These Teriyaki Grilled Chicken and Veggie Rice Bowls are the perfect answer to the eternal “what’s for dinner?” dilemma. Succulent grilled chicken, a rainbow of sautéed veggies, and fluffy rice all come together under a glossy homemade teriyaki sauce—yes, the kind you’ll want to eat straight from the spoon!
Why You’ll Love This Recipe
- Better-Than-Takeout Flavor: The homemade teriyaki sauce is fresh, perfectly balanced, and packed with flavor—no bottled shortcuts here!
- Customizable and Family-Friendly: You can easily swap the veggies or rice based on everyone’s favorites, or what’s hanging out in your fridge.
- Meal Prep Superstar: These Teriyaki Grilled Chicken and Veggie Rice Bowls taste even better for lunch the next day—perfect for busy schedules.
- Wholesome and Satisfying: Lean chicken, loads of crisp veggies, and a sweet-savory glaze make for a meal that’s both nourishing and deeply satisfying.
Ingredients You’ll Need
The ingredients for these Teriyaki Grilled Chicken and Veggie Rice Bowls are simple, fresh, and each one brings something special to the table. You’ll love how every bite pops with color, tender juiciness, and authentic flavor, all thanks to these building blocks!
- Low-sodium soy sauce: The foundation of a perfectly balanced teriyaki, offering just the right level of savory saltiness without overpowering the dish.
- Water: Thins the teriyaki sauce so it coats beautifully without becoming a salt bomb.
- Light-brown sugar & honey: A dynamic duo that brings sweetness and glossy stickiness to the sauce—honey adds depth, while brown sugar adds caramel notes.
- Fresh garlic and ginger: These aromatics are absolute game-changers for authentic flavor and a gentle bit of heat.
- Rice vinegar: Just a splash to cut through the richness and brighten up the flavors.
- Cornstarch: This is your thickener for that craveable, silky texture in the teriyaki sauce.
- Boneless skinless chicken breasts: Lean, tender, and the perfect canvas for absorbing all that sauce and smoky grill flavor.
- Olive oil: Keeps your chicken juicy and your veggies crisp-tender during sautéing.
- Zucchini, carrots & broccoli: This vibrant trio offers crunch, sweetness, and a bright pop of green—feel free to toss in extra veggies if you’re feeling inspired!
- White or brown rice: Fluffy, comforting, and ready to soak up every drop of that amazing sauce.
- Sesame seeds (optional): For a hint of nuttiness and a beautiful finishing touch!
- Ground black pepper: Adds subtle heat and complements the sweetness of the sauce.
Variations
One of my favorite things about Teriyaki Grilled Chicken and Veggie Rice Bowls is how endlessly customizable they are. Don’t be shy—mix it up to suit your family’s tastes, dietary needs, or whatever veggies are calling your name at the market!
- Swap the Protein: Try this recipe with grilled salmon, shrimp, or tofu for a pescatarian or vegetarian spin that’s just as irresistible.
- Use Cauliflower Rice: For a lighter, grain-free version, swap the regular rice out for riced cauliflower—just sauté quickly for the best texture.
- Switch Up the Veggies: Bell peppers, snap peas, mushrooms, or baby corn are fantastic in these bowls; follow your cravings or what’s in season!
- Make it Spicy: Add a drizzle of sriracha or a sprinkle of chili flakes to bring a gentle heat to your sweet-savory bowls.
How to Make Teriyaki Grilled Chicken and Veggie Rice Bowls
Step 1: Make the Homemade Teriyaki Sauce
Start by whisking up all the classic teriyaki ingredients—soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar—in a saucepan. Bring it to a simmer, then add your cornstarch slurry and watch it bubble into a glossy, thick sauce that’ll become the star of the show.
Step 2: Prepare and Grill the Chicken
Brush both sides of your chicken breasts with olive oil and season with black pepper. Prep your grill to medium-high heat, then grill until the chicken is beautifully charred on the outside and juicy within—about 4 minutes per side. Let it rest before dicing into juicy bite-sized pieces; resting keeps it tender, every time!
Step 3: Sauté the Rainbow Veggies
While the chicken rests, toss zucchini, broccoli, and carrots into a hot skillet with the remaining olive oil. Sauté for 4 to 5 minutes—just until they’re crisp-tender and gleaming. This quick sauté locks in color and crunch, adding freshness to your bowls.
Step 4: Assemble and Finish the Bowls
Ladle a generous scoop of your rice into each bowl. Pile on the cubed chicken and sautéed veggies, then let everyone customize with as much teriyaki sauce as they like. Sprinkle with sesame seeds for crunch, and—voilà!—your Teriyaki Grilled Chicken and Veggie Rice Bowls are ready to enjoy.
Pro Tips for Making Teriyaki Grilled Chicken and Veggie Rice Bowls
- Sauce Consistency Matters: For a silky, restaurant-quality teriyaki, whisk the cornstarch with water until fully dissolved before adding—no lumps allowed!
- Grill with Confidence: Let your grill preheat fully, and avoid fiddling with the chicken too soon; those gorgeous grill marks only come with patience!
- Crisp-Tender Veggies: Don’t overcook the vegetables—pull them off the heat as soon as the colors pop and they’re just fork-tender for the perfect contrast to juicy chicken and rice.
- Batch Your Rice: Make extra rice and freeze it in portions—next time you crave Teriyaki Grilled Chicken and Veggie Rice Bowls, you’ll have a head start!
How to Serve Teriyaki Grilled Chicken and Veggie Rice Bowls
Garnishes
For that final flourish, sprinkle toasted sesame seeds or finely sliced green onions over your bowls. If you want that restaurant-style finish, add a light drizzle of extra teriyaki sauce or a few microgreens for a fresh burst and gorgeous color.
Side Dishes
Pair your Teriyaki Grilled Chicken and Veggie Rice Bowls with a simple miso soup, a crisp Asian cucumber salad, or a refreshing cup of green tea. For a heartier spread, add steamed edamame or gyoza on the side—so fun for sharing!
Creative Ways to Present
Build a DIY “bowl bar” at your next gathering and let everyone assemble their own creations, or pack the bowls into glass meal prep containers for an envy-worthy lunch. Layering the rice, veggies, and chicken in clear jars also makes for an Instagram-worthy presentation!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator—they’ll keep beautifully for up to 4 days. Keep the sauce separate, if possible, to maintain the best textures when reheating.
Freezing
The chicken, rice, and veggies all freeze well when stored separately. Cool completely, divide into freezer-safe containers, and stash for up to 2 months. Thaw in the fridge overnight before reheating for best results.
Reheating
To reheat, microwave in short bursts until piping hot, or rewarm gently in a skillet on the stove. Stir in a splash of water if the rice seems dry—don’t forget to drizzle with fresh teriyaki sauce right before serving for that just-made taste!
FAQs
-
Can I make Teriyaki Grilled Chicken and Veggie Rice Bowls without a grill?
Absolutely! If you don’t have a grill, simply cook the chicken in a grill pan or skillet on your stovetop. You’ll still get wonderfully juicy chicken with that crave-worthy flavor.
-
What vegetables can I substitute in these bowls?
Go wild! Almost any seasonal veggie works: bell peppers, snap peas, mushrooms, asparagus, or baby corn can all be swapped in based on your taste or what you have on hand.
-
Is the homemade teriyaki sauce gluten-free?
If you use a certified gluten-free soy sauce or tamari, the entire dish can easily be made gluten-free. Always check ingredient labels to be sure.
-
Can I prep the Teriyaki Grilled Chicken and Veggie Rice Bowls in advance?
Definitely. Grill the chicken, sauté the veggies, and prep the rice up to 3 days ahead. Store everything separately, and assemble with fresh teriyaki sauce just before serving.
Final Thoughts
I hope these Teriyaki Grilled Chicken and Veggie Rice Bowls become a staple at your table like they are at mine! There’s just something magical about homemade teriyaki, fresh-grilled chicken, and vibrant veggies all together in one bowl. Give it a try—you’ll be hooked from the very first bite!
Print
Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Sauteing
- Cuisine: Asian
- Diet: Gluten Free
Description
These Teriyaki Grilled Chicken and Veggie Rice Bowls are a delicious and satisfying meal option that combines flavorful teriyaki-marinated chicken with a colorful mix of veggies, all served over a bed of rice.
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 boneless 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: In a small saucepan, whisk together soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring to a light boil. Whisk cornstarch with water, then add to sauce. Boil 1 minute, stirring constantly. Remove from heat.
- For the chicken: Brush chicken with olive oil, season with pepper. Grill until cooked through. Let rest, then dice into cubes.
- For the veggies: Saute zucchini, broccoli, and carrots in olive oil until crisp-tender.
- To assemble bowls: Layer rice into bowls, top with chicken, veggies, and teriyaki sauce. Sprinkle with sesame seeds. Serve warm.
Notes
- Extra teriyaki sauce can be stored for later use.
- Adjust vegetable quantities to personal preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 13g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
