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.