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- 2 boneless, skinless chicken thighs - 1 cup brown rice - 1 cup broccoli florets - 1 carrot, julienned - 3 green onions, sliced

- Teriyaki Chicken Bowls with Rice

Craving a quick and delicious dinner? Try making teriyaki chicken bowls with rice! This simple recipe features juicy chicken, vibrant veggies, and a sweet teriyaki sauce that you can easily customize. Packed with flavor and nourishment, it’s perfect for impressing family and friends. Discover step-by-step instructions and tips to elevate your meal. Click to explore this tasty recipe and make your kitchen smell amazing!
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Ingredients
  

2 boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup brown rice, rinsed

2 cups water or chicken broth

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

2 tablespoons soy sauce (low-sodium preferred)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

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

1 cup broccoli florets

1 carrot, julienned

3 green onions, sliced

Toasted sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Cook the Rice: In a medium saucepan, combine the rinsed brown rice and water (or chicken broth). Bring to a boil, then reduce heat to low, cover and simmer for about 40-45 minutes until the rice is tender and water is absorbed.

    Prepare the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces, seasoning lightly with salt and pepper. Cook for about 5-7 minutes until browned and cooked through.

      Sauté Vegetables: Add the grated ginger, minced garlic, broccoli florets, and julienned carrot to the skillet with the chicken. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

        Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, and cornstarch mixture. Pour the sauce over the chicken and vegetables in the skillet. Stir well to coat everything and bring to a simmer for about 2-3 minutes until the sauce thickens.

          Assemble the Bowls: Fluff the cooked brown rice with a fork and divide it among serving bowls. Top each bowl with the teriyaki chicken and vegetable mixture.

            Garnish and Serve: Sprinkle sliced green onions and toasted sesame seeds over the top of each bowl for added crunch and flavor.

              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 2

                - Presentation Tips: Serve the bowls with chopsticks and place a slice of lime on the side for added freshness.