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Explore the delightful fusion of flavors in this Savory Teriyaki Chicken Bowl recipe, which brings together tender grilled chicken thighs, vibrant steamed vegetables, and a rich, homemade teriyaki sauce. Perfect for a weeknight dinner or a meal prep option, this dish is not only satisfying but also packed with nutrients. With a prep time of just 15 minutes and a total cooking time of 40 minutes, you can bring the essence of Japanese cuisine to your dining table with ease.

Teriyaki Chicken Bowls with Steamed Veggies

Discover the deliciousness of Savory Teriyaki Chicken Bowls, featuring juicy grilled chicken thighs, fresh steamed vegetables, and a rich homemade teriyaki sauce. This recipe is perfect for busy weeknights or meal prep, taking just 15 minutes to prepare and 40 minutes to cook. Packed with nutrients and adaptable to your taste, these bowls bring the essence of Japanese cuisine right to your table. Dive into this flavorful dish and elevate your dinner experience!
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Ingredients
  

For the Chicken and Marinade:

1 lb (450g) boneless, skinless chicken thighs

1/2 cup low-sodium soy sauce

1/4 cup mirin (Japanese rice wine)

2 tablespoons brown sugar

2 tablespoons honey

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

For the Steamed Veggies:

1 cup broccoli florets

1 cup snap peas

1 cup bell peppers, sliced (any color)

1 tablespoon olive oil

Salt and pepper, to taste

A sprinkle of sesame seeds, for garnish

For Serving:

2 cups cooked white or brown rice

Chopped green onions, for garnish

Additional sesame seeds, for garnish

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Instructions
 

Prepare the Marinade: In a mixing bowl, combine the soy sauce, mirin, brown sugar, honey, minced garlic, grated ginger, and sesame oil. Whisk together until the mixture is uniform and well-blended.

    Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is thoroughly coated. Seal the bag securely or cover the dish with plastic wrap. Refrigerate for at least 30 minutes, or up to overnight for enhanced flavor.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and set aside the marinade for later use. Cook the chicken thighs for about 6-7 minutes on each side, or until nicely browned and fully cooked (the internal temperature should reach 165°F or 75°C).

        Make the Teriyaki Sauce: As the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a gentle boil over medium heat, then reduce the heat and let it simmer for about 5 minutes, allowing it to thicken slightly.

          Steam the Veggies: While the sauce is simmering, prepare your steamer or place a heatproof bowl over a pot of boiling water. Add the broccoli, snap peas, and sliced bell peppers to the steamer. Steam the vegetables for approximately 5-7 minutes, or until they are vibrant in color and tender-crisp. Once done, drizzle with olive oil and season with salt and pepper to taste.

            Slice the Chicken: Once the chicken is cooked through, transfer it to a cutting board. Allow the chicken to rest for a few minutes before slicing it into strips.

              Assemble the Bowls: For each serving, place a generous scoop of cooked rice in a bowl. Top with sliced teriyaki chicken and a generous portion of steamed veggies. Drizzle the thickened teriyaki sauce over the top, and finish by garnishing with chopped green onions and a sprinkle of sesame seeds.

                Serve and Enjoy! Your savory teriyaki chicken bowls are now ready to delight your taste buds. Enjoy your meal!

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                    Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings