Teriyaki Grilled Chicken and Veggie Rice Bowls
User Reviews
5.0
60 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Japanese
Teriyaki Grilled Chicken and Veggie Rice Bowls
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A flavor packed veggie rice bowl with teriyaki chicken.
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Ingredients
Teriyaki sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 Tbsp packed light-brown sugar
- 3 Tbsp honey
- 3 cloves garlic , minced (1 Tbsp)
- 1 Tbsp minced ginger
- 1 Tbsp rice vinegar
- 1 1/2 Tbsp cornstarch
Chicken, veggies and rice
- 3 1/2 Tbsp olive oil , divided, plus more for brushing grill
- 1 1/2 lbs bonless skinless chicken breasts
- ground black pepper
- 1 medium zucchini , diced into half moons and quartered (1 1/2 cups)
- 1 1/2 cups matchstick carrots
- 2 1/2 cups small diced broccoli florets
- 1 1/2 - 2 cups White or brown rice , cooked according to directions on package (I prefer short grain brown rice)
- sesame seeds , optional
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Instructions
For the teriyaki sauce:
- In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
- Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
For the chicken:
- Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C).
- Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
For the veggies:
- Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
To assemble bowls:
- Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
- Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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