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Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls are packed with juicy chicken, fresh vegetables, and homemade teriyaki sauce.
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Prep Time 15 minutes
Course Main Course
Cuisine Asian-Inspired

Ingredients
  

Teriyaki Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 tablespoons packed light brown sugar
  • 3 tablespoons honey
  • 3 cloves garlic minced
  • 1 tablespoon minced ginger
  • 1 tablespoon rice vinegar
  • 1 1/2 tablespoons cornstarch
  • Chicken Vegetables, and Rice
  • 3 1/2 tablespoons olive oil divided
  • 1 1/2 pounds boneless skinless chicken breasts

Ground black pepper

  • 1 medium zucchini diced
  • 1 1/2 cups matchstick carrots
  • 2 1/2 cups small broccoli florets
  • 1 1/2 to 2 cups cooked white or brown rice
  • Sesame seeds optional

Instructions
 

Make the Teriyaki Sauce

  • In a small saucepan, whisk together soy sauce, 1/4 cup plus 2 tablespoons water, brown sugar, honey, garlic, ginger, and rice vinegar.
  • Bring the mixture to a gentle boil over medium-high heat.
  • In a small bowl, whisk cornstarch with the remaining 2 tablespoons water.
  • Add the cornstarch slurry to the saucepan and stir continuously.
  • Simmer for 1 minute until the sauce thickens.
  • Remove from heat and set aside.
  • Grill the Chicken
  • Brush both sides of the chicken breasts with 1 1/2 tablespoons olive oil.
  • Season lightly with black pepper.
  • Preheat a grill to medium-high heat, about 425–450°F (220–230°C).
  • Lightly oil the grill grates.
  • Grill chicken for approximately 4 minutes per side or until the internal temperature reaches 165°F (74°C).
  • Remove from the grill and allow to rest for 5 minutes.
  • Dice into bite-sized cubes.

Cook the Vegetables

  • Heat the remaining olive oil in a large skillet over medium-high heat.
  • Add zucchini, carrots, and broccoli.
  • Sauté for 4–5 minutes until crisp-tender.

Assemble the Bowls

  • Divide cooked rice among four serving bowls.
  • Top each bowl with grilled chicken and sautéed vegetables.
  • Drizzle generously with homemade teriyaki sauce.
  • Sprinkle with sesame seeds if desired.
  • Serve warm and enjoy.

Notes

  • Low-sodium soy sauce helps control salt levels.
  • Substitute tamari for a gluten-free option if needed.
  • Jasmine rice or quinoa also work well.
  • Leftover sauce can be refrigerated and used on salmon, beef, or vegetables.