Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls

02.02.2016

Here is a recipe I’ve been meaning to share for probably the last 3 years. It’s much like an entree I order at a local restaurant (Rumbi for anyone from Utah or Idaho) and I love being able to make it at home. I also love that this recipe doesn’t require any marinating and therefor it comes together pretty quickly, especially if you happen to have left over rice. Another great thing is that you’ll likely have some left over teriyaki sauce from this recipe to use for grilled chicken, salmon or beef the next day.

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 Tbsp packed light-brown sugar
  • 3 Tbsp honey
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 Tbsp minced ginger
  • 1 Tbsp rice vinegar
  • 1 1/2 Tbsp cornstarch
  • 3 1/2 Tbsp olive oil, divided, plus more for brushing grill
  • 1 1/2 lbs bonless skinless chicken breasts
  • Ground black pepper
  • 1 medium zucchini, diced 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 directions on package (I prefer short grain brown rice)
  • Sesame seeds, optional
Read the whole recipe on Cooking Classy