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Teriyaki Grilled Chicken and Veggie Rice Bowls
5 from 60 votes

Teriyaki Grilled Chicken and Veggie Rice Bowls

These Teriyaki Grilled Chicken and Veggie Rice Bowls combine tender grilled chicken with sautéed zucchini, broccoli, and carrots, all coated in a homemade teriyaki sauce that's glossy and slightly sweet. Served over rice and optionally sprinkled with sesame seeds, this dish balances savory and sweet flavors with varying textures from crispy-tender vegetables to juicy chicken cubes.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: Japanese

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:
    Cup of Yum
  1. 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. 
  2. 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:
  1. 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). 
  2. 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:
  1. 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:
  1. 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.
  2. Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)