Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls

Ingredients
Teriyaki sauce

1. 3 Tbsp honey
2. 3 cloves garlic , minced (1 Tbsp)
3. 1 Tbsp minced ginger
4. 1 Tbsp rice vinegar
5. 1 1/2 Tbsp cornstarch
6. 1/2 cup low-sodium soy sauce
7. 1/2 cup water
8. 3 Tbsp packed light-brown sugar

Chicken, veggies and rice

1. 3 1/2 Tbsp olive oil , divided, plus more for brushing grill
2. 1 1/2 lbs bonless skinless chicken breasts
3. Ground black pepper
4. 1 medium zucchini , diced into half moons and quartered (1 1/2 cups)
5. 1 1/2 cups matchstick carrots
6. 2 1/2 cups small diced broccoli florets
7. 1 1/2 - 2 cups white or brown rice , cooked according to directions on package (I prefer short grain brown rice)
8. Sesame seeds , optional

Teriyaki Grilled Chicken and Veggie Rice Bowls

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.
2. To assemble bowls:
3. 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)