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Teriyaki sauce has its roots deeply embedded in Japanese culinary traditions. The term "teriyaki" itself is derived from two Japanese words: "teri," which means glaze or shine, and "yaki," which refers to cooking methods like grilling or broiling. This cooking style is believed to have originated in Japan during the early 17th century, particularly with the introduction of Western cooking techniques.

Teriyaki Chicken Rice Bowls

Embark on a culinary adventure with these Savory Teriyaki Chicken Rice Bowls! Infused with a sweet and savory homemade teriyaki sauce, this dish features fluffy jasmine rice and a mix of vibrant, fresh vegetables. Ideal for family dinners or meal prep, it’s not only delicious but also nutritious. Discover the origins of teriyaki, key ingredient details, and easy preparation steps to create this comforting meal. Enjoy a delightful blend of flavors that will leave your taste buds craving more!
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Ingredients
  

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

1 cup jasmine rice

2 cups water or chicken broth

1 tablespoon vegetable oil

1 cup broccoli florets (fresh or frozen)

½ cup sliced bell peppers (red or green)

½ cup sliced carrots

2 green onions, finely chopped

Sesame seeds for garnish (optional)

For the Teriyaki Sauce:

¼ cup soy sauce

2 tablespoons honey or brown sugar

2 tablespoons rice vinegar

1 tablespoon mirin (optional)

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions
 

Cook the Rice: In a medium saucepan, combine the jasmine rice and water (or chicken broth). Bring to a vigorous boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes, or until the liquid has been fully absorbed. Once done, remove from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam. Fluff the rice with a fork before serving.

    Prepare the Teriyaki Sauce: In a small saucepan, mix together the soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), minced garlic, and minced ginger. Heat the mixture over medium heat and bring it to a gentle simmer. As soon as it starts to simmer, stir in the cornstarch-water mixture. Continue to cook for an additional 2-3 minutes or until the sauce thickens to your desired consistency. Remove from heat and set aside for later use.

      Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the bite-sized chicken pieces to the pan, spreading them out for even cooking. Sauté for about 7-10 minutes, stirring frequently, until the chicken is fully cooked through and has developed a nice golden-brown color.

        Add the Vegetables: Once the chicken is browned and cooked, incorporate the broccoli florets, sliced bell peppers, and carrots into the skillet. Stir-fry the mixture for an additional 5-7 minutes, or until the vegetables are tender yet still crisp.

          Combine Everything: Drizzle the prepared teriyaki sauce over the cooked chicken and vegetable mixture. Gently toss everything together until well coated with the sauce. Allow it to cook for another 2 minutes to meld the flavors.

            Assemble the Bowls: In serving bowls, place a generous scoop of the fluffy rice as the base. Top it generously with the teriyaki chicken and vegetable mixture.

              Garnish and Serve: Finish by garnishing your bowls with chopped green onions and a sprinkle of sesame seeds, if desired. Serve hot and enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings