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Flavorful Teriyaki Chicken Bowl Recipe Easy 5-Step Dinner with Sticky Rice

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A quick and easy teriyaki chicken bowl with sticky rice, featuring a balanced homemade sauce with a touch of rice vinegar and fresh ginger for a flavorful, comforting meal perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs (or breasts)
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 1 cup short-grain sushi rice
  • 1 1/4 cups water
  • 1 tsp rice vinegar (optional, for rice)
  • Optional toppings and garnishes: sliced green onions, 1 tbsp toasted sesame seeds, steamed or sautéed broccoli or snap peas, pickled ginger or sliced avocado

Instructions

  1. Prepare the Sticky Rice: Rinse the short-grain rice under cold water until the water runs clear (2-3 rinses). Drain well. Combine rinsed rice and 1 1/4 cups water in a medium pot. Cover tightly and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15 minutes without lifting the lid. Turn off heat and let rice steam, covered, for another 10 minutes. Fluff with a fork and stir in 1 tsp rice vinegar if using.
  2. Mix the Teriyaki Sauce: Whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, minced ginger, minced garlic, and 1 tsp sesame oil in a small bowl. Set aside.
  3. Cook the Chicken: Pat chicken thighs dry and cut into bite-sized pieces. Heat a non-stick skillet over medium-high heat. Add chicken pieces (no oil needed if pan is non-stick) and cook for 5-6 minutes, turning occasionally, until golden and cooked through. Pour teriyaki sauce over chicken and reduce heat to medium-low. Stir in cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water). Let sauce simmer and thicken for 2-3 minutes, coating chicken in a glossy glaze.
  4. Prepare Garnishes and Veggies: While sauce thickens, slice green onions and steam or sauté chosen veggies like broccoli or snap peas.
  5. Assemble the Bowl: Spoon sticky rice into bowls, top with glazed teriyaki chicken, and arrange veggies on the side. Sprinkle with toasted sesame seeds and sliced green onions. Add pickled ginger or avocado slices if desired.

Notes

Do not rush the rice steaming step for perfect sticky texture. Keep an eye on the sauce as it thickens quickly and can burn. Use chicken thighs for juiciness. For gluten-free, substitute soy sauce with tamari. Optionally broil chicken briefly for a caramelized finish. Leftovers keep well for up to 3 days if stored separately and reheated gently with a splash of water.

Nutrition

Keywords: teriyaki chicken, sticky rice, easy dinner, quick recipe, homemade teriyaki sauce, weeknight meal, gluten-free option, chicken bowl

Find it online: https://bitematrix.com/flavorful-teriyaki-chicken-bowl-recipe-easy-5-step-dinner-with-sticky-rice/