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Teriyaki Grilled Chicken and Veggie Rice Bowls
Yield: 4 servings
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.
Teriyaki Grilled Chicken and Veggie Rice Bowls - Cooking Classy
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Yield: 4 servings
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.
Teriyaki Grilled Chicken and Veggie Rice Bowls - Cooking Classy
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