How To Make Teriyaki Grilled Chicken and Veggie Rice Bowls
Grab yourself a hearty bowl of perfectly grilled chicken that marries tenderness with succulent flavors from a mix of soy sauce, garlic, sugar, and ginger.
In a small saucepan whisk together low-sodium soy sauce, ¼ cup plus 2 tablespoons of water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring mixture to a light boil over medium-high heat.
Whisk together cornstarch with the remaining 2 tablespoons of water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil about 1 minute, stirring constantly. Remove from heat, set aside.
Brush both sides of chicken with 1½ tablespoons of olive oil and season pepper. Preheat a grill over medium-high heat to about 425 to 450 degrees F.
Brush grill grates lightly with oil then grill chicken for about 4 minutes per side until center registers 160 to 165 degrees F on an instant-read thermometer. Remove and let rest for about 5 minutes then dice into cubes.
Heat the remaining 2 tablespoons of olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute for about 4 to 5 minutes until crisp-tender.
Layer rice into 4 bowls then top each with ¼ of the chicken and ¼ of the veggies. Drizzle desired amount of teriyaki sauce over tops, sprinkle with sesame seeds. Serve warm.
- Calories: 716.84kcal
- Fat: 29.36g
- Saturated Fat: 6.52g
- Trans Fat: 0.18g
- Monounsaturated Fat: 15.62g
- Polyunsaturated Fat: 5.25g
- Carbohydrates: 69.79g
- Fiber: 4.06g
- Sugar: 23.08g
- Protein: 44.27g
- Cholesterol: 108.86mg
- Sodium: 1305.34mg
- Calcium: 100.62mg
- Potassium: 1040.32mg
- Iron: 3.52mg
- Vitamin A: 477.77µg
- Vitamin C: 42.90mg
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