How To Make Teriyaki Grilled Chicken And Veggie Rice Bowls

TERIYAKI GRILLED CHICKEN AND VEGGIE RICE BOWLS

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A flavor packed veggie rice bowl with teriyaki chicken.

Course: Main Course

Cuisine: Japanese

Keyword: rice bowls, Teriyaki chicken

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 465 kcal

Author: Jaclyn

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 

INSTRUCTIONS

For the teriyaki sauce:

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). 
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