Teriyaki Grilled Chicken and Veggie Rice Bowls
These Teriyaki Grilled Chicken and Veggie Rice Bowls are a perfect balance of savory, sweet, and fresh. With a homemade teriyaki sauce, they bring a delicious depth of flavor that complements the juicy grilled chicken and crisp vegetables.
Packed with nutritious ingredients like zucchini, broccoli, and carrots, these bowls are as wholesome as they are tasty. Whether served with white, brown, or cauliflower rice, they offer a customizable meal that’s both satisfying and nourishing.
Ideal for busy weeknights or meal prepping, these bowls are quick to assemble and full of vibrant flavors. Drizzle on the extra teriyaki sauce and top with sesame seeds for an added crunch and a touch of flair.
Teriyaki Grilled Chicken and Veggie Rice Bowls – Ingredients
The homemade teriyaki sauce blends the rich, savory depth of soy sauce with the sweetness of honey and brown sugar, creating a perfectly balanced glaze that elevates the dish. Aromatic garlic and ginger infuse a warm, zesty flavor that complements the fresh ingredients.
Tender chicken breasts provide a satisfying protein base, while sautéed zucchini, broccoli, and carrots bring color, crunch, and nutrition to each bite. The rice acts as the hearty foundation, absorbing the flavors and adding a comforting texture.
Optional sesame seeds add a delicate crunch and a hint of nuttiness, tying together the vibrant vegetables, juicy chicken, and flavorful sauce for a wholesome, satisfying meal.
Recipe Tips
- Perfecting the Teriyaki Sauce: For an extra depth of flavor in your teriyaki sauce, make sure to let the sauce simmer and thicken properly. The cornstarch slurry should be whisked into the sauce mixture slowly to avoid lumps. Allow the sauce to boil for at least 1 minute after adding the cornstarch, ensuring it thickens to a nice, glossy consistency.
- Grill the Chicken Just Right: To get perfectly grilled chicken, make sure to use a meat thermometer to check for doneness. The internal temperature should reach 160-165°F (70-73°C) to ensure the chicken is fully cooked but still juicy. Let the chicken rest for a few minutes after grilling to allow the juices to redistribute before cutting.
- Customize Your Veggies: While the recipe calls for zucchini, broccoli, and carrots, feel free to experiment with other veggies like bell peppers, snap peas, or mushrooms. Just make sure the veggies are cut evenly to ensure they cook at the same rate. Keep the sautéing time to 4-5 minutes to preserve their crisp-tender texture.
What to Serve with Teriyaki Grilled Chicken and Veggie Rice Bowls
- Simple Asian Cucumber Salad: A refreshing cucumber salad with a light dressing of rice vinegar, sesame oil, and a dash of soy sauce complements the rich flavors of the teriyaki chicken bowls. The crisp, cool cucumbers provide a nice contrast to the warm, savory rice bowls.
- Steamed Edamame: Steamed edamame, tossed with a sprinkle of sea salt, makes for a great side dish. Its fresh, slightly nutty flavor pairs well with the sweet and savory teriyaki sauce, offering an additional protein-packed component to your meal.
- Miso Soup: A warm bowl of miso soup adds a comforting, umami-rich side that balances the sweetness of the teriyaki sauce. You can add tofu or seaweed to make the soup heartier, creating a well-rounded meal experience.
FAQ
- Can I use a store-bought teriyaki sauce instead of making my own? Yes, if you’re short on time, a store-bought teriyaki sauce will work. However, homemade sauce allows you to adjust the sweetness and saltiness to your preference, enhancing the overall flavor of the dish.
- What type of rice is best for this recipe? While white rice, brown rice, or cauliflower rice all work well, short-grain brown rice is particularly recommended for its chewy texture and nutty flavor. It absorbs the teriyaki sauce beautifully, making it a satisfying base for the chicken and veggies.
- Can I make this dish ahead of time? Yes, you can prep the chicken, sauce, and veggies ahead of time. Store them separately in the fridge and assemble the bowls when ready to serve. The teriyaki sauce can be stored in an airtight container for up to a week.
- Can I use different vegetables in this recipe? Absolutely! Feel free to swap the zucchini, carrots, and broccoli for other veggies like bell peppers, snap peas, or even bok choy. Just ensure the vegetables are cut into uniform pieces for even cooking.
Teriyaki Grilled Chicken and Veggie Rice Bowls
Ingredients
- For the Teriyaki Sauce:
- Low-sodium soy sauce
- Water
- Light brown sugar
- Honey
- Garlic minced
- Fresh ginger minced
- Rice vinegar
- Cornstarch
- For the Chicken Veggies, and Rice:
- Olive oil
- Boneless skinless chicken breasts
- Ground black pepper
- Zucchini diced into half moons and quartered
- Matchstick carrots
- Small diced broccoli florets
- White or brown rice cooked
- Sesame seeds optional
Instructions
- Preparing the Teriyaki Sauce:
- In a small saucepan, combine the soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring to a gentle boil over medium-high heat, stirring occasionally.
- In a separate bowl, dissolve the cornstarch in the remaining water and add it to the saucepan. Stir constantly as the mixture boils for about one minute until it thickens. Remove from heat and set aside.
- Cooking the Chicken:
- Brush both sides of the chicken breasts with 1 1/2 tablespoons of olive oil and season with black pepper. There’s no need for salt due to the sodium content of the teriyaki sauce.
- Preheat the grill to a medium-high temperature, about 425-450°F (220-230°C). Lightly oil the grill grates, then cook the chicken for approximately 4 minutes per side or until the internal temperature reaches 160-165°F (70-73°C). Let the chicken rest for 5 minutes before dicing it into cubes.
- Cooking the Vegetables:
- Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the zucchini, broccoli, and carrots, and sauté for 4-5 minutes until they are crisp-tender.
- Assembling the Bowls:
- Arrange the rice in four bowls, then top each with an equal portion of the diced chicken and sautéed vegetables. Drizzle the desired amount of teriyaki sauce over the top, reserving any leftover sauce for later use. Optionally, sprinkle with sesame seeds for added texture. Serve immediately while warm.
