Teriyaki Rice Bowls

Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup water
3 tablespoons brown sugar
3 tablespoons honey
2 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon vinegar
1 1/2 tablespoon cornstarch


3 1/2 tablespoons olive oil
1 1/2 lb chicken breast
pepper
1 medium zucchini, diced
1 1/2 cup matchstick carrots
2 1/2 cups diced broccoli florets
1 1/2-2 cups rice-cooked or cooked riced cauliflower

**Or use Trader Joes BBQ Teriyaki Chicken  with chopped carrots, cooked broccoli, onion, mushrooms sautéed in sesame oil.

Instructions

1. For the teriyaki sauce:
2. In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp 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 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
3. For the chicken:
4. Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
5. For the veggies:
6. Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
7. To assemble bowls:
8. Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.