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These Teriyaki Chicken Bowls feature a homemade teriyaki sauce. They're loaded with veggies and you can enjoy them with white, brown, or cauliflower rice!
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Teriyaki Chicken Bowls

These Teriyaki Chicken Bowls feature a homemade teriyaki sauce. They're loaded with veggies and you can enjoy them with white, brown, or cauliflower rice!
Course Main Course
Keyword Teriyaki Chicken, Teriyaki Chicken Bowls
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

Teriyaki sauce

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 tablespoon packed light-brown sugar
  • 3 tablespoon honey
  • 3 cloves garlic minced (1 tablespoon)
  • 1 tablespoon minced ginger
  • 1 tablespoon rice vinegar
  • 1 1/2 tablespoon cornstarch

Chicken, veggies and rices

  • 3 1/2 tablespoon olive oil divided, plus more for brushing grill
  • 1 1/2 lbs bonless skinless chicken breasts

Ground black pepper

  • 1 medium zucchini cut into half moons and quartered (1 1/2 cups)
  • 1 1/2 cups matchstick carrots
  • 2 1/2 cups small diced broccoli florets
  • 1 1/2 - 2 cups white or brown rice cooked according to package instructions (I personally like using short grain brown rice)
  • Sesame seeds optional

Instructions

For the teriyaki sauce:

  • In a small saucepan, whisk together low-sodium soy sauce, 1/4 cup + 2 tablespoons of water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring the mixture to a gentle boil over medium-high heat. Whisk together cornstarch with the remaining 2 tablespoons of water, then add it to the sauce mixture in the saucepan. Reduce the heat slightly and let it boil for 1 minute, stirring constantly. Remove from heat and set aside.

For the chicken:

  • Brush both sides of the chicken with 1 1/2 tablespoons of olive oil and season with pepper (no need for salt since the teriyaki sauce is already salty). Preheat a grill over medium-high heat (around 425 - 450°F/220-230°C). Lightly brush the grill grates with oil, then grill the chicken until the center registers 160 - 165°F/ 70-73°C on an instant-read thermometer, about 4 minutes per side. Remove from the grill and let it rest for 5 minutes, then dice it into cubes.

For the veggies:

  • 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 to 5 minutes until they are crisp-tender.
  • To assemble bowls:
  • Layer the cooked rice into 4 bowls, then top each with 1/4 of the diced chicken and 1/4 of the sautéed veggies. Drizzle your desired amount of teriyaki sauce over the tops (you'll have some extra left over - save it for chicken or salmon the next day), and sprinkle with sesame seeds. Serve warm.