Teriyaki Chicken and Vegetable bowls
Delicious teriyaki chicken and vegetables in bowl with rice and teriyaki sauce.
Servings: 6 people
Ingredients
- For the chicken:
- 2 pounds boneless skinless chicken thighs
- 10 cloves garlic - minced
- 3 tablespoons fresh ginger - minced
- 1/3 cup soy sauce
- 2 tablespoons honey
- For the teriyaki sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 cup water
- 1/2 tablespoon cornstarch
- 1 tablespoon toasted sesame oil – optional
- For suggested vegetables:
- Broccoli florets
- Squash zucchini or yellow squash
- Snow Peas
- Carrots
- Bok Choy
- Mushrooms
- Green Onions
- Water Chestnuts
- Baby Corn
- Sesame Seeds
- Rice for the bowl - about 6 servings of rice desired rice or cauliflower rice
Instructions
- Instructions for grilling chicken:
- Marinate meat for at least 30 minutes in sauce.
- Grill until 165 F. internal temperature.
- Instructions for vegetables:
- Prep and sauté up vegetables with a little oil, sesame oil is great with them and a good sprinkle of salt and pepper.
- Instructions for teriyaki sauce:
- In a sauce pan, add soy sauce, honey, sugar, garlic powder, ginger, water, cornstarch and sesame oil and whisk together while still cold.
- Heat over high heat and stir mixture until it comes to a boil and begins to thicken.
- Remove from heat, if your sauce over reduced, add a little more water to get to your desired consistency.
- Assembly:
- Add prepared rice to bottom of bowl.
- Add chopped grilled chicken thighs, cooked vegetables and drizzle tops with teriyaki sauce.
- Enjoy!