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- 1 pound boneless, skinless chicken thighs or breasts - 1 cup brown rice - 2 cups water (for cooking rice) - 1 cup broccoli florets - 1 cup bell peppers, sliced (any color) - 1 cup snap peas - 1/2 cup soy sauce - 1/4 cup mirin (or rice vinegar) - 2 tablespoons honey or brown sugar - 1 tablespoon grated ginger - 2 cloves garlic, minced - 1 tablespoon cornstarch (optional, for thickening) - 2 tablespoons vegetable oil - Sesame seeds (for garnish, optional) - Green onions, sliced (for garnish, optional)

Speedy Teriyaki Chicken Bowls with Brown Rice

Discover the perfect weeknight meal with Quick & Zesty Teriyaki Chicken Bowls, ready in under 30 minutes! This vibrant dish features tender chicken, colorful vegetables, and a homemade teriyaki sauce that’s both sweet and savory. Packed with nutrients and wholesome ingredients like brown rice and fresh veggies, it’s a great option for busy families. Plus, you can easily customize it to fit your dietary preferences, making it a delicious and healthy choice for any occasion. Enjoy a delightful dinner that’s as easy to prepare as it is satisfying!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

2 cups brown rice

1 cup broccoli florets

1 cup bell peppers (red, yellow, or green), sliced

1 cup snap peas

4 green onions, chopped

1 tablespoon sesame oil

1 tablespoon olive oil

Salt and pepper, to taste

For the Teriyaki Sauce:

1/2 cup soy sauce (low sodium for healthier option)

1/4 cup honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon grated fresh ginger

2 cloves garlic, minced

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

Sesame seeds for garnish (optional)

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Instructions
 

Cook the Brown Rice:

    - Begin by rinsing the brown rice under cold water. In a saucepan, combine the rinsed rice with 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until tender and water is absorbed. Once done, fluff with a fork and set aside.

      Prepare the Teriyaki Sauce:

        - In a small saucepan over medium heat, combine the soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic. Bring to a gentle simmer.

          - Mix the cornstarch with water to create a slurry and add it to the sauce, stirring until it thickens (about 2-3 minutes). Once thickened, remove from heat and set aside.

            Cook the Chicken:

              - In a large skillet or wok, heat the sesame oil and olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Sauté until the chicken is browned and cooked through (about 6-8 minutes).

                Add Vegetables:

                  - To the skillet with the chicken, add the broccoli florets, bell peppers, and snap peas. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

                    Combine Chicken and Sauce:

                      - Pour the teriyaki sauce over the chicken and veggies, tossing everything to coat evenly. Cook for an additional 2-3 minutes until everything is evenly heated through.

                        Assemble the Bowls:

                          - To serve, place a generous scoop of brown rice in each bowl. Top with the teriyaki chicken and vegetable mixture. Garnish with chopped green onions and sesame seeds, if desired.

                            Enjoy!

                              - Serve warm and delight in your delicious, homemade Speedy Teriyaki Chicken Bowls!

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                                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4