Who could possibly resist tender, juicy grilled chicken glazed with sticky homemade teriyaki, nestled among a rainbow of crisp-tender vegetables and fluffy rice? These Teriyaki Grilled Chicken and Veggie Rice Bowls are my personal weeknight lifesaver—bursting with flavor, wholesome, and unbelievably easy to customize for the whole family.
Why You’ll Love This Recipe
- Homemade Teriyaki Perfection: The glossy, homemade sauce takes this bowl to another level—way better than anything from a bottle!
- Fresh, Vibrant Veggies: You get that irresistible contrast between the caramelized chicken and loads of crisp, colorful veggies all in one bowl.
- Easy to Customize: Swap the veggies or rice to fit your taste, dietary needs, or whatever you have on hand—these bowls are endlessly flexible.
- Meal Prep Friendly: Teriyaki Grilled Chicken and Veggie Rice Bowls make fantastic leftovers, stay fresh, and reheat beautifully for quick lunches all week.
Ingredients You’ll Need
The secret to amazing Teriyaki Grilled Chicken and Veggie Rice Bowls is starting with humble, everyday ingredients—but each one is essential! Every component plays a part, from the aromatic ginger and garlic in the sauce to the juicy chicken and colorful veggies that make this meal as gorgeous as it is delicious.
- Low-sodium soy sauce: The base of your teriyaki sauce, providing just the right level of savory depth without making things too salty.
- Water: Keeps the sauce from becoming too overpowering and helps balance the saltiness.
- Light-brown sugar & honey: This sweet duo helps you get that classic sticky-sweet teriyaki glaze.
- Garlic & fresh ginger: Don’t skip these! They provide that signature zing—fresh and aromatic in every bite.
- Rice vinegar: A splash adds the gentle tang that brightens the sauce (don’t use plain white vinegar here).
- Cornstarch: Helps thicken the sauce into a perfect glossy consistency for drizzling.
- Chicken breasts: Lean and protein-rich, these are delicious with that sweet and savory glaze.
- Olive oil: Keeps the chicken moist and helps those veggies sauté beautifully.
- Black pepper: Adds a subtle hint of heat, balancing the sweetness and umami of the sauce.
- Zucchini, carrots, broccoli: A trio of vibrant veggies for crunch, color, and nutrition—feel free to get creative if you’re cleaning out the fridge!
- White or brown rice: The perfect base for catching all that flavorful sauce; choose your favorite or what you have on hand.
- Sesame seeds (optional): A simple sprinkle brings nutty flavor and that irresistible finishing touch.
Variations
If there’s one thing I love about Teriyaki Grilled Chicken and Veggie Rice Bowls, it’s how easy they are to adapt! Whether you’re working with picky eaters, dietary restrictions, or just a nearly empty fridge, these variations make it simple to switch things up and keep your bowls exciting all year long.
- Swap the Protein: Try teriyaki salmon, shrimp, tofu, or even grilled steak for a delicious twist.
- Go Vegetarian: Skip the chicken completely and double up on your favorite veggies or add cubes of crispy tofu.
- Change Up the Veggies: Use bell peppers, snap peas, mushrooms, or whatever looks freshest at your market—or what’s in your crisper drawer.
- Switch the Base: Try quinoa, cauliflower rice, or rice noodles to shake things up and fit special diets.
How to Make Teriyaki Grilled Chicken and Veggie Rice Bowls
Step 1: Whisk Up the Teriyaki Sauce
Start by combining your soy sauce, most of the water, brown sugar, honey, freshly minced garlic and ginger, and rice vinegar in a small saucepan. Set the pan over medium-high heat, whisking often, and bring it to a light boil—the kitchen will smell absolutely heavenly! For that classic thick glaze, dissolve the cornstarch in the remaining water and stir it quickly into the pot, then boil for one more minute, stirring constantly. Remove from the heat and set aside. (Trust me—don’t be tempted to skip this sauce. It puts bottled teriyaki to shame!)
Step 2: Grill the Chicken
Brush each chicken breast with olive oil and season on both sides with a little ground black pepper. Fire up your outdoor grill—or a grill pan on your stovetop—to medium-high (about 425–450°F). Lightly brush the grill grates with oil, then cook the chicken for around 4 minutes per side, until beautifully golden and the internal temperature hits 160–165°F. Give the chicken a well-deserved 5-minute rest before dicing it into juicy cubes.
Step 3: Sauté the Veggies
Meanwhile, set a large sauté pan over medium-high heat and add your remaining olive oil. Toss in your zucchini, broccoli, and carrots. Sauté the veggies for about 4-5 minutes—they should be tender enough to enjoy but still vibrantly crisp. The quick cooking keeps their color bright and texture perfect for these Teriyaki Grilled Chicken and Veggie Rice Bowls.
Step 4: Build Your Rice Bowls
Grab your favorite rice (white, brown, or even cauliflower rice for a lighter touch) and divide it between four bowls. Top each with an equal share of that perfectly grilled, diced chicken and those gorgeous sautéed veggies. Drizzle generously with your homemade teriyaki sauce—you’ll have extra for dipping or tomorrow’s lunch! Finish with sesame seeds if you love an extra pop of flavor.
Pro Tips for Making Teriyaki Grilled Chicken and Veggie Rice Bowls
- Sauce Simmer Success: For the glossiest teriyaki sauce, be sure to stir constantly after adding cornstarch—this prevents lumps and assures a satiny finish.
- Chicken Rest is Key: Resting the grilled chicken after cooking keeps it juicy and makes for picture-perfect cubes that soak up the sauce.
- Veggie Timing: Sauté the veggies just until bright and crisp-tender—overcooked broccoli or zucchini can turn the bowl soggy.
- Batch Your Rice: Cooking your rice ahead of time (or using leftovers) makes assembling your Teriyaki Grilled Chicken and Veggie Rice Bowls lightning fast on busy nights.
How to Serve Teriyaki Grilled Chicken and Veggie Rice Bowls
Garnishes
Garnishing is where you can let your personality shine! I love a generous sprinkle of toasted sesame seeds and some sliced scallions for a subtle bite. For extra color and zing, try a handful of thinly sliced red chili or a drizzle of sriracha. A little freshly chopped cilantro can also make your Teriyaki Grilled Chicken and Veggie Rice Bowls totally dinner party-worthy.
Side Dishes
These bowls are pretty much a complete meal, but if you want to serve something alongside, try a crunchy Asian-inspired slaw, steamed edamame, or even simple miso soup. If you’re hosting, a refreshing cucumber salad makes your spread feel extra special without much work.
Creative Ways to Present
For guests, try layering your Teriyaki Grilled Chicken and Veggie Rice Bowls in wide, shallow dishes for a restaurant look, with the veggies and chicken fanned over the rice. Or, build a DIY “bowl bar” with bowls of different toppings and let everyone create their own masterpiece—kids especially love this!
Make Ahead and Storage
Storing Leftovers
Any leftovers keep beautifully in the fridge. Store the rice, chicken, veggies, and teriyaki sauce separately if you want to keep everything at peak texture, or just combine them for easy grab-and-go meals. Everything will keep well for about 3–4 days in airtight containers.
Freezing
You can freeze the grilled chicken and sauce for up to two months—just slice and cool the chicken completely, and store the sauce in a separate freezer-friendly container. I don’t recommend freezing the veggies or rice, as they may become mushy upon thawing, but they’re quick to prepare fresh.
Reheating
To reheat, just pop individual portions in the microwave or warm everything in a skillet over medium heat. Add a splash of water to the rice if it seems dry, and finish with extra teriyaki sauce for maximum flavor.
FAQs
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Can I use store-bought teriyaki sauce instead of homemade?
You can, but making your own sauce is quick and gives these Teriyaki Grilled Chicken and Veggie Rice Bowls so much more flavor and freshness. If you need a shortcut, choose a high-quality, lower-sodium option and warm it on the stove with some fresh garlic and ginger to boost the homemade taste.
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What other vegetables work well in these rice bowls?
The sky’s the limit! Bell peppers, snap peas, mushrooms, baby corn, or even thinly sliced bok choy are all delicious in Teriyaki Grilled Chicken and Veggie Rice Bowls. Just aim for a variety of colors and textures for the best eating experience.
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How can I make these bowls gluten-free?
Simply use tamari or a certified gluten-free soy sauce in your homemade teriyaki and check your other labels to ensure all products are gluten-free. The rest of the Teriyaki Grilled Chicken and Veggie Rice Bowls ingredients are naturally gluten-free!
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Do I need an outdoor grill, or can I use a grill pan?
You don’t need an outdoor grill—these bowls work perfectly with a grill pan or even a stovetop cast iron skillet! The key is getting that nice sear on the chicken for maximum flavor.
Final Thoughts
I truly hope you’ll give these Teriyaki Grilled Chicken and Veggie Rice Bowls a try soon! They’re wholesome, colorful, packed with flavor, and sure to become a new favorite whether you’re feeding family, friends, or just yourself. Enjoy your bowl, and don’t forget to drizzle on that extra sauce!
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 wholesome meal option that combines tender grilled chicken, flavorful teriyaki sauce, and a colorful assortment of vegetables 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
- Sesame seeds, optional
Instructions
- For the teriyaki sauce: In a small saucepan, whisk together low-sodium soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with 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 olive oil and season with pepper. Preheat a grill over medium-high heat. Grill chicken until the center registers the desired temperature, about 4 minutes per side. Remove, let rest, then dice into cubes.
- For the veggies: Heat olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute until crisp-tender.
- To assemble bowls: Layer rice into bowls, top each with chicken and veggies. Drizzle desired amount of teriyaki sauce over tops, sprinkle with sesame seeds. Serve warm.
Notes
- Leftover teriyaki sauce can be stored in the refrigerator for future use.
- Feel free to customize the vegetable mix based on personal preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 14g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg
