Teriyaki Grilled Chicken and Veggie Rice Bowls
Teriyaki Grilled Chicken and Veggie Rice Bowls
4.97 from 30 votes
This Teriyaki Chicken recipe will quickly become a new favorite! In this one-pan recipe, bite-size chicken breast pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15-minute recipe prep the sauce mixture while the chicken is cooking.
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| Teriyaki Grilled Chicken and Veggie Rice Bowls |
Servings: 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp olive oil
1/4 cup low-sodium soy sauce
1/4 cup water
2 Tbsp honey
1 1/2 Tbsp packed light brown sugar
1 Tbsp rice vinegar
1/4 tsp sesame oil
2 tsp peeled and minced fresh ginger
2 tsp peeled and minced fresh garlic (2 cloves)
2 tsp cornstarch
Sesame seeds and chopped green onions, for serving (optional)
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| Teriyaki Grilled Chicken and Veggie Rice Bowls |
Instructions
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°F/220-230°C).
- 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:
- 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 overuse it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
