Teriyaki Chicken Rice Bowls with Veggies
Teriyaki Chicken Rice Bowls combine grilled chicken, fresh vegetables, and rice with a homemade teriyaki sauce.This easy recipe is perfect for meal prep.Ready in just 35 minutes and full of flavor.
Ingredients
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 Tbsp light brown sugar
- 3 Tbsp honey
- 3 cloves garlic minced
- 1 Tbsp minced ginger
- 1 Tbsp rice vinegar
- 1 1/2 Tbsp cornstarch
Chicken, Veggies, and Rice
- 3 1/2 Tbsp olive oil divided
- 1 1/2 lbs boneless skinless chicken breasts
- Ground black pepper
- 1 medium zucchini sliced
- 1 1/2 cups matchstick carrots
- 2 1/2 cups broccoli florets
- 1 1/2 –2 cups cooked white or brown rice
- Sesame seeds optional
Instructions
- In a saucepan, whisk soy sauce, water, brown sugar, honey, garlic, ginger, and vinegar. Bring to a light boil.
- Mix cornstarch with water, add to sauce, and cook until thickened. Set aside.
- Brush chicken with olive oil and season with black pepper.
- Grill chicken over medium-high heat until fully cooked, then rest and cube.
- Heat remaining oil in a pan and sauté zucchini, carrots, and broccoli until crisp-tender.
- Assemble Teriyaki Chicken Rice Bowls by layering rice, chicken, and vegetables. Drizzle with sauce and garnish with sesame seeds.
Notes
- You can substitute rice with quinoa or cauliflower rice.
- Add bell peppers or snap peas for more variety.
- Leftover sauce can be stored and reused for other dishes.