- Prepare the teriyaki sauce: Whisk together 2 ¼ tbsp water, garlic, soy sauce, honey, rice vinegar and brown sugar in a saucepan. Over medium heat, boil the mixture. With remaining 2 tbsp water, whisk the cornstarch and in the saucepan, mix it with the mixture of sauce. For about 1 minute, boil it after reducing the heat with constant stirring. Set it aside after removing it from heat.
- Prepare the chicken:
- Take 1 ½ tbsp of olive oil and with this, brush the chicken from both the sides. With pepper, season it. Over medium-high heat, preheat the grill. With oil, lightly brush the grates and then for about 4 minutes, grill the chicken from both the sides. Allow it to rest for 5 minutes after removing it from heat and then make cubes by dicing it.
- Prepare the veggies: In a sauté pan, heat the remaining 2 tbsp of olive oil over medium-high heat. To this, add broccoli, zucchini and carrots and till crisp and tender, sauté it for about 4-5 minutes.
- Assemble the bowls:
- Into the 4 bowls, layer the rice and with ¼ of the veggies and ¼ of the chicken. Top each of them. Over the tops, drizzle the teriyaki sauce in desired amount and with sesame seeds, sprinkle it. Serve it warm.