Teriyaki Grilled Chicken and Veggie Rice Bowls

This teriyaki grilled chicken and veggie rice bowls recipe is a delicious and balanced meal with a burst of Asian flavors. It combines the subtle sweetness of teriyaki sauce with the satisfying crunch of fresh vegetables, and the hearty grilled chicken cuts. The rice adds a comforting, filling base to the dish making it a satisfying and wholesome meal.

Photos of Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe

All the ingredients needed should be readily available in most kitchen pantries or common supermarket aisles. However, the ingredient you might need to look for would be the rice vinegar, which is essential for the tanginess in the teriyaki sauce. This can be found in the Asian or International food aisles. The matchstick carrots are just thin strips of carrot, which can be prepared at home or bought pre-cut.

Ingredients for Teriyaki Grilled Chicken and Veggie Rice Bowls

soy sauce: Used for the salty base of the teriyaki sauce.

light brown sugar: Adds a touch of sweetness to the teriyaki sauce.

honey: Enhances the sweetness of the sauce.

garlic cloves: Provides a savory depth to the sauce.

ginger: Adds a spicy, aromatic kick to the sauce.

rice vinegar: Gives the sauce its signature tang.

olive oil: Used for grilling and sauteing.

chicken breasts: The protein of the dish, grilled to perfection.

zucchini: A fresh vegetable for a healthful crunch.

carrots: Adds a sweet crunch to the dish.

broccoli florets: Another vegetable component, full of nutrients.

rice: The base of the dish, filling and comforting.

sesame seeds: For garnish and a bit of crunch.

One reader, Jesus Wilhelm says:

This teriyaki grilled chicken and veggie rice bowl recipe is a game-changer! The teriyaki sauce is the perfect balance of sweet and savory, and the grilled chicken and veggies are bursting with flavor. It's a wholesome and satisfying meal that's become a family favorite. Highly recommend trying it out!

Jesus Wilhelm

Techniques Required for Making Teriyaki Grilled Chicken and Veggie Rice Bowls

How to make teriyaki sauce: Combine low-sodium soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar in a saucepan. Bring to a light boil, then whisk together cornstarch with water and add to the sauce. Allow to boil for about 1 minute, stirring constantly. Remove from heat and set aside.

How to grill chicken: Brush both sides of the chicken with olive oil and season with pepper. Preheat a grill over medium-high heat to about 425 to 450 degrees F. Grill the chicken for about 4 minutes per side until the center registers 160 to 165 degrees F on an instant-read thermometer. Remove and let rest for about 5 minutes, then dice into cubes.

How to sauté vegetables: Heat olive oil in a sauté pan over medium-high heat. Add zucchini, broccoli, and carrots and sauté for about 4 to 5 minutes until crisp-tender.

How to assemble rice bowls: Layer rice into 4 bowls, then top each with the grilled chicken and sautéed vegetables. Drizzle the desired amount of teriyaki sauce over the tops and sprinkle with sesame seeds. Serve warm.

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.

Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

For the Teriyaki Sauce:

½cuplow sodium soy sauce
½cupwater
3tbsplight brown sugar,packed
3tbsphoney
3garlic cloves,(1 tbsp) minced
1tbspginger,minced
1tbsprice vinegar
1½tbspcornstarch

For the Chicken, Veggies, and Rice:

3½tbspolive oil,divided, plus more for brushing grill
1½lbschicken breasts,boneless skinless
ground black pepper
1½cupsmedium zucchini,diced into half moons and quartered
1½cupsmatchstick carrots
2½cupssmall broccoli florets,diced
1½-2cupswhite or brown rice,cooked according to directions on package
sesame seeds,optional

Instructions

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.

Nutrition

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

Technique Tip for Perfect Teriyaki Grilled Chicken and Veggie Rice Bowls

When grilling the chicken, it's important to not overcook it as it can become dry and tough. To ensure the chicken is cooked perfectly, use an instant-read thermometer. The chicken is done when it reaches an internal temperature of 160 to 165 degrees Fahrenheit. Also, letting the chicken rest for a few minutes after grilling allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist chicken.

Time-Saving Tips for Making Teriyaki Chicken and Veggie Rice Bowls

Prep ahead: Marinate the chicken the night before to enhance the flavor and save time on the day of cooking.

One-pot cooking: Consider using a rice cooker to simultaneously cook the rice and steam the vegetables, saving time and reducing cleanup.

Batch cooking: Make a larger quantity of teriyaki sauce and store it in the fridge for future use, cutting down on prep time for future meals.

Pre-cut veggies: Purchase pre-cut vegetables to save time on chopping and preparation.

Substitute Ingredients For Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe

low sodium soy sauce - Substitute with coconut aminos: Coconut aminos are a great substitute for soy sauce as they are gluten-free and have a similar umami flavor.
light brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 replacement for brown sugar and adds a slightly caramel-like flavor to the teriyaki sauce.
honey - Substitute with maple syrup: Maple syrup can replace honey in the teriyaki sauce, providing a natural sweetness and depth of flavor.
chicken breasts - Substitute with tofu or tempeh: Tofu or tempeh can be used as a plant-based alternative to chicken, providing a protein-rich option for the dish.
zucchini - Substitute with bell peppers: Bell peppers can add a similar crunch and texture to the dish as zucchini, while also providing a pop of color.
matchstick carrots - Substitute with julienned daikon radish: Julienned daikon radish can offer a similar crispness and mild sweetness to matchstick carrots in the rice bowls.
broccoli florets - Substitute with cauliflower florets: Cauliflower florets can be used as a substitute for broccoli, providing a similar texture and absorbing the flavors of the teriyaki sauce.
white or brown rice - Substitute with quinoa: Quinoa can be used as a nutritious alternative to rice, offering a complete protein and nutty flavor to the dish.

Presentation Tips for Teriyaki Grilled Chicken and Veggie Rice Bowls

Elevate the plating: When presenting the teriyaki grilled chicken and veggie rice bowls, focus on creating an elegant and visually appealing presentation. Use edible flowers or microgreens to add a pop of color and freshness to the dish.
Incorporate texture: Introduce a variety of textures to the dish to enhance the dining experience. Consider adding a crunchy element such as tempura flakes or toasted sesame seeds to provide contrast to the tender chicken and vegetables.
Emphasize precision: Pay attention to the placement of each component on the plate. Arrange the diced chicken, sautéed vegetables, and rice meticulously to showcase attention to detail and culinary finesse.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors of the dish to stand out. Avoid overcrowding the plate and focus on creating a visually striking composition.
Incorporate Japanese-inspired elements: Infuse the presentation with subtle nods to Japanese cuisine. Consider using chopsticks as a stylish and authentic utensil option for serving the dish.
Highlight the teriyaki sauce: Showcase the luscious teriyaki sauce by drizzling it in a deliberate and artistic manner. Use a squeeze bottle to create elegant swirls or zigzag patterns, adding a touch of sophistication to the presentation.

Essential Tools for Making Teriyaki Chicken and Veggie Rice Bowls

Saucepan: A deep cooking pan with a handle and a lid, used for heating and cooking sauces, soups, and other liquids.
Whisk: A kitchen utensil used for whipping and mixing ingredients together, typically consisting of a long, narrow handle with a series of wire loops joined at the end.
Grill: A device used for cooking food by applying heat from below, often over an open flame or hot coals.
Instant-read thermometer: A thermometer used to quickly measure the internal temperature of food, providing an accurate reading within seconds.
Saute pan: A wide, flat-bottomed pan with relatively tall sides, used for sautéing, frying, and searing foods.

Storing and Freezing Teriyaki Chicken and Veggie Rice Bowls

Allow the teriyaki grilled chicken and veggie rice bowls to cool completely before storing them in the refrigerator or freezer.
For refrigeration, transfer the cooled chicken, vegetables, and rice into separate airtight containers. Store the teriyaki sauce in a separate container as well. These components will keep in the refrigerator for up to 4 days.
When ready to serve, reheat the rice and vegetables in the microwave or on the stovetop until heated through. Reheat the chicken in the microwave or in a skillet over medium heat until warmed through. Drizzle the desired amount of teriyaki sauce over the top and enjoy.
For freezing, transfer the cooled chicken, vegetables, and rice into separate freezer-safe containers or resealable bags. Store the teriyaki sauce in a separate freezer-safe container as well. These components will keep in the freezer for up to 3 months.
When ready to serve, thaw the chicken, vegetables, rice, and teriyaki sauce in the refrigerator overnight. Reheat the components as described above for refrigerated storage.
Note: The vegetables may lose some of their crispness after being frozen and reheated, but they will still taste delicious in the rice bowls.

How To Reheat Leftover Teriyaki Chicken and Rice Bowls

Preheat your oven to 350°F (175°C). Place the leftover teriyaki grilled chicken and veggie rice bowls in an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes, or until the food is heated through. This method helps to retain the moisture in the food and prevents it from drying out.
If you have a microwave, you can also reheat your leftovers in a microwave-safe container. Cover the container with a damp paper towel to prevent the rice from drying out. Heat on high for 1-2 minutes, or until the food is heated through. Stir the food halfway through the reheating process to ensure even heating.
For a quick and easy reheat, you can also use a skillet on the stovetop. Add a small amount of olive oil or butter to the skillet and heat over medium heat. Add the leftover teriyaki grilled chicken and veggies to the skillet and stir-fry for 3-4 minutes, or until the food is heated through. Add the leftover rice to the skillet and stir-fry for an additional 1-2 minutes, or until the rice is heated through.
If you want to add some extra flavor to your leftovers, try adding some fresh vegetables or herbs to the dish before reheating. For example, you could add some sliced bell peppers, onions, or carrots to the skillet when reheating the teriyaki grilled chicken and veggies. You could also add some chopped cilantro or green onions to the rice before reheating.
If you have a lot of leftovers, you can also freeze them for later use. To freeze, place the leftover teriyaki grilled chicken and veggie rice bowls in a freezer-safe container and label it with the date. When you're ready to eat the leftovers, simply thaw them in the refrigerator overnight and reheat using one of the methods mentioned above.

Random Fact About Teriyaki Grilled Chicken and Veggie Rice Bowls

The teriyaki grilled chicken and veggie rice bowls recipe is a delicious and nutritious meal that combines the flavors of tender chicken, fresh vegetables, and savory teriyaki sauce. This dish is a great source of protein, fiber, and essential nutrients. It's a versatile recipe that can be customized with different vegetables and grains to suit individual preferences. The homemade teriyaki sauce adds a delightful sweet and tangy flavor to the dish, elevating its taste. This recipe is a perfect balance of flavors and textures, making it a satisfying and wholesome meal option for any occasion.

Is Making Teriyaki Chicken and Rice Bowls at Home Cost-Effective?

This teriyaki grilled chicken and veggie rice bowls recipe is quite cost-effective for a household. The main ingredients, such as chicken, zucchini, carrots, and rice, are generally affordable and readily available. The homemade teriyaki sauce also uses basic pantry staples. With careful shopping, this recipe can be prepared at a reasonable cost. The overall verdict for this recipe is 9/10. The approximate cost for a household of 4 people is around $20-$25, making it a budget-friendly and delicious meal option.

Is This Teriyaki Chicken and Veggie Bowl Healthy?

This teriyaki grilled chicken and veggie rice bowl recipe offers a balanced meal with lean protein, vegetables, and complex carbohydrates. The grilled chicken provides a healthy cooking method, and the variety of vegetables adds essential vitamins and minerals. However, there are a few aspects that could be improved to make it even healthier:

The teriyaki sauce contains a significant amount of sugar from the brown sugar and honey, which can add unnecessary calories and contribute to blood sugar spikes
The recipe uses white or brown rice, but opting for brown rice would provide more fiber and nutrients
The amount of oil used for sautéing the vegetables and brushing the chicken could be reduced to lower the overall calorie and fat content

To make this recipe even healthier, consider the following suggestions:

Reduce the amount of brown sugar and honey in the teriyaki sauce, or replace them with natural sweeteners like stevia or monk fruit extract
Use a low-sodium soy sauce to reduce the overall sodium content of the dish
Opt for brown rice instead of white rice to increase the fiber and nutrient content
Reduce the amount of oil used for sautéing the vegetables and brushing the chicken, or use a cooking spray instead
Add more non-starchy vegetables like bell peppers, onions, or mushrooms to increase the volume and nutrient density of the dish
Use skinless chicken breasts to reduce the fat content further
Garnish with fresh herbs like cilantro or green onions for added flavor and nutrients

Editor's Thoughts on This Teriyaki Chicken and Rice Bowl Recipe

The teriyaki grilled chicken and veggie rice bowls recipe is a delightful combination of savory and sweet flavors. The homemade teriyaki sauce adds depth to the dish, complementing the tender grilled chicken and vibrant sautéed vegetables. The use of fresh ingredients and the balance of textures make this recipe a winner. It's a versatile dish that can be enjoyed for a casual weeknight dinner or a special gathering. The flavors and presentation make it a standout dish that will surely impress your guests.

Enhance Your Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe with These Unique Side Dishes:

Miso-Glazed Eggplant: Sliced eggplant marinated in a savory miso glaze and grilled to perfection

Honey Sriracha Brussels Sprouts: Crispy Brussels sprouts roasted with a sweet and spicy honey sriracha glaze

Pineapple Mango Salsa: Freshly diced pineapple and mango mixed with red onion, cilantro, and lime juice for a refreshing and tropical salsa

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Appetizer and Dessert Pairings for Teriyaki Grilled Chicken and Veggie Rice Bowls

Appetizers:

Stuffed Mushrooms: Delight your taste buds with these savory stuffed mushrooms, filled with a flavorful mixture of cream cheese, garlic, and herbs. Each bite is a burst of creamy, earthy goodness that will leave you craving for more.

Caprese Skewers: Indulge in the perfect combination of juicy cherry tomatoes, fresh mozzarella, and fragrant basil, all drizzled with a balsamic glaze. These caprese skewers are a refreshing and elegant appetizer that will impress your guests.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and decadent texture will satisfy any chocolate lover's cravings.

Berry Parfait: Layered with creamy Greek yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful and refreshing treat. The combination of sweet and tart flavors creates a perfect balance in every spoonful.

Why trust this Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe:

This recipe offers a delicious and wholesome meal, featuring teriyaki sauce made from scratch, ensuring a perfect balance of flavors. The use of low-sodium soy sauce and natural sweeteners like honey and brown sugar reflects a commitment to healthier ingredients. The grilling method ensures a juicy and flavorful chicken, while the combination of zucchini, carrots, and broccoli provides a colorful array of vegetables. The inclusion of sesame seeds adds a delightful crunch. With attention to detail and quality, this recipe promises a satisfying and trustworthy dining experience.

Share your thoughts on this Teriyaki Grilled Chicken and Veggie Rice Bowls recipe in the Recipe Sharing forum and let us know how it turned out for you!

FAQ:

Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, you can definitely use chicken thighs instead of chicken breasts. Just adjust the grilling time accordingly as thighs may take a little longer to cook through.

Can I make the teriyaki sauce ahead of time?

Absolutely! You can prepare the teriyaki sauce ahead of time and store it in an airtight container in the refrigerator for up to a week. Just reheat it gently before using.

Can I substitute the vegetables with other options?

Of course! Feel free to customize the vegetable selection based on your preferences or what you have on hand. Bell peppers, snap peas, or mushrooms would also work well in this dish.

How can I make this recipe vegetarian?

To make a vegetarian version, you can substitute the chicken with tofu or tempeh, and use vegetable broth instead of water in the teriyaki sauce for an extra depth of flavor.

Can I use store-bought teriyaki sauce instead of making it from scratch?

Yes, you can use store-bought teriyaki sauce if you're short on time. However, making it from scratch allows you to adjust the flavors to your liking and control the ingredients for a healthier option.