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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1/2 cup cornstarch - 3 tablespoons vegetable oil - 1/4 cup soy sauce (low sodium preferred) - 1/4 cup honey - 2 tablespoons rice vinegar - 2 teaspoons grated fresh ginger - 2 cloves garlic, minced - 1 teaspoon sesame oil - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 cup shredded carrots - 2 green onions, sliced - Sesame seeds for garnish When I cook Crispy Teriyaki Chicken Bowls, I love to gather these ingredients first. The chicken thighs are juicy and cook well. Cornstarch gives the chicken that perfect crunch. The vegetable oil helps with frying, making it crispy. For the sauce, I use low-sodium soy sauce. It keeps the dish from being too salty. Honey adds sweetness, while rice vinegar gives a nice tang. Fresh ginger and garlic add depth to the flavor. Finally, a touch of sesame oil gives it that rich, nutty taste. For toppings, I like to use jasmine rice as a base. It’s fragrant and fluffy. Broccoli florets add a nice crunch and color. Shredded carrots bring sweetness and texture. Green onions on top add a fresh bite, and sesame seeds give a little extra crunch. This mix of flavors and textures makes the dish so satisfying. To start, take the chicken thighs and cut them into bite-sized pieces. Next, place 1/2 cup of cornstarch in a medium bowl. Add the chicken pieces and mix well. Make sure each piece is fully coated. An even coating is key for that crispy crunch. Now, let’s make the teriyaki sauce. In a small saucepan, combine 1/4 cup of soy sauce, 1/4 cup of honey, 2 tablespoons of rice vinegar, 2 teaspoons of grated ginger, 2 minced garlic cloves, and 1 teaspoon of sesame oil. Heat it over medium heat. Stir the mix until the honey dissolves. Let it simmer for 2-3 minutes. This helps thicken the sauce just right. For the chicken, heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook for 4-5 minutes on each side. Look for a crispy, golden brown finish. Avoid overcrowding the pan; this ensures even cooking. After cooking the chicken, lower the heat to medium. Pour the teriyaki sauce over the chicken and toss to coat. Cook for another 2 minutes until everything is heated through. Meanwhile, bring water to a boil in a separate pot. Blanch 1 cup of broccoli florets for about 2 minutes. They should be bright green and tender-crisp. Drain and set aside. To assemble, start with a generous scoop of jasmine rice in each bowl. Top it with the crispy teriyaki chicken and the blanched broccoli. Add some shredded carrots for color and crunch. For a restaurant-style look, sprinkle sliced green onions and sesame seeds on top. This adds flavor and makes it look beautiful. To get that perfect crispy chicken, start with cornstarch. This ingredient is your best friend. Coat each piece evenly. Use a medium bowl for this. Make sure every side gets a nice layer. This step helps create that delightful crunch when cooked. When frying, avoid overcrowding the pan. If you add too many pieces at once, they will steam instead of fry. Cook in batches to keep the heat high. This ensures each piece turns golden brown and crispy. You can adjust the flavor of your teriyaki sauce. If you like it sweeter, add more honey. For a saltier taste, add a touch more soy sauce. This way, you can make it just right for your taste buds. Want to add extra flavor? Try adding crushed red pepper flakes for heat. You can also toss in some chopped pineapple for a sweet twist. Both options will give your dish more character. If you have leftover chicken, re-crisp it easily. Preheat your oven to 400°F. Place the chicken on a baking sheet for about 10 minutes. This will bring back that crispy texture. For meal prep, you can make this dish ahead. Cook the chicken and store it separately from the rice and veggies. This way, you can heat them up when you are ready to eat. {{image_2}} You can switch up the protein in your teriyaki bowls. While chicken thighs are my favorite for their rich flavor, chicken breast is also great. It has less fat, which can be nice if you want a lighter meal. Just remember, chicken breast cooks faster, so keep an eye on it. If you prefer vegetarian options, tofu is a fantastic choice. Press the tofu to remove extra moisture, then cut it into cubes. Coat the tofu in cornstarch just like the chicken. Fry it until golden brown for a crispy texture. This way, you get a delicious meal that fits your diet. The teriyaki sauce is the star of this dish, but you can change it up. If you like heat, try a spicy teriyaki option. Add sriracha or red pepper flakes to the sauce for a kick. This twist can elevate your dish and make it more exciting. You can also experiment with sweeteners. Instead of honey, use maple syrup or agave nectar. Each sweetener gives a unique flavor. Adjust the amount based on your taste. A little extra sweetness can balance the saltiness of the soy sauce. When serving your crispy teriyaki chicken, think about the sides. You can pair it with other grains like quinoa or brown rice. They add different textures and flavors to your meal. Don't forget to add more veggies, too! Consider adding roasted bell peppers, snap peas, or bok choy. These vegetables add color and nutrition. You could even toss in some edamame for extra protein. Mixing different veggies makes your meal vibrant and fun. Feel free to get creative and make this dish your own! To keep your crispy teriyaki chicken fresh, store leftovers in the fridge. Use an airtight container for best results. This prevents the chicken from drying out. It can last about 3 to 4 days when stored properly. If you want to save it for later, consider freezing. Place the chicken and veggies in a freezer-safe bag. Remove as much air as possible before sealing. This helps avoid freezer burn. You can freeze the dish for up to 3 months. When it's time to reheat, avoid the microwave if you can. Use a skillet over low heat for the best results. Add a splash of water or broth to keep moisture. Stir the chicken and rice often to heat evenly. If you prefer the microwave, use a microwave-safe bowl. Cover it with a damp paper towel. This helps keep the chicken moist. Aim for 1-2 minutes, checking halfway through. In your pantry, soy sauce can last for years. Honey is also long-lasting. Rice vinegar holds up well too. Fresh ginger and garlic, however, have a shorter shelf life. They last about a week in the fridge. Check for signs of spoilage. If the ginger is soft or moldy, it's time to toss it. Garlic should be firm and free from sprouts. This ensures your teriyaki sauce remains tasty and safe to eat. To make teriyaki sauce, you need these ingredients: - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 teaspoons grated fresh ginger - 2 cloves garlic, minced - 1 teaspoon sesame oil In a small saucepan, mix these ingredients. Heat the mixture over medium heat. Stir until the honey dissolves. Cook for 2-3 minutes until the sauce thickens slightly. Remove from heat and use it to coat your chicken. Yes, you can use other vegetables in this recipe. Some great choices are: - Bell peppers - Snap peas - Zucchini - Cauliflower Feel free to mix and match. Just cut them into bite-sized pieces. Adjust cooking time based on the vegetable you choose. You can serve many delicious sides with teriyaki chicken bowls. Some tasty options are: - Steamed edamame - Cucumber salad - Miso soup - Fried rice These sides will enhance the meal and add more flavor. To make this recipe gluten-free, use gluten-free soy sauce. Ensure that other ingredients are gluten-free as well. Most honey, rice vinegar, and sesame oil are safe. Always check labels to avoid gluten. To add spice, you can: - Mix in red pepper flakes. - Add sriracha or chili sauce to the teriyaki sauce. - Top with sliced jalapeños. These options will give your teriyaki chicken a nice kick! In this article, we explored how to make crispy teriyaki chicken. We discussed the key ingredients, from chicken thighs to the perfect teriyaki sauce. Following clear steps, I showed how to prepare, cook, and assemble your dish. I shared tips for achieving the crispiest chicken and ways to personalize the flavor. Remember, storing and reheating properly keeps your meal fresh. Whether you follow the recipe or make it your own, your teriyaki chicken will be a hit! Enjoy your cooking journey.

Crispy Teriyaki Chicken Bowls Better Than Takeout

Savor the deliciousness of Crispy Teriyaki Chicken Bowls that are perfect for any meal! This recipe features tender chicken bites coated in cornstarch for that unbeatable crunch, topped with a homemade teriyaki sauce made from soy sauce, honey, and spices. Serve over fluffy jasmine rice with vibrant veggies for a wholesome dinner. Click to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup cornstarch

3 tablespoons vegetable oil

1/4 cup soy sauce (low sodium preferred)

1/4 cup honey

2 tablespoons rice vinegar

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 teaspoon sesame oil

2 cups cooked jasmine rice

1 cup broccoli florets

1 cup shredded carrots

2 green onions, sliced

Sesame seeds for garnish

Instructions
 

Prepare the Chicken: In a medium bowl, coat the chicken pieces with cornstarch until fully covered. This will help create a crispy texture.

    Make the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Stir until the honey is dissolved and the mixture begins to simmer. Let it cook for about 2-3 minutes to thicken slightly. Remove from heat.

      Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for about 4-5 minutes on each side, or until crispy and golden brown. You may need to do this in batches to avoid overcrowding the pan.

        Add the Sauce: Once the chicken is cooked, lower the heat to medium and pour the teriyaki sauce over the chicken. Toss to coat the chicken evenly, cooking for an additional 2 minutes until everything is well combined and heated through.

          Blanch the Vegetables: In a separate pot, bring water to a boil and quickly blanch the broccoli florets for about 2 minutes until bright green and tender-crisp. Drain and set aside.

            Assemble the Bowls: In each bowl, place a generous serving of jasmine rice. Top with the crispy teriyaki chicken, blanched broccoli, and shredded carrots.

              Garnish: Sprinkle sliced green onions and sesame seeds over the top for added flavor and crunch.

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