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Teriyaki Chicken and Rice Bowl

A quick and easy teriyaki chicken and rice bowl that tastes like takeout, featuring juicy chicken in a sweet, sticky sauce over fluffy rice. Perfect for busy nights and flexible for leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken and Marinade
  • 1 lb chicken thighs Can substitute with chicken breast or tofu.
  • 1/2 cup soy sauce Use low-sodium for less salt.
  • 1/4 cup brown sugar Can substitute with honey.
  • 2 tablespoons rice vinegar
  • 2 cloves garlic Minced
  • 1 inch ginger Grated
For Serving
  • 2 cups jasmine rice Or any preferred rice.
  • 1 cup broccoli Steamed
  • 2 tablespoons sesame seeds For garnish.
  • 2 stalks green onions Sliced for garnish.
  • 1 cup cucumber Salted and vinegar dressed for a side salad.

Method
 

Preparation
  1. Cook jasmine rice according to package instructions.
  2. In a bowl, combine soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger to make the marinade.
  3. Cut chicken thighs into bite-sized pieces and marinate in the sauce for at least 10 minutes.
Cooking
  1. Heat a pan over medium-high heat and add marinated chicken. Cook until golden brown and cooked through, about 10-15 minutes.
  2. Add any remaining marinade to the pan, letting it thicken slightly.
Serving
  1. Spoon the cooked chicken over a bed of rice.
  2. Top with steamed broccoli, sesame seeds, and sliced green onions.
  3. Serve with a side of cucumber salad if desired.

Notes

Marinate the chicken longer for better flavor. Serve with steamed vegetables or quick salads for added crunch.