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When it comes to creating a well-rounded Teriyaki Chicken Rice Bowl, incorporating a variety of vegetables not only enhances the dish's visual appeal but also adds vital nutrients to your meal. Here are some excellent vegetable choices and their corresponding health benefits:

Teriyaki Chicken Rice Bowls

Discover the delicious world of Teriyaki Chicken Rice Bowls, a true celebration of Japanese cuisine. This flavorful dish features marinated chicken glazed in a savory-sweet teriyaki sauce, served over fluffy rice and colorful vegetables. Perfect for weeknight dinners or gatherings, it's nutritious and easy to prepare for cooks of any skill level. Enjoy a meal that not only satisfies your taste buds but also nourishes your body, blending the best of flavors and nutrition.
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Ingredients
  

For the Teriyaki Chicken:

1 lb (450g) boneless, skinless chicken thighs or breasts

1/2 cup soy sauce

1/4 cup mirin (Japanese sweet rice wine)

1/4 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch + 2 tablespoons water (for thickening)

For the Rice Bowls:

2 cups cooked jasmine or sushi rice

1 cup broccoli florets

1 cup snap peas

1 red bell pepper, thinly sliced

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Optional: Nori strips for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until sugar is dissolved. Add the chicken to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

    Prepare the Vegetables: While the chicken marinates, steam broccoli florets and snap peas until tender but still vibrant (around 3-5 minutes). Set aside. Sauté the sliced red bell pepper in a nonstick skillet over medium heat for about 3 minutes, until slightly softened.

      Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for about 6-7 minutes per side until the chicken is cooked through (internal temperature of 165°F/74°C).

        Thicken the Teriyaki Sauce: In a small saucepan, bring the reserved marinade to a gentle boil. In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Once the marinade is bubbling, whisk in the cornstarch mixture and cook for another 1-2 minutes until the sauce has thickened.

          Slice and Serve: Allow the cooked chicken to rest for a few minutes before slicing it into strips.

            Assemble the Bowls: Divide the cooked rice among four bowls. Top each bowl with sliced chicken, steamed broccoli, snap peas, and sautéed red bell peppers. Drizzle thickened teriyaki sauce over the top and garnish with sliced green onions, sesame seeds, and optional nori strips.

              Enjoy: Serve the teriyaki chicken rice bowls immediately and relish the delicious flavors!

                Prep Time, Total Time, Servings: 30 min | 1 hour | 4 servings