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- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup jasmine rice - 2 cups water or chicken broth - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch dissolved in 2 tablespoons water

- Teriyaki Chicken Bowls with Rice

Discover the joy of cooking with our Savory Teriyaki Chicken Bowls with Rice Recipe! This delightful dish combines tender chicken, colorful veggies, and a rich teriyaki sauce over fluffy jasmine rice, making it perfect for lunch or dinner any day. Whip it up in no time and enjoy a flavorful meal that’s easy to customize. Click through to get the full recipe and explore how to create your new favorite dish today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and pepper to taste

1 cup jasmine rice

2 cups water or chicken broth

1/4 cup soy sauce (low sodium)

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch dissolved in 2 tablespoons water

1 cup broccoli florets

1/2 cup carrot, julienned

1/4 cup green onions, chopped

Sesame seeds for garnish

Instructions
 

Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a pot, combine the rice and 2 cups of water (or broth). Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

    Prepare the Sauce: In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir in the cornstarch mixture until well combined. This will be your teriyaki sauce.

      Cook the Chicken: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/75°C).

        Add Vegetables: Once chicken is cooked, remove it from the skillet and let it rest for a few minutes. In the same skillet, add broccoli florets and julienned carrots. Stir-fry for about 3-4 minutes until tender-crisp.

          Make it Teriyaki: Slice the cooked chicken breasts. Pour the teriyaki sauce over the veggies, stirring until it thickens slightly. Add the sliced chicken back into the skillet, coating it well with the sauce.

            Assemble the Bowls: Fluff the cooked rice with a fork and divide it into serving bowls. Top the rice with the teriyaki chicken and vegetables.

              Garnish: Sprinkle chopped green onions and sesame seeds over the top for a beautiful finish.

                Prep Time, Total Time, Servings: 15 mins | 35 mins | Serves 2-3

                  - Presentation Tips: Serve the bowls with a side of pickled ginger for added zing and garnish with additional sesame seeds and green onions for an attractive look.