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For a tasty teriyaki chicken bowl, you will need: - 1 lb chicken breast, diced - 1 cup brown rice - 2 cups water (for cooking rice) - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 3 green onions, chopped - 1 tablespoon sesame oil - 1/4 cup low sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 clove garlic, minced - Sesame seeds for garnish These ingredients create a delicious mix of flavors and textures. The chicken gives protein, while brown rice offers a hearty base. Fresh vegetables add color and crunch. You can elevate your teriyaki chicken bowl with some fun garnishes. Consider adding: - Chopped cilantro - Sliced radishes - Avocado slices - Extra sesame seeds These add flavor and make your dish look stunning. You can choose any garnish that fits your taste. If you do not have some ingredients, here are easy swaps: - Chicken breast: Use thighs or tofu for a plant-based option. - Brown rice: Quinoa or cauliflower rice works well. - Soy sauce: Coconut aminos or tamari for a gluten-free choice. - Honey: Maple syrup or agave syrup can replace honey. These substitutions keep your bowl tasty and satisfying. They allow for more options based on what you have at home. For the full recipe, check the link provided above. First, rinse 1 cup of brown rice under cold water. This step helps remove extra starch. Once the water runs clear, put the rice in a pot. Add 2 cups of water. Bring it to a boil. After it boils, lower the heat to low. Cover the pot and simmer for 30-35 minutes. The rice should be tender when done. Fluff the rice with a fork before serving. In a bowl, mix these ingredients to make the teriyaki sauce: - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 clove garlic, minced Stir well to combine. Set this sauce aside. It will add great flavor to your dish. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Once hot, add 1 lb of diced chicken breast. Cook the chicken for 5-7 minutes until it turns brown and is fully cooked. While the chicken cooks, blanch 1 cup of broccoli florets in boiling water for 2 minutes. Then, cool them in ice water. This keeps the broccoli bright and crisp. Next, add 1 sliced red bell pepper and 1 julienned carrot to the skillet. Stir-fry these veggies with the chicken for 3-4 minutes, until they are tender-crisp. Now, pour the teriyaki sauce over the chicken and veggies. Stir to coat everything evenly. Let it simmer for another 2-3 minutes. This helps meld the flavors together. Take your cooked brown rice and divide it into serving bowls. Top each bowl with the teriyaki chicken and vegetables. Finally, garnish with chopped green onions and a sprinkle of sesame seeds. Enjoy your mouthwatering teriyaki chicken bowls! For full details, check out the Full Recipe. To make great rice, rinse it first. This removes extra starch. Rinse until the water runs clear. Use a pot that has a tight lid. Add one cup of brown rice and two cups of water. Bring it to a boil, then cover and simmer. Cook for about 30-35 minutes. After cooking, let it sit for 10 minutes. Fluff it with a fork before serving. A good teriyaki sauce makes your dish shine. Combine soy sauce, honey, rice vinegar, ginger, and garlic. Let it sit for a while. This time allows the flavors to blend. You can add a dash of sesame oil for more depth. If you like spice, add a little red pepper flakes. This will give your sauce an exciting kick. For juicy chicken, start with medium heat. Heat sesame oil in your skillet. Add diced chicken and cook for 5-7 minutes. Stir often to brown it evenly. Cook until it is no longer pink inside. When you add vegetables, keep cooking for just a few more minutes. This keeps everything crisp and fresh. Use a meat thermometer for best results. Chicken should reach 165°F for safety. For the full recipe, check out the instructions above. {{image_2}} You can mix in many fresh veggies for color and flavor. Broccoli, bell peppers, and carrots are great choices. You can also add snap peas or zucchini for extra crunch. Just remember to blanch or sauté them quickly to keep their bright colors and nutrients. This way, your teriyaki chicken bowl will look and taste amazing. If chicken isn't your favorite, try other proteins. Tofu works well for a vegetarian option. Shrimp or beef are also tasty choices. Cook them the same way as chicken. Just adjust the cooking time based on the protein you use. Each protein adds a different flavor, so feel free to experiment. For a vegan teriyaki bowl, swap chicken for tofu or tempeh. Press the tofu to remove excess water, then cube it. Use the same teriyaki sauce for flavor. Add your favorite vegetables, like bok choy or mushrooms. Serve it over rice or quinoa for a complete meal. You can find the full recipe for this delicious bowl in the article. To keep your teriyaki chicken bowls fresh, place leftovers in an airtight container. Allow the dish to cool before sealing. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you're ready to eat, take the leftovers out. You can reheat them in the microwave. Place the bowl in and heat for about two to three minutes, stirring halfway. If you prefer, you can reheat them on the stove. Just add a splash of water to avoid drying out the chicken and veggies. To freeze your teriyaki chicken bowls, pack them in freezer-safe containers. Make sure to separate the rice from the chicken and veggies if you can. This keeps everything fresh and tasty. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight before reheating. This will help keep all the flavors intact. For the full recipe, check out the earlier section. You can use white rice, quinoa, or cauliflower rice. Each option offers a different taste and texture. White rice cooks faster but has less fiber. Quinoa adds protein and is gluten-free. Cauliflower rice is low in carbs and great for a lighter meal. Homemade teriyaki sauce lasts about a week in the fridge. Store it in an airtight container. You can freeze it for up to three months. Thaw in the fridge before using it again. Yes, you can prep the chicken and rice ahead of time. Cook them, then store them in the fridge. Assemble the bowls when ready to eat. This way, your meal stays fresh and tasty. You can serve teriyaki chicken bowls with a side salad or steamed vegetables. Edamame or pickled ginger also work well. These sides add color and nutrients to your meal. Cut the chicken into small, even pieces. Slice against the grain for tenderness. This helps the chicken cook evenly and stay juicy in your teriyaki bowls. You've learned how to make tasty teriyaki chicken bowls. We covered the key ingredients, from chicken and rice to optional garnishes. I showed you simple steps for cooking, plus tips for perfect rice and sauce. You can mix it up with veggies or other proteins. Finally, I shared how to store and reheat your leftovers. Enjoy customizing your bowls to fit your taste. Teriyaki chicken bowls are an easy and fun meal for everyone.

Mouthwatering Teriyaki Chicken Bowls

Savor the deliciousness of Sizzling Teriyaki Chicken Bowls! This easy recipe combines tender chicken, vibrant veggies, and fluffy brown rice with a mouthwatering homemade teriyaki sauce. Perfect for a quick weeknight dinner or meal prep, you'll love how simple it is to create a colorful and nutritious dish. Ready to impress your taste buds? Click through for the full recipe and bring this tasty bowl to your table!
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Ingredients
  

1 lb chicken breast, diced

1 cup brown rice

2 cups water (for cooking rice)

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

3 green onions, chopped

1 tablespoon sesame oil

1⁄4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 clove garlic, minced

Sesame seeds for garnish

Instructions
 

Rinse brown rice under cold water until water runs clear, then combine it with 2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes until tender.

    In a bowl, mix the soy sauce, honey, rice vinegar, ginger, and garlic to create the teriyaki sauce. Set aside.

      Heat sesame oil in a large skillet over medium heat. Add the diced chicken and cook for about 5-7 minutes, until browned and cooked through.

        While the chicken is cooking, blanch broccoli florets in boiling water for 2 minutes, then cool them in ice water to maintain their vibrant color.

          Add the sliced red bell pepper and julienned carrot to the skillet with the chicken. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

            Pour the teriyaki sauce over the chicken and vegetables, stirring well to coat evenly. Let it simmer for another 2-3 minutes for the flavors to meld.

              Fluff the cooked brown rice with a fork and divide it into serving bowls. Top with the teriyaki chicken and veggies.

                Garnish with green onions and a sprinkle of sesame seeds.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4