Teriyaki Chicken Rice Bowl
A comforting and flavorful teriyaki chicken rice bowl made with juicy chicken, fragrant jasmine rice, and vibrant vegetables, perfect for family dinners.
Ingredients
Main ingredients
- 1 pound boneless chicken thighs (Dark meat is juicier and more tender. Trim any visible fat for a better texture.)
- 1 cup jasmine rice (Rinse it before cooking for better texture.)
- 1/2 cup teriyaki sauce (You can use store-bought or homemade. Look for low-sodium options if you prefer.)
- 1 tablespoon sesame oil (Adds a nutty flavor to the chicken. A little goes a long way.)
- 1 cup broccoli florets (Fresh or frozen, they add a nice crunch and color. Steam them lightly to retain their brightness.)
- 1 medium red bell pepper, sliced (Sweet and crunchy, it complements the dish well.)
- 2 pieces green onions, chopped (Sprinkle on top for a fresh, oniony bite.)
- to taste sesame seeds for garnish (Optional, but they add a lovely visual touch.)
Instructions
Cooking the Rice
- Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 18 minutes.
Preparing the Chicken
- While the rice is cooking, chop 1 pound of boneless chicken thighs into bite-sized pieces.
- In a large skillet over medium-high heat, add 1 tablespoon of sesame oil. Once it’s hot, add the chicken pieces.
Cooking the Chicken
- Cook the chicken for 5-7 minutes, stirring occasionally, until they are browned and cooked through.
- Pour in 1/2 cup of teriyaki sauce over the chicken. Stir to coat and allow it to simmer for another 3-5 minutes.
Cooking the Vegetables
- Add 1 cup of broccoli florets and 1 sliced red bell pepper to the skillet. Stir often, cooking for an additional 3-4 minutes until the veggies are just tender.
Finishing Up
- Once the rice is done, remove it from the heat and let it sit for a few minutes. Then fluff it gently with a fork.
- Spoon cooked rice into each bowl and top it generously with the teriyaki chicken and vegetables. Garnish with chopped green onions and a sprinkle of sesame seeds.
Notes
Serve family-style, letting everyone build their own bowl. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or skillet, adding a little water if needed.