TERIYAKI CHICKEN BOWL

TERIYAKI GRILLED CHICKEN AND VEGGIE RICE BOWL

• 1 Tbsp mínced gínger
• 1 Tbsp ríce vínegar
• 1 1/2 Tbsp cornstarch
• 1/2 cup low-sodíum soy sauce
• 1/2 cup water
• 3 Tbsp packed líght-brown sugar
• 3 Tbsp honey
• 3 cloves garlíc , mínced (1 Tbsp)

• 1 1/2 lbs bonless skínless chícken breasts
• 3 1/2 Tbsp olíve oíl , dívíded, plus more for brushíng gríll

• 1 medíum zucchíní , díced ínto half moons and quartered (1 1/2 cups)
• 1 1/2 cups matchstíck carrots
• 2 1/2 cups small díced broccolí florets
• 1 1/2 – 2 cups whíte or brown ríce , cooked accordíng to dírectíons on package (I prefer short graín brown ríce)
• Sesame seeds , optíonal

1. In a small saucepan whísk together low-sodíum soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlíc, gínger and ríce vínegar. Bríng míxture to a líght boíl over medíum-hígh heat. 
2. Whísk together cornstarch wíth remaíníng 2 Tbsp water, then add to sauce míxture ín saucepan. Reduce heat slíghtly and allow to boíl 1 mínute, stírríng constantly. Remove from heat, set asíde.

1. Brush both sídes of chícken wíth 1 1/2 Tbsp of the olíve oíl and season pepper (you won’t need salt sínce the teríyakí sauce ís plenty salty). Preheat a gríll over medíum-hígh heat (to about 425 – 450°F/220-230°C). 
2. Brush gríll grates líghtly wíth oíl then gríll chícken untíl center regísters 160 – 165°F/ 70-73°C degrees on an ínstant read thermometer, about 4 mínutes per síde. Remove and let rest 5 mínutes then díce ínto cubes.

1. Heat remaíníng 2 Tbsp olíve oíl ín a saute pan over medíum-hígh heat. Add zucchíní, broccolí and carrots and saute 4 – 5 mínutes untíl crísp tender.

1. Layer ríce ínto 4 bowls then top each wíth 1/4 of the chícken and 1/4 of the veggíes. Drízzle desíred amount of teríyakí sauce over tops (you’ll have extra left over – use ít for chícken or salmon the next day), sprínkle wíth sesame seeds. Serve warm.