Rudy’sRecipe Box

Chicken

Teriyaki Chicken Plate

A weeknight grilled dinner that Rudy made successfully: grilled teriyaki chicken breast, grilled vegetables, and jasmine rice.

From Rudy’s notebook

recipes.rudyr.com/recipes/teriyaki-chicken-plate

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Recipe layout

Ingredients

  • Grilled teriyaki chicken breast, sliced
  • Grilled vegetables
  • Jasmine rice
  • Extra warm teriyaki sauce for drizzling

Chicken

  • 2–4chicken breasts
  • 1/2 cupteriyaki sauce, bottled is fine
  • 1 tbspsoy sauce, optional
  • 1 tbsphoney or brown sugar, optional for a sweeter glaze
  • 1 tspgarlic powder or 2 cloves minced garlic
  • 1 tspginger, fresh or powdered if available
  • 1 tbspoil
  • Light salt and pepper

Vegetables

  • Bell peppers
  • Zucchini
  • Onion
  • Broccoli
  • Mushrooms
  • Snap peas
  • Pineapple slices, optional but excellent with teriyaki

Mix

  • 1/2 cupteriyaki sauce
  • 1 tbspsoy sauce
  • 1 tbsphoney or brown sugar
  • Garlic
  • Ginger
  • 1 tbspoil

Homemade teriyaki sauce fallback

  • 1/2 cupsoy sauce
  • 1/4 cupwater
  • 2–3 tbspbrown sugar or honey
  • 1 tbsprice vinegar or regular vinegar
  • 1 tspgarlic
  • 1/2 tspginger

Method

Quick marinade

  1. Marinate chicken for 15–30 minutes if there is time. If not, grill the chicken and brush on the teriyaki near the end.

    Time: 15–30 minutes

Grill method

  1. If the chicken breasts are thick, pound them slightly flatter so they cook evenly.

  2. Season lightly with salt, pepper, and garlic powder. Go easy on salt because teriyaki sauce is already salty.

  3. Cut vegetables into grill-friendly pieces.

  4. Toss vegetables with oil, salt, pepper, garlic powder, and a small splash of teriyaki sauce if desired.

  5. Heat grill to medium-high.

  6. Grill chicken about 5–7 minutes per side, depending on thickness.

    Time: 5–7 minutes

  7. Brush with teriyaki sauce during the last few minutes so the sugar does not burn.

  8. Grill vegetables 8–12 minutes, tossing occasionally, until tender with light char.

    Time: 8–12 minutes

  9. Cook chicken to 165°F internal temperature, then rest 5 minutes before slicing.

    Time: 5 minutesTemperature: 165°F

Plate assembly

  1. Add a scoop of jasmine rice.

  2. Add sliced teriyaki chicken.

  3. Add grilled vegetables.

  4. Drizzle with warm teriyaki sauce.

  5. Finish with sesame seeds, green onions, or grilled pineapple if available.

Homemade teriyaki sauce fallback

  1. If bottled teriyaki sauce is not available, simmer:

  2. To thicken, mix 1 tsp cornstarch with 1 tbsp cold water, stir into the sauce, and simmer until glossy.

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Ingredients and numbered steps.

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Cook’s notes

  • Rudy made this and said it turned out great.
  • Good repeatable grill dinner: simple, flexible, and family-friendly.
  • Works with chicken breasts already on hand.
  • Pairs directly with Teriyaki Sauce Notes.
  • Use what is on hand. Best grill-friendly options:
  • Jasmine rice is the best default pairing for this plate.
  • Short-grain white rice also works for a more Japanese-style bowl.
  • Leftover rice can become quick fried rice if dinner needs an upgrade.
  • Add most of the sauce at the end of grilling to avoid burning.
  • Bell peppers, zucchini, onion, and pineapple are the best veggie combo for this plate.
  • Jasmine rice is the recommended rice pairing.

Take it with you

Kept in Rudy’s notebook.

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