Teriyaki Grilled Chicken and Veggie Rice Bowls
Description
You and your family will love this delicious dish. It's pretty simple to make, yummy and so much better for you than take out. Use leftover rice if you have it. You may or may not have leftover sauce when done.
Ingredients
Teriyaki sauce:
1/2 c. low-sodium soy sauce
1/2 c. water, divided
3 T. packed light-brown sugar
3 T. honey
3 cloves garlic, minced (1 T.)
1 T. minced ginger
1 T. rice vinegar
1 1/2 T. cornstarch
Chicken, veggies and rice:
3 1/2 T. olive oil, divided, plus more for brushing grill
1 1/2 l. boneless, skinless chicken breasts
freshly ground black pepper, to taste
1 medium zucchini, diced into half moons and quartered (1 1/2 c.)
1 1/2 c. matchstick carrots
2 1/2 c. small diced broccoli florets
1 1/2 - 2 c. white or brown rice, cooked according to directions on package (short grain brown rice is great)
sesame seeds, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Teriyaki sauce:
In a small saucepan, whisk together soy sauce, 1/4 c. + 2 T. water, brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 T. water; add to sauce mixture in saucepan. Reduce heat slightly; boil 1 minute, stirring constantly. Remove from heat; set aside.
Chicken:
Wash chicken and pat dry.
Brush both sides of chicken with 1 1/2 T. olive oil; season with pepper.
Preheat a grill over medium-high heat to about 425 - 450 degrees. Brush grill grates lightly with oil; grill chicken until center is 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove; let rest 5 minutes; dice into cubes.
Veggies:
Heat remaining 2 T. olive oil in a saute pan over medium-high heat; add zucchini, broccoli and carrots; saute 4 - 5 minutes, until crisp tender.
Assembly of bowls:
Layer rice into 4 bowls; top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops. You might have extra leftover, so you could use it for chicken or salmon the next day. Garnish with sesame seeds, if desired.
Serve warm.