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Asian-inspired dishes have a unique charm that captivates food lovers around the world. Their rich flavors, vibrant colors, and aromatic spices often evoke a sense of adventure and comfort. Among these delightful cuisines, teriyaki stands out as a favorite, particularly for those seeking a blend of savory and sweet in their meals. One such dish that encapsulates this appeal is the Mini Chicken Teriyaki Rice Bowl. This quick, healthy, and mouthwatering recipe is perfect for busy weeknights or when you're craving something flavorful without the fuss of elaborate cooking.

Mini Chicken Teriyaki Rice Bowls

Indulge in the delightful flavors of Mini Chicken Teriyaki Rice Bowls, a quick and healthy dish that brings Asian-inspired cuisine to your kitchen. This recipe features juicy chicken thighs glazed in a perfect blend of sweet and savory teriyaki sauce, served over fragrant jasmine rice and fresh vegetables like broccoli and carrots. It's easy to customize for various dietary needs, making it ideal for busy weeknights or family meals. Enjoy a homemade meal that’s both satisfying and nourishing!
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Ingredients
  

1 pound boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup jasmine rice

1 ½ cups water or chicken broth

¼ cup soy sauce

2 tablespoons brown sugar

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

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

1 cup broccoli florets

1 carrot, peeled and julienned

¼ cup sliced green onions (for garnish)

Sesame seeds (for garnish)

Instructions
 

Cook the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and 1 ½ cups of water (or chicken broth for extra flavor). Bring this mixture to a gentle boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes, or until the rice is soft and fluffy. Once done, remove it from the heat and let it sit, covered, for a few minutes.

    Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and minced ginger until the sugar is fully dissolved and the mixture is well combined. This will be your savory teriyaki sauce.

      Cook the Chicken: Heat a large skillet over medium heat and add the diced chicken thighs. Sauté the chicken for 5-7 minutes, stirring occasionally, until the pieces are golden brown and thoroughly cooked. Ensure there is no pink inside.

        Add Vegetables: Incorporate the broccoli florets and julienned carrot into the skillet with the chicken. Cook for an additional 3-4 minutes, stirring frequently until the vegetables are vibrant in color and tender-crisp.

          Thicken the Sauce: Pour the prepared teriyaki sauce over the chicken and vegetable mix in the skillet. Stir everything together to ensure even coating. Then, slowly add the cornstarch-water mixture while stirring constantly. Continue to cook for about 2-3 minutes until the sauce has thickened to your desired consistency.

            Assemble the Bowls: In each serving bowl, create a generous bed of the cooked jasmine rice. Top it generously with the chicken and vegetable teriyaki mixture, ensuring a good balance of ingredients.

              Garnish and Serve: Finally, sprinkle sliced green onions and sesame seeds over each bowl for a fresh and crunchy finish. Serve immediately while warm and enjoy your delightful Mini Chicken Teriyaki Rice Bowls!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings