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To make Minute Teriyaki Chicken Rice Bowls, gather these main ingredients: - 2 cups cooked jasmine rice - 1 lb boneless, skinless chicken thighs, diced - 1 cup bell peppers (mixed colors), sliced - 1 cup snap peas, trimmed - 1/4 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons sesame oil - 2 green onions, chopped - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste Each item adds its own flavor and texture, making the dish well-rounded and tasty. You can customize your teriyaki chicken rice bowls! Here are some fun ideas: - Add Sriracha for spice. - Include broccoli or carrots for more color. - Use leftover chicken or tofu for a different protein. - Top with avocado slices for creaminess. Feel free to mix and match based on what you love or have on hand. To make cooking easy, use these tools: - A large skillet for cooking the chicken and veggies. - A fork for fluffing the rice. - Serving bowls to present your beautiful dish. - A sharp knife and cutting board for chopping. These basic tools help ensure a smooth cooking experience. First, gather your chicken thighs. I like to use boneless, skinless thighs for their juicy flavor. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. While the oil heats, season the diced chicken with salt and pepper. Once the oil is hot, add the chicken. Sauté it for about 5-7 minutes. You want it to turn golden brown and cooked through. This adds great taste and texture. After the chicken is cooked, it's time for the veggies! Add 1 cup of sliced bell peppers and 1 cup of trimmed snap peas to the skillet. Stir-fry these for another 3-4 minutes. You want them to be tender but still crisp. This keeps the colors bright and the flavors fresh. The peppers add sweetness, while the snap peas give a nice crunch. Now, pour in 1/4 cup of teriyaki sauce over the chicken and vegetables. Stir well to coat everything evenly. Let it bubble for 1-2 minutes. This helps the sauce thicken and stick to the chicken and veggies. While it simmers, fluff 2 cups of cooked jasmine rice in a separate bowl. Divide the rice among your serving bowls. Top each bowl with the teriyaki chicken and vegetable mix. This creates a beautiful, colorful meal. Finally, sprinkle chopped green onions and sesame seeds on top for garnish. If you like spice, add a drizzle of Sriracha. Enjoy! To get the best chicken, start with boneless, skinless thighs. They stay juicy and tender. Cut the chicken into small, even pieces. This helps them cook quickly and evenly. Heat your skillet on medium-high heat and add sesame oil. This oil adds great flavor. Cook the chicken for about 5-7 minutes. Look for a nice golden brown color. Always check that the chicken is cooked through. It should reach an internal temp of 165°F for safety. When cutting vegetables, keep them similar in size. This ensures they cook at the same rate. I like to use bell peppers in different colors for fun. Slice them thin and wide, about 1 inch. Snap peas only need a quick trim at the ends. When you add these to the pan, they should stay crisp. Stir-fry them for just a few minutes. This way, they keep their bright color and crunch. Garnishes make your dish pop! After plating, sprinkle chopped green onions over the top. They add a fresh taste. Sesame seeds bring a nice crunch and a nutty flavor. For those who like heat, a drizzle of Sriracha brings a kick. A slice of lime on the side adds freshness, too. These simple touches make your rice bowls look and taste gourmet. Enjoy the mix of flavors and colors! {{image_2}} You can easily make a vegetarian version of teriyaki rice bowls. Instead of chicken, use tofu or tempeh. Both soak up flavors well and add protein. Here’s how to do it: - Replace chicken with 1 lb of firm tofu, diced. - Follow the same steps for cooking, but sauté the tofu until golden brown. - Use the same amount of teriyaki sauce for flavor. This creates a delicious dish, packed with nutrients and flavor. If you want to switch up the protein, there are many options. Here are some ideas: - Shrimp: Use 1 lb of shrimp, peeled and deveined. Cook quickly in the skillet. - Beef: Use 1 lb of flank steak, sliced thin. Sauté until just cooked. - Pork: Replace the chicken with 1 lb of diced pork tenderloin for a tasty twist. Each protein brings its unique flavor, keeping the meal exciting. Feel free to mix in different vegetables for variety. Here are some tasty options: - Carrots: Shredded or sliced thin, they add crunch and sweetness. - Broccoli: Cut into small florets. It adds a nice texture. - Zucchini: Sliced into rounds or half-moons for a soft bite. You can also change the sauce. Try these variations: - Soy Sauce: For a saltier flavor, swap teriyaki with soy sauce. - Sweet Chili Sauce: For a sweet and spicy kick, add this sauce. - Peanut Sauce: For a nutty twist, drizzle some peanut sauce over the top. These changes keep your teriyaki bowls fresh and fun! To keep your teriyaki chicken rice bowls fresh, store leftovers in an airtight container. Make sure to let the food cool down first. You can keep it in the fridge for up to three days. If you notice any weird smells or changes in color, it’s best to throw it away. When you are ready to eat your leftovers, reheating is key. Use a microwave-safe bowl and cover it with a damp paper towel. Heat in 30-second intervals, stirring in between. This method helps keep the rice moist and the chicken tender. If you want a crispy texture, reheat in a skillet over medium heat for about 5 minutes. If you want to save your teriyaki chicken rice bowls for later, freezing is a great option. Place the cooled food in a freezer-safe container. It can last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat as described above for the best taste and texture. Yes, you can use brown rice instead of jasmine rice. Brown rice is a whole grain. It has a nutty flavor and chewy texture. Just note that brown rice takes longer to cook. Follow package instructions for cooking times. This change will add more fiber to your meal. Cooked chicken lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you want it to last longer, freeze it. When freezing, it can last up to 4 months. Always check for signs of spoilage before eating. To make homemade teriyaki sauce, you need: - 1/2 cup soy sauce - 1/4 cup honey or brown sugar - 1/4 cup water - 2 tablespoons rice vinegar - 1 tablespoon cornstarch (for thickening) - 1 tablespoon sesame oil - 1 teaspoon garlic, minced - 1 teaspoon ginger, minced Combine all ingredients in a pot. Heat over medium heat until it simmers. Stir until it thickens. This sauce is easy and tasty! You can store leftover sauce in the fridge for up to a week. This blog post showed you how to make tasty teriyaki chicken rice bowls. We covered key ingredients, cooking steps, and helpful tips. You learned about variations and how to store leftovers too. Teriyaki bowls are easy to adjust for your taste and diet. Enjoying this meal can be fun and healthy. Keep experimenting with flavors and ingredients to create your favorite version. Dive in and make your teriyaki masterpiece today!

Minute Teriyaki Chicken Rice Bowls

Whip up a delicious meal with these Quick & Tasty Teriyaki Chicken Rice Bowls! Perfect for busy weeknights, this recipe features tender chicken thighs paired with crisp vegetables, all drizzled in savory teriyaki sauce and served over fluffy jasmine rice. Ready in just 15 minutes, these bowls are not only quick to make but also a treat for the taste buds. Click to discover the full recipe and elevate your dinner routine today!
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs, diced

1 cup bell peppers (mixed colors), sliced

1 cup snap peas, trimmed

1/4 cup teriyaki sauce (store-bought or homemade)

2 tablespoons sesame oil

2 green onions, chopped

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Optional: Sriracha for spice

Instructions
 

Cook the Chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Season the diced chicken thighs with salt and pepper. Add the chicken to the pan and sauté until golden brown and cooked through, about 5-7 minutes.

    Add the Vegetables: Once the chicken is cooked, add the sliced bell peppers and snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp.

      Teriyaki Sauce: Pour the teriyaki sauce over the chicken and vegetables in the skillet. Stir well to combine, letting the sauce bubble for 1-2 minutes until slightly thickened and everything is evenly coated.

        Combine with Rice: In a separate bowl, fluff the cooked jasmine rice with a fork. Divide the rice among serving bowls. Top with the teriyaki chicken and vegetable mixture.

          Garnish & Serve: Sprinkle chopped green onions and sesame seeds over the top of each bowl. For an extra kick, drizzle with Sriracha if desired.

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

              - Presentation Tips: Serve the rice bowls in vibrant bowls to showcase the colorful vegetables. You can add a slice of lime on the side for freshness, and arrange the chicken and veggies in a layered pattern for a more enticing look.