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When it comes to comfort food, few dishes can rival the satisfaction of a warm, nourishing bowl of rice topped with succulent chicken enveloped in a sweet and savory sauce. My first experience crafting teriyaki chicken in my own kitchen was nothing short of transformative. The moment the enticing aroma filled the air, I was transported to a vibrant izakaya in Japan, where the delightful interplay of flavors creates an unforgettable culinary experience. The glossy teriyaki glaze that clings to tender chicken thighs, alongside fluffy jasmine rice and an array of colorful vegetables, is a combination that embodies the magic of home-cooked meals.

Sticky Teriyaki Chicken Rice Bowls

Indulge in a culinary adventure with Sweet & Savory Sticky Teriyaki Chicken Rice Bowls. This comforting dish features tender, juicy chicken coated in a delightful homemade teriyaki sauce, served over fluffy jasmine rice and vibrant vegetables. Experience the delicious blend of sweet and savory flavors that make this recipe a favorite for family meals. Simple to prepare and packed with flavor, it’s sure to become a staple in your kitchen. Enjoy a taste of Japan from your home!
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Ingredients
  

For the Teriyaki Chicken:

1 lb (450g) boneless, skinless chicken thighs

1/4 cup low-sodium soy sauce

2 tbsp honey

2 tbsp brown sugar

1 tbsp rice vinegar

1 tbsp cornstarch

1 tbsp minced garlic (about 3 cloves)

1 tbsp minced ginger

1 tsp sesame oil

2 tbsp water

Salt and pepper to taste

For the Rice Bowl:

2 cups uncooked jasmine rice

4 cups water or chicken broth

1 cup frozen peas and carrots

2 green onions, sliced

1 tsp sesame seeds (for garnish)

Nori strips (optional, for garnish)

Pickled ginger (optional, for serving)

Instructions
 

Marinate the Chicken:

    - In a bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Reserve 2 tablespoons of the mixture for later.

      - Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.

        Prepare the Rice:

          - Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring 4 cups of water (or chicken broth) to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the liquid is absorbed. After cooking, fluff with a fork and set aside.

            Cook the Chicken:

              - In a large skillet over medium-high heat, add a drizzle of oil. Remove the chicken from the marinade, letting excess marinade drip off, and add to the skillet. Cook for about 5-6 minutes on each side until the chicken is browned and cooked through (internal temperature should reach 165°F/75°C).

                - In a small bowl, mix the reserved teriyaki marinade with the cornstarch and 2 tablespoons of water to create a slurry. Pour this mixture into the skillet with the cooked chicken, stirring to coat, and cook for an additional 1-2 minutes until the sauce thickens.

                  Combine with Vegetables:

                    - Stir in the frozen peas and carrots into the skillet, allowing them to thaw and heat for about 2-3 minutes.

                      Assemble the Rice Bowls:

                        - In individual bowls, layer about 1 cup of jasmine rice. Top with the sticky teriyaki chicken and vegetable mixture. Garnish with sliced green onions, sesame seeds, and nori strips, if desired.

                          Serve:

                            - Serve warm, and add a side of pickled ginger for a zesty kick!

                              Prep Time, Total Time, Servings:

                                30 minutes | 1 hour | Serves 4