Grilled Chicken Teriyaki Bowls


I know this says it is a bowl but my picture is of a plate. I love having my food spread out rather than in a bowl like the rest of my family so I can get the perfect forkful of each piece. Plus you can easier see all the parts of the meal.

Why have I never made Teriyaki sauce? It is super simple and tastes so good. I also like that I can spice it perfectly for my family. Sometimes the jarred sauces have too much ginger or too little vinegar for our tastes. I love making the sauces that taste good to us.

Grilled Chicken Teriyaki Bowls

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 3 tablespoons honey
  • 3 cloves garlic , pressed
  • 1/4 – 1/2 teaspoon powdered ginger, to taste
  • 1 tablespoon rice vinegar
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup soy sauce
  • 1/3 cup water
  • 3 tablespoons packed light-brown sugar

Chicken, veggies and rice:

  • 3 1/2 tablespoons olive oil , divided, plus more for brushing grill
  • 1 1/2 – 2 lbs chicken breasts
  • Ground black pepper
  • 1 medium zucchini , diced into half moons and quartered
  • 1 large onion, cut in half and quartered
  • 2 large red peppers, large cut
  • garlic powder
  • 1 1/2 – 2 cups white or brown rice , cooked according to directions on package *
  • Soy sauce, optional

Directions:

Teriyaki sauce:

  1. In a saucepan whisk together soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring mixture to a slow boil over medium-high heat.
  2. Whisk together cornstarch with 2 tablespoon water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, whisking constantly. Remove from heat, set aside. Once sauce has cooled a bit taste and adjust spices to your liking.

Chicken:

  1. Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper. Preheat a grill over medium-high heat.
  2. Brush grill grates with oil then grill chicken until center registers 160 degrees on meat thermometer, about 4 minutes per side. Remove and let rest 5 minutes to cool slightly then dice into cubes.
  3. Skewer vegetables and brush lightly with remaining olive oil and sprinkle with garlic powder.
  4. Grill for 4 – 5 minutes until crisp tender of until your liking.

Bowls:

  1. Layer rice into 4 bowls then top each with chicken and veggies. Drizzle desired amount of teriyaki sauce over top of food. Serve warm.

*I made a simple fried rice with chopped onions, eggs, and soy sauce. Make your favorite fried rice recipe if you like.

9 Comments Add yours

  1. Erika says:

    That’s a full menu and each part looks easy to be done. I like your rice idea a lot too!

    Liked by 2 people

    1. koolaidmoms says:

      I love full meals done simply. Grilled veggies are our go to side right now.

      Liked by 1 person

      1. Erika says:

        Grilled vegetables are sooo good! I like putting them on the grill. Your meal is very well composed.

        Liked by 1 person

  2. This sounds like a really delicious meal, Marci.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  3. Grilled Chicken Teriyaki Bowls

    Liked by 1 person

    1. koolaidmoms says:

      Thanks for stopping by!

      Liked by 2 people

  4. Marci, you are definitely spoiling your family from eating out ever again. 👏🍃😍

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much!

      Liked by 1 person

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