Copycat Rumbi Island Chicken Rice Bowl

One of my favourite places to eat at in Utah is Rumbi Island. I cannot get enough of their teriyaki sauce they have with their rice bowls! As far as eating out goes, it feels like one of the healthier options. Veggies, rice, and lean chicken! Well, I usually get the pork which isn't as healthy... But for this version I made at home, I did use chicken. The veggies, chicken and rice are easy enough to duplicate, the secret's in the sauce! It's sweet and thick... Mmm I love it!

Ingredients:
2 boneless skinless chicken breasts
2 small zucchini, cut into half moons
2 cups small broccoli florets
2 medium carrots, peeled and cut into matchsticks
2 cups cooked Jasmine or brown rice
Teriyaki sauce, recipe follows
Olive oil
Pepper to taste

One all your veggies are cut, set them aside. Trim fat from chicken breasts and cut them in half through the middle, a butterfly cut all the way through. Heat a grill pan to medium heat. Brush chicken breasts with olive oil and season with pepper. Brush oil on the grill and grill chicken breasts, about 4-5 minutes per side or until done. Remove from the grill and let rest for 5 minutes. While chicken rests, heat a saute pan over medium heat and put about a tablespoon of olive oil in the pan. When oil is hot, put all the veggies in the pan. Saute for 4-5 minutes until cooked but still quite crisp. Remove from heat. Cut chicken into small cubes. Assemble the bowls by putting the rice in the bottom of the bowl and top with chicken and veggies. Add as much or as little teriyaki sauce over the top as you want.

Teriyaki Sauce Ingredients:
1/3 c soy sauce
2/3 c water
1 1/2 T grated garlic (I like a lot of garlic, so feel free to lower the amount of garlic)
1 1/2 T grated ginger (see note for garlic)
3 T brown sugar
4 T honey
1 T rice vinegar
1 T plus 1 tsp cornstarch

In a small saucepan, combine all ingredients except for the cornstarch. When well mixed, add the cornstarch slowly while whisking. Heat over medium heat. Let come to a boil and boil for 1 minute or until thick. Stir well and let cool before using. I made the sauce before cooking the chicken and then just let it sit while I finished everything else.