Ingredients:
- Teriyaki Sauce
- ½ cup soy sauce
- ½ cup water
- 3 tablespoons light-brown sugar (packed)
- 3 tablespoons honey
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon rice vinegar
- 1½ tablespoons cornstarch
- 3½ tablespoons olive oil (divided, plus more for brushing grill)
- 1½ pounds boneless skinless chicken breasts
- Ground black pepper
- 1 medium zucchini (diced into half moons and quartered)
- 1½ cups carrots (cut into matchsticks)
- 2 ½ cups small broccoli florets (diced)
- 1½-2 cups white or brown rice (cooked according to directions on package)
- Sesame seeds (optional)
Directions
Teriyaki Sauce
In a small saucepan whisk together soy sauce, ¼ cup plus 2 tablespoons 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 tablespoons water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
Chicken
Brush both sides of chicken with 1½ tablespoons of the olive oil and season pepper. Preheat a grill over medium-high heat (to about 425-450° F).
Brush grill grates lightly with oil then grill chicken until center registers 160-165° F on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
Veggies
Heat remaining 2 tablespoons olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4-5 minutes until crisp tender.
Assembly
Layer rice into 4 bowls then top each with ¼ of the chicken and ¼ of the veggies.
Drizzle desired amount of teriyaki sauce over tops, sprinkle with sesame seeds.
Serve warm.