiling, add the rinsed rice.

- Reduce the heat to low, cover the pot, and let the rice simmer for about 18-20 minutes, or until all the liquid is absorbed. Once cooked, fluff the rice using a fork and keep it covered to stay warm.

Cook the Chicken:

- In a large skillet, drizzle a small amount of oil and heat over medium-high heat. Remove the chicken thighs from the marinade, allowing excess marinade to drip off before placing them in the skillet. Cook for approximately 5-6 minutes on each side, ensuring they are browned and fully cooked through (an internal temperature of 165°F/75°C).

- In a small bowl, combine the reserved teriyaki marinade, cornstarch, and 2 tablespoons of water to form a slurry. Pour this mixture into the skillet with the cooked chicken, stirring well to coat the chicken. Cook for an additional 1-2 minutes until the sauce has thickened.

Combine with Vegetables:

- Add the frozen peas and carrots directly into the skillet, stirring to incorporate. Allow the vegetables to heat through and thaw for about 2-3 minutes.

Assemble the Rice Bowls:

- In individual serving bowls, scoop approximately 1 cup of jasmine rice as the base. Top each rice portion with the sticky teriyaki chicken and vegetable mixture. Garnish with sliced green onions, a sprinkle of sesame seeds, and nori strips, if desired.

Serve:

- Serve the rice bowls warm. Optionally, include a side of pickled ginger for a tangy contrast to the sweetness of the teriyaki sauce!

Prep Time, Total Time, Servings:

30 minutes | 1 hour | Serves 4