Teriyaki Grilled Chicken and Veggie Rice Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 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
Description
Teriyaki Grilled Chicken and Veggie Rice Bowls feature chicken breasts marinated and grilled with a teriyaki sauce made from low-sodium soy, honey, brown sugar, ginger, garlic, and rice vinegar thickened with cornstarch. The chicken is grilled to juicy perfection, then diced. Vegetables including zucchini, broccoli, and carrots are sautéed in olive oil to maintain some bite and freshness. The combination of the slightly sticky teriyaki sauce with savory grilled chicken and crisp vegetables served over rice creates a well-rounded bowl that offers both flavor and texture variety.
The dish can be enjoyed as a satisfying lunch or dinner bowl, providing protein, vegetables, and carbohydrate in one. A sprinkle of sesame seeds adds a subtle nutty note and a visual cue for the Asian-inspired profile. This meal suits those seeking a balanced, homemade entrée with familiar ingredients and flavors.
Though notes are not provided, grilling the chicken with a thermometer ensures it reaches a safe internal temperature for juiciness. The sauce is prepared separately with a cornstarch slurry to achieve a glossy, thick consistency that clings well to the proteins and vegetables.
Ingredients
Teriyaki sauce
- 1/2 cup soy sauce low-sodium
- 1/2 cup water
- 3 Tbsp light brown sugar packed
- 3 Tbsp honey
- 3 cloves garlic , minced (1 Tbsp)
- 1 Tbsp ginger minced
- 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 chicken breast boneless, skinless
- black pepper ground
- 1 zucchini diced into half moons and quartered (1 1/2 cups, medium
- 1 1/2 cups carrot matchstick cut
- 2 1/2 cups broccoli small diced florets
- 1 1/2 - 2 cups white rice cooked according to directions on package (I prefer short grain brown rice, or brown rice
- sesame seeds , optional
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)
User Reviews
Overall Rating
5
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