Make the Teriyaki Sauce

In a small saucepan, whisk together soy sauce, ¼ 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 together cornstarch and the remaining 2 tablespoons water.

Add the cornstarch mixture to the saucepan.

Reduce the heat slightly and cook for 1 minute, stirring constantly until thickened.

Remove from heat and set aside.

Grill the Chicken

Brush both sides of the chicken breasts with 1½ tablespoons olive oil.

Season with black pepper.

Preheat the grill to medium-high heat, approximately 425–450°F (220–230°C).

Lightly oil the grill grates.

Grill the chicken for about 4 minutes per side or until the internal temperature reaches 165°F (74°C).

Transfer to a plate and allow to rest for 5 minutes.

Dice the chicken into bite-sized cubes.

Cook the Vegetables

Heat the remaining olive oil in a large skillet over medium-high heat.

Add zucchini, broccoli, and carrots.

Sauté for 4–5 minutes until crisp-tender.

Assemble the Bowls

Divide the cooked rice among four serving bowls.

Top each bowl with grilled chicken and vegetables.

Drizzle generously with homemade teriyaki sauce.

Garnish with sesame seeds if desired.

Serve warm and enjoy your Teriyaki Grilled Chicken Rice Bowls.