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To achieve succulent and flavorful teriyaki chicken, the sautéing process is crucial. Begin by heating a tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken pieces in a single layer. This method ensures even cooking and allows the chicken to develop a beautiful golden-brown crust.

Easy Teriyaki Chicken Bowls with Veggies

Looking for a delicious and healthy meal? Try savory teriyaki chicken bowls! This colorful dish features tender chicken, fluffy rice, and fresh vegetables all enveloped in a sweet-savory teriyaki sauce. Perfect for customizing to your dietary needs, you can swap chicken for tofu or choose brown rice for added fiber. Experience the rich flavors and nutritional benefits of this versatile dish that's sure to please the whole family!
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Ingredients
  

1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces

2 cups cooked jasmine rice (or substitute with brown rice for a healthier option)

1 cup broccoli florets

1 cup bell pepper strips (choose a mix of red, yellow, and green for color)

1 medium carrot, julienned

1 cup snap peas, ends trimmed

3 tablespoons vegetable oil, divided

½ cup low-sodium teriyaki sauce

2 teaspoons fresh ginger, minced

2 teaspoons garlic, minced

2 green onions, chopped (for garnish)

Sesame seeds (optional, for garnish)

Instructions
 

Cook the Rice: Start by preparing your jasmine or brown rice according to the package instructions. Once the rice is done cooking, set it aside and keep it warm to retain its fluffy texture.

    Marinate the Chicken: In a large mixing bowl, combine the diced chicken thighs or breasts with 1 tablespoon of vegetable oil, minced ginger, and minced garlic. Mix thoroughly, ensuring each piece of chicken is evenly coated with the marinade.

      Sauté the Chicken: Heat a large skillet over medium-high heat. Once hot, add the remaining 2 tablespoons of vegetable oil. Carefully add the marinated chicken to the skillet. Cook for about 5-7 minutes, stirring often, until the chicken is golden brown and cooked through.

        Add the Vegetables: After the chicken has cooked, slide it to one side of the skillet. In the cleared space, add the broccoli, bell peppers, carrot, and snap peas. Stir-fry the mixed vegetables for approximately 4-5 minutes, or until they are vibrant and tender-crisp.

          Combine and Glaze: Pour the low-sodium teriyaki sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly. Let the mixture simmer for an additional 2-3 minutes to ensure it is heated through and the flavors meld beautifully.

            Assemble the Bowls: To serve, place a generous scoop of warm rice into each bowl. Top it with the flavorful teriyaki chicken and vegetable mixture, ensuring an even distribution.

              Garnish and Enjoy: Finish by sprinkling chopped green onions and optional sesame seeds on top for an extra layer of flavor and visual appeal. Serve immediately and enjoy your delightful Teriyaki Chicken Bowls!

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings