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Sweet Sticky Teriyaki Chicken Bowls are not just a meal; they are a culinary experience that brings the vibrant flavors of Japan into your home kitchen. This dish is a harmonious blend of tender, marinated chicken thighs, fluffy jasmine rice, and a colorful array of steamed vegetables, all drizzled with a luscious homemade teriyaki sauce. Not only is this recipe visually appealing, but it is also packed with nutrients, making it an ideal choice for a wholesome family dinner. What’s more, this delightful recipe can be prepared in under an hour, making it perfect for busy weeknights.

Sweet Sticky Teriyaki Chicken Bowls

Discover the joy of cooking with Sweet Sticky Teriyaki Chicken Bowls, a delightful dish that blends tender marinated chicken, fluffy jasmine rice, and vibrant steamed vegetables, all topped with a rich homemade teriyaki sauce. Perfect for busy weeknights, this recipe can be prepared in under an hour and is packed with flavor and nutrients. Easy to follow for cooks of all levels, these bowls are sure to impress your family and guests alike while bringing a taste of Japan into your home.
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs, diced

1/3 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon freshly grated ginger

1 teaspoon cornstarch

1 tablespoon water

For the Bowls:

2 cups jasmine rice (or any preferred rice)

4 cups water (for cooking rice)

1 cup broccoli florets

1 cup snap peas

1 red bell pepper, thinly sliced

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Marinate the Chicken:

    - In a large mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

      - Add the diced chicken thighs to the marinade and mix well. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

        Cook the Rice:

          - Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil.

            - Add the rinsed rice, stir once, and reduce the heat to low. Cover and simmer for 15-18 minutes, or until the water is absorbed and the rice is soft. Remove from heat and let it sit, covered, for another 5 minutes.

              Prepare the Vegetables:

                - While the rice is cooking, steam the broccoli florets and snap peas until tender-crisp (about 4-5 minutes). Quickly add the sliced red bell pepper and steam for an additional 2 minutes. Remove from heat and set aside.

                  Cook the Chicken:

                    - In a large skillet over medium-high heat, transfer the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

                      - Mix the cornstarch with 1 tablespoon of water to create a slurry and add it to the skillet. Stir vigorously to combine and thicken the sauce. Cook for 1-2 minutes until the sauce becomes sticky.

                        Assemble the Bowls:

                          - Fluff the cooked jasmine rice with a fork and divide it among serving bowls.

                            - Top each bowl with the sweet sticky teriyaki chicken, steamed vegetables, and garnish with sliced green onions and sesame seeds.

                              Serve:

                                - Serve immediately while warm and enjoy your Sweet Sticky Teriyaki Chicken Bowls!

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