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The Teriyaki Bliss Chicken Rice Bowl is a delightful culinary creation that brings the essence of Japanese cuisine into a simple, easy-to-make dish. With its savory-sweet flavors and vibrant colors, this rice bowl is not just a meal; it's an experience that captivates the senses. The combination of tender chicken thighs glazed in a rich teriyaki sauce, served over fluffy jasmine rice, makes it a favorite among home cooks and food enthusiasts alike.

Teriyaki Chicken Rice Bowl

Indulge in the flavors of our Teriyaki Bliss Chicken Rice Bowl! This dish features succulent marinated chicken thighs cooked to perfection and served over fluffy jasmine rice. The homemade teriyaki sauce is perfectly thickened to enhance every bite. Top it off with sesame seeds and green onions for extra flair. Optional steamed broccoli or snap peas add a fresh touch. Quick to make and absolutely delicious, it's the perfect meal for any night of the week!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

2 cups water or chicken broth

1/4 cup soy sauce (low sodium)

1/4 cup mirin (sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, freshly grated

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

1 tablespoon sesame seeds (for garnish)

1 green onion, finely chopped (for garnish)

Steamed broccoli or snap peas (optional, for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. Add the chicken thighs, making sure they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, add the rice and water (or broth). Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

      Cook the Chicken: In a large skillet over medium-high heat, add the marinated chicken (reserve leftover marinade). Cook for about 5-7 minutes per side until the chicken is browned and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and let it rest.

        Prepare the Sauce: In the same skillet, pour in the reserved marinade. Bring it to a simmer, then whisk in the cornstarch slurry. Let it cook for another 2-3 minutes until the sauce thickens. Adjust seasoning if necessary.

          Slice the Chicken: Once the chicken is rested, slice it into bite-sized pieces and return it to the skillet, tossing to coat the chicken with the thickened sauce.

            Assemble the Bowl: In serving bowls, place a generous scoop of jasmine rice. Top with the teriyaki chicken and pour extra sauce over if desired. Garnish with sesame seeds, chopped green onions, and steamed vegetables if using.

              Serve immediately and enjoy your Teriyaki Bliss Chicken Rice Bowl!

                Prep Time: 30 mins | Total Time: 1 hr | Servings: 4