Teriyaki Grilled Chicken and Veggie Rice Bowls


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.

Teriyaki Grilled Chicken and Veggie Rice Bowls | Cooking Classy

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

5 from 4 votes

Yield: 4 servings


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


  1. For the teriyaki sauce:
  2. 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.
  3. For the chicken:
  4. 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.
  5. For the veggies:
  6. 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.
  7. To assemble bowls:
  8. 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.
  9. Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)



    • Bev Gray: It says: In sauce pan whisk together soy sauce, 1/4 +2 tbsp. water, brown sugar……. which means the 1/2 cup soy sauce and the 1/4 cup + 2 tbsp. water, etc. September 4, 2016 at 4:37pm 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

  • Brittany: Could I use ground ginger instead of fresh? September 8, 2016 at 2:30pm Reply

    • Tara: How much ground ginger did you end up using? September 12, 2017 at 3:21pm Reply

  • Kyra: Made this for the first time tonight & delicious!!! My husband & I really enoyed this and we will definitely be making this again! September 26, 2016 at 10:16pm Reply

    • Jaclyn: Thanks Kyra! September 27, 2016 at 2:23pm Reply

  • Melissa: Made this tonight and oh my gosh it’s amazing! I usually eat the stir fry that you take out of the freezer and throw into a pan. The hardest part of this was the chopping, and even that wasn’t bad at all. If I had everything chopped ahead of time it would’ve been a super fast recipe to make. The sauce is excellent. Adding it to my list of repeats!! October 25, 2016 at 7:08pm Reply

    • Jaclyn: I’m so glad you liked it Melissa! October 26, 2016 at 12:40pm Reply

  • Mackenzie: Made this for my family the other night and everyone loved it! Quick question, would this sauce be good if stored in the fridge? I am in college and having the sauce ready to go for meals a couple of times a week would be great. January 18, 2017 at 11:16am Reply

    • Jaclyn: Yes this sauce does store well in the refrigerator. I’m glad your family enjoyed these! January 19, 2017 at 9:26pm Reply

  • Amanda: Do you know how many calories this is? January 24, 2017 at 5:11pm Reply

  • Valérie from Québec: I made this for super and it was a huge hit! I will definately do it again. Thank you so much! January 24, 2017 at 6:54pm Reply

    • Jaclyn: I’m so glad to hear they were enjoyed Valérie! Thanks for your comment! January 24, 2017 at 9:14pm Reply

  • Whitney: I made this tonight and it was delish. I made the sauce but instead of brown sugar I used coconut palm sugar. Instead of the grill, I chopped up the chicken and on the stove put some of the sauce in with it then cooked through. When I was cooking the veggies, I added garlic powder, salt and pepper and used frozen carrots because I realized I didn’t have regular carrots left! It was very good! Thank you for the recipe. February 2, 2017 at 5:43pm Reply

    • Jaclyn: Great variations! Glad you loved it! February 7, 2017 at 11:01am Reply

  • Kristen C.: Do you know how many calories are in each dish? February 22, 2017 at 10:57am Reply

  • Jane: Thank you so much for this delicious recipe! I didn’t have any fresh garlic, so I substituted garlic powder instead, and it turned out delicious!! I also didn’t grill chicken, just cubed chicken breast then pan fried with just a little oil then then added sauce to pan (after thickening over stove) and simmered. I’m thinking maybe next time I’ll add some tofu to it to stretch recipe!! February 27, 2017 at 9:51pm Reply

    • Jaclyn: Great ideas! Thanks for the comment Jane! March 27, 2017 at 12:00pm Reply

  • Jose: Sooooo I do not like teriyaki at all. Made it for the lady mostly but of course I had to try it…… holy crap this is absolutely delicious….. so good thank you for the recipe this will be made many more times!!! March 5, 2017 at 7:58pm Reply

    • Jaclyn: I’m so glad you liked it Jose! Thanks for your comment! March 7, 2017 at 10:40pm Reply

  • Shirley: A family member can not have corn starch, is it ok to leave out? Must be gluten free June 25, 2017 at 3:41pm Reply

    • Jaclyn: Most cornstarch is gluten free just check the label :). June 25, 2017 at 4:09pm Reply

  • Ashley: I’m not a griller so could I bake it in the oven?! August 30, 2017 at 2:00pm Reply

  • Holly: This.was.amazing. I made this tonight and it was a hit for the whole family! I will definitely be making this again…soon! December 5, 2017 at 5:33pm Reply

    • Jaclyn: Thanks for leaving a review Holly! December 7, 2017 at 5:22pm Reply

  • McKell: I made this tonight (1/6/2018) for dinner for my kids and I, it was SO GOOD! I think this is the first time I’ve found a recipe this good on Pinterest. I followed the recipe and didn’t change a thing. This will be a weekly meal in my house! January 6, 2018 at 6:01pm Reply

    • Jaclyn: Thanks for letting me know McKell! January 8, 2018 at 11:42am Reply

  • Penny D Weagly: Made this tonight for dinner. It was awesome..
    Will differently make again.. January 9, 2018 at 4:05pm Reply

    • Jaclyn: Thanks for letting me know Penny! January 17, 2018 at 11:14am Reply

  • Gwynn: Made this for dinner tonight. Very fast and easy. Used a mixture of veggies to increase vitamin intake m- broçcoli, red and yellow peppers, cauliflower, snow peas and onion but NO zucchini, thank you! Served over a mix of brown & white rice. Yummy! AND I have enough left to take to work for lunch tomorrow. ☺ January 17, 2018 at 9:19pm Reply

    • Jaclyn: Thanks for taking the time to leave a review Gwynn! January 23, 2018 at 2:01pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d