Teriyaki Grilled Chicken and Veggie Rice Bowls

02.02.2016

Teriyaki Grilled Chicken and Veggie Rice Bowls | Cooking Classy

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.

Whether it be a rice bowl, a noodle bowl, a loaded salad bowl, a big bowl full of pasta, a breakfast bowl (is that a thing? It should be!) – entree bowls are always just good comfort food and you can always count on them to be loaded with goodness! I recently read in article in New York Times about how bowls are becoming much more common place at dinner and it just makes sense. They can pack a lot in, they can be used for just about anything, they’re more couch friendly than a plate, and many foods often look better in a bowl then they do piled on a plate. I know I need to order more big bowls because I love the idea of dinner in a bowl…like this recipe here. So grab yourself some big bowls and fill them up with these perfectly delicious Teriyaki Grilled Chicken and Veggie Rice Bowls!

Teriyaki Grilled Chicken and Veggie Rice Bowls | Cooking Classy Teriyaki Grilled Chicken and Veggie Rice Bowls | Cooking Classy

Teriyaki Grilled Chicken and Veggie Rice Bowls

Yield: 4 servings

Teriyaki Grilled Chicken and Veggie Rice Bowls

Ingredients

    Teriyaki sauce
  • 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
  • Chicken, veggies and rice
  • 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

Directions

  • For the teriyaki sauce:
  • In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
  • For the chicken:
  • Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
  • For the veggies:
  • Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
  • To assemble bowls:
  • Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
  • Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)
http://www.cookingclassy.com/2016/02/teriyaki-grilled-chicken-and-veggie-rice-bowls/

28 comments

  • Bess: THIS LOOKS SO GOOD . I DON’T DO RICE BUT I WILL TRY IT USING CAULIFLOWER RICE . I THINK THAT WILL WORK JUST FINE. THANKS FOR THE RECPIE February 3, 2016 at 7:13am Reply

  • Liz: Thank you for the nice recipe. February 3, 2016 at 8:22am Reply

  • Chels: I am so craving this right now! It reminds me of one of those chicken/veggies bowls from the food courts at the mall! Mmm! February 3, 2016 at 1:24pm Reply

  • Julie: You mention to add the soy sauce, 1/4 cup + 2 Tbs of the water. No where else does it mention to use soy sauce. I’m confused if you meant to say add the 1/2 cup of soy sauce, or under the ingredients was a typo and you meant to put 1/4 cup there. February 26, 2016 at 4:28pm Reply

    • Jaclyn: It’s there after a few sentences that follows :). February 27, 2016 at 12:20am Reply

  • Dorothy Romines: Yeah directions are not clear especially the soy sauce measurements. March 21, 2016 at 12:04pm Reply

    • Laurel: She’s saying: whisk together all of the soy sauce + water: 1/4 C and 2 additional tablespoons. Then you add be rest of the water a few sentences later. The 1/4 C plus 2 additional tablespoons all refer to the water- hence why they are listed after her comma in the directions. If you read it like that, it makes perfect sense. March 22, 2016 at 6:51am Reply

  • Kris: This recipe was so delicious! There was no extra terriyaki sauce because everyone gobbled it up. April 4, 2016 at 2:55pm Reply

  • Kris H: Made this for dinner tonight and it was so yummy!! Loved the teriyaki sauce. April 4, 2016 at 5:23pm Reply

    • Jaclyn: Thanks for your comment Kris, glad you liked it! April 5, 2016 at 11:39am Reply

  • Martha: Made it and it was a hit with all! Recipe was fast and easy. Thanks for sharing! April 9, 2016 at 9:18am Reply

  • McKenzie: just made this for dinner and it was amazing! simply delicious. I’ve tried lots of other recipes for homemade teriyaki sauce with a rice bowl and none of them tasted as good as yours. :) Thank you for the great recipe! April 19, 2016 at 8:19pm Reply

  • Jane: Another great recipe from Cooking Classy! We just had this for dinner and everyone loved it plus it was super easy! Thanks Jaclyn for all of the great recipes! May 1, 2016 at 9:13pm Reply

    • Jaclyn: So glad to hear it Jane! May 2, 2016 at 10:09am Reply

  • Kim: Made this tonight and it was excellent and easy. I added onions to the veggies, might try grilled veggies next time too. May 8, 2016 at 6:57pm Reply

  • Christina: Do you happen to have any kind of nutrition counts on this like calories carbs etc. Etc ??
    Just wondering thank you May 9, 2016 at 6:20pm Reply

  • DEBI: I’m making it tonight looks yummy and easy !;) May 11, 2016 at 7:41pm Reply

  • Rob: My fam loved this and it was easy too! I doubled the recipe cuz we fat but it still gd May 24, 2016 at 6:34pm Reply

  • Sharon: Looks delish! How does it freeze? May 26, 2016 at 3:57pm Reply

  • Sarah: I can’t have garlic…will the teriyaki sauce taste drastically different without it? June 12, 2016 at 2:54pm Reply

    • Jaclyn: It will be laking in flavor a bit so I’d try adding in a little grated onion or something. Hope that helps! June 12, 2016 at 9:08pm Reply

  • Mary: Jaclyn, Thank You for the recipes.
    My question is can the sauce and chicken be frozen for a freezer meal? July 1, 2016 at 5:33pm Reply

  • Brenda: LOVE LOVE LOVE this recipe. Thank you so much for it. Ive made it twice and switched up the veggies this time. I had zuchinni, onion, and a bag of broccoli slaw! Just as yummy. Like it because I can use tofu instead of chicken for my vegetarian kids, or since chicken isnt cooked in it, they can do the veggies, yummy sauce and rice! Perfect! July 24, 2016 at 10:36am Reply

    • Jaclyn: Thanks for the great review Brenda! July 25, 2016 at 10:47am Reply

  • Martie: I made this last night, and had the leftovers for lunch today. HUGE hit! I absolutely love that sauce. Thanks so much! :) August 6, 2016 at 5:28pm Reply

  • Susan: This was probably the best recipe I have tried for Teriyaki Bowls, OMG the sauce is to better than the restaurants. Great job !!!! Thank you so much for the recipe !! I have passed it on to my friends already and I made it tonight !!! Yummy !! ; )P August 7, 2016 at 8:40pm Reply

    • Jaclyn: I’m so glad you liked this recipe Susan! Thanks for sharing :)! August 8, 2016 at 10:53am Reply

  • elizabeth: I added Szechuan stir fry sauce, sesame oil, port wine(Didn’t have any sherry), couple shakes of chili flakes and a splash of mirin. Fantastic. August 23, 2016 at 4:15pm Reply

Add your comment:

Copyright 2016 Cooking Classy
Design by cre8d