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.

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

MY LATEST VIDEOS
Print

Teriyaki Grilled Chicken and Veggie Rice Bowls

5 from 7 votes

A flavor packed veggie rice bowl with teriyaki chicken.

Course: Main Course
Cuisine: Japanese
Keyword: rice bowls, Teriyaki chicken
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 465 kcal
Author: Jaclyn

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*
Total Fat 17g 26%
Saturated Fat 2g 10%
Cholesterol 108mg 36%
Sodium 1321mg 55%
Potassium 1168mg 33%
Total Carbohydrates 38g 13%
Dietary Fiber 3g 12%
Sugars 26g
Protein 40g 80%
Vitamin A 170.4%
Vitamin C 78.9%
Calcium 7.6%
Iron 12.3%
* Percent Daily Values are based on a 2000 calorie diet.

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

65 comments

  • 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! July 21, 2018 at 5:04pm Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 12:37pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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