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- 1 lb boneless, skinless chicken thighs (or breasts) - 1/3 cup soy sauce (low sodium recommended) - 1/4 cup mirin - 2 tablespoons honey (or maple syrup) - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1 tablespoon cornstarch (optional) - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 cup snap peas - 1 cup carrots, sliced - 2 tablespoons olive oil - Cooked jasmine or brown rice (for serving) - Sesame seeds (for garnish) - Green onions, chopped (for garnish)

Teriyaki Chicken Bowls with Steamed Veggies

Discover the joy of making Teriyaki Chicken Bowls, a delicious blend of juicy chicken, fresh vegetables, and fluffy rice. This nutritious meal features a savory-sweet teriyaki sauce that elevates every bite. Perfect for any dietary preference, these bowls are filled with color and flavor. Whether you opt for chicken thighs or breasts, you'll learn tips for marinating, cooking, and assembling your dish to create a satisfying meal anyone will love. Enjoy this easy, flavorful recipe at home!
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Ingredients
  

For the Teriyaki Chicken:

1 pound boneless, skinless chicken thighs (or breasts)

1/4 cup soy sauce (low sodium recommended)

2 tablespoons mirin (Japanese sweet rice wine)

2 tablespoons honey or maple syrup

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon sesame oil

1 teaspoon cornstarch (optional, for thickening)

For the Steamed Veggies:

1 cup broccoli florets

1 cup bell pepper, sliced (use a mix of colors for visual appeal)

1 cup snap peas

1 cup carrots, sliced thinly

1 tablespoon olive oil

Salt and pepper to taste

For Serving:

2 cups cooked jasmine or brown rice

Sesame seeds (for garnish)

Chopped green onions (for garnish)

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Instructions
 

Prepare the Teriyaki Marinade: In a bowl, whisk together soy sauce, mirin, honey (or maple syrup), ginger, garlic, and sesame oil. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the marinade.

    Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to 2 hours for enhanced flavor).

      Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later) and grill or cook for about 5-7 minutes on each side or until fully cooked (internal temperature should reach 165°F). Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.

        Make the Sauce: In the same pan used for cooking the chicken, pour in the reserved marinade. Bring it to a simmer over medium heat, cooking until it thickens slightly, about 3-4 minutes. Stir constantly to prevent burning.

          Steam the Veggies: In a steamer basket over boiling water, add the broccoli, bell peppers, snap peas, and carrots. Cover and steam for 5-7 minutes until veggies are tender yet crisp. Drizzle with olive oil and season with salt and pepper.

            Assemble the Bowls: In bowls, layer cooked rice as the base. Top with sliced teriyaki chicken and a generous portion of steamed veggies. Drizzle some extra teriyaki sauce over the top.

              Garnish: Sprinkle with sesame seeds and chopped green onions for a delightful finish.

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                  Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings