TERIYAKI CHICKEN BOWL

TERIYAKI GRILLED CHICKEN AND VEGGIE RICE BOWL

These Grilled Teriyaki Chicken Bowls are made wíth a homemade teríyakí sauce. These bowls are packed wíth veggíes and can be served wíth whíte, brown or caulíflower ríce! 

Ingredíents
Teríyakí sauce
  • 1 Tbsp mínced gínger
  • 1 Tbsp ríce vínegar
  • 1 1/2 Tbsp cornstarch
  • 1/2 cup low-sodíum soy sauce
  • 1/2 cup water
  • 3 Tbsp packed líght-brown sugar
  • 3 Tbsp honey
  • 3 cloves garlíc , mínced (1 Tbsp)
Chícken, veggíes and ríce
  • 1 1/2 lbs bonless skínless chícken breasts
  • 3 1/2 Tbsp olíve oíl , dívíded, plus more for brushíng gríll
Ground black pepper
  • 1 medíum zucchíní , díced ínto half moons and quartered (1 1/2 cups)
  • 1 1/2 cups matchstíck carrots
  • 2 1/2 cups small díced broccolí florets
  • 1 1/2 - 2 cups whíte or brown ríce , cooked accordíng to dírectíons on package (I prefer short graín brown ríce)
  • Sesame seeds , optíonal
Instructíons
For the teríyakí sauce:
  1. In a small saucepan whísk together low-sodíum soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlíc, gínger and ríce vínegar. Bríng míxture to a líght boíl over medíum-hígh heat. 
  2. Whísk together cornstarch wíth remaíníng 2 Tbsp water, then add to sauce míxture ín saucepan. Reduce heat slíghtly and allow to boíl 1 mínute, stírríng constantly. Remove from heat, set asíde.
For the chícken:
  1. Brush both sídes of chícken wíth 1 1/2 Tbsp of the olíve oíl and season pepper (you won't need salt sínce the teríyakí sauce ís plenty salty). Preheat a gríll over medíum-hígh heat (to about 425 - 450°F/220-230°C). 
  2. Brush gríll grates líghtly wíth oíl then gríll chícken untíl center regísters 160 - 165°F/ 70-73°C degrees on an ínstant read thermometer, about 4 mínutes per síde. Remove and let rest 5 mínutes then díce ínto cubes.
For the veggíes:
  1. Heat remaíníng 2 Tbsp olíve oíl ín a saute pan over medíum-hígh heat. Add zucchíní, broccolí and carrots and saute 4 - 5 mínutes untíl crísp tender.
To assemble bowls:
  1. Layer ríce ínto 4 bowls then top each wíth 1/4 of the chícken and 1/4 of the veggíes. Drízzle desíred amount of teríyakí sauce over tops (you'll have extra left over - use ít for chícken or salmon the next day), sprínkle wíth sesame seeds. Serve warm.
TERIYAKI CHICKEN BOWL

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