Teriyaki Grilled Chicken and Veggie Rice Bowls

February 2, 2016

These Grilled Teriyaki Chicken Bowls are made with a homemade teriyaki sauce. These bowls are packed with veggies and can be served with white, brown or cauliflower rice! 

Grilled Teriyaki Chicken Bowl with chopsticks

Grilled Teriyaki Chicken Bowls

Here is a recipe I’ve been meaning to share for probably the last three 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 therefore it comes together pretty quickly, especially if you happen to have leftover 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 the New York Times about how bowls are becoming much more commonplace 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 teriyaki chicken bowl recipe. So grab yourself some big bowls and fill them up with these perfectly delicious grilled chicken teriyaki bowls!

two teriyaki bowls with chopsticks

Teriyaki Bowl Ingredients

For the homemade teriyaki sauce, you’ll need:

  • Low-sodium soy sauce
  • Water
  • Light brown sugar
  • Honey
  • Garlic
  • Ginger
  • Rice vinegar
  • Cornstarch

And for the teriyaki chicken bowls, you’ll need:

  • Olive oil
  • Chicken breasts
  • Pepper
  • Zucchini
  • Matchstick carrots
  • Broccoli
  • Rice, for serving
  • Sesame seeds, optional

How to Make Grilled Teriyaki Chicken Bowls

  • Whisk together teriyaki sauce ingredients in small saucepan and cook until thickened slightly.
  • Grill chicken until cooked through, then cube.
  • Sauté zucchini, carrots, and broccoli in an oiled skillet until crisp-tender.
  • Assemble bowls — add rice to bottom of bowl, follow by veggies and grilled chicken pieces. Drizzle with homemade teriyaki and garnish with sesame seeds.

close up of Grilled Teriyaki Chicken Bowl

Can I Make This With Frozen Vegetables?

Yes, you can use frozen vegetables instead of fresh for this recipe. Just make sure to cook the veggies before adding them to your teriyaki bowl.

Can I Bake the Chicken Instead of Grilling?

Yes, if you don’t have a grill you’re welcome to bake the chicken. You can even use leftover chicken in this recipe, or rotisserie chicken!

Tips for the Best Teriyaki Chicken Bowls

  • You don’t need additional salt in this recipe as the homemade teriyaki is plenty salty.
  • Feel free to use different veggies than this recipe calls for. Snap peas and bell peppers would pair nicely with the teriyaki!
  • If you have leftovers, store the teriyaki sauce separately from the chicken and veggies.

More Teriyaki Recipes You’ll Love:

Teriyaki Grilled Chicken and Veggie Rice Bowls

5 from 13 votes

A flavor packed veggie rice bowl with teriyaki chicken.

Servings: 4 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

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

Instructions

For the teriyaki sauce:

  1. 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. 
  2. 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:

  1. 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°F/220-230°C). 

  2. Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the veggies:

  1. 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:

  1. 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.
  2. Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)
Nutrition Facts
Teriyaki Grilled Chicken and Veggie Rice Bowls
Amount Per Serving
Calories 465 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 108mg36%
Sodium 1321mg57%
Potassium 1168mg33%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 26g29%
Protein 40g80%
Vitamin A 8520IU170%
Vitamin C 65.1mg79%
Calcium 76mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Japanese
Keyword: rice bowls, Teriyaki chicken
Author: Jaclyn

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73 Comments

  • Elizabeth

    Forgot to add in my previous post. Do not use powdered ginger. It must be fresh. Made that mistake once

  • Elizabeth

    Have made this several times. Love this recipe. Followed it exactly. I usually make a double batch and freeze what I don’t use . That way the sauce is done and all I have to do is cook the chicken

  • Beth Barbato

    I made this tonight as well as several times before. It’s always an enjoyable, healthy meal.

  • Marji

    Love this recipe. I add extra corn syrup to the teriyaki to meet our family preference for a sweeter sauce, but that’s the only change. The recipe is in constant rotation at our house. Good stuff!

    • Jaclyn

      Jaclyn Bell

      If you opt to add sesame oil add to the sauce mixture in step 1. You’ll only need about 1/2 tsp.

  • Laura Abell

    I made this tonight for my husband and myself. We loved it! Followed the recipe for the sauce really close only adding a little extra water to the mix because I didn’t have “low sodium” soy sauce.

    Used some baked chicken breast from the night before, heating it with the veggies like the recipe called for.

    Will be making this again. Thank you!

  • Kim Rath

    This is a family favorite-my teenage son loves these bowls. I always add more veggies, but nothing else needs adjusting. Delicious!

  • Emily Seavecki

    This was one of the best dinners I have EVER made! I followed the teriyaki sauce recipe exactly. We used brown rice. We cooked boneless skinless chicken cutlets and an assortment of farmers market veggies in the oven. Threw it all together with some chopped peanuts and sesame seeds on top. It was to die for! My hubby
    Is pretty picky with “sauces” and he said again and again how much he loved it. He “loves” about 2 things I’ve ever made. Way to go on this recipe!