Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls
Teriyaki Grilled Chicken and Veggie Rice Bowls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Teriyaki sauce

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  • 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

Directions

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 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 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.

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