Gluten-Free Chicken Teriyaki Bowl
Elevate your weeknight dinner routine with this vibrant and hearty Gluten-Free Chicken Teriyaki Bowl! Packed with tender, bite-sized pieces of chicken, crisp stir-fried vegetables, and a flavorful homemade teriyaki sauce made with gluten-free tamari, honey, and fresh ginger, this recipe offers a mouthwatering twist on a classic favorite. Served over fluffy white or nutty brown rice, each bowl is layered with nutritious goodness and finished with a sprinkle of sesame seeds and green onions for the perfect touch of texture and flavor. Quick to prepare and entirely gluten-free, this wholesome dinner option is ideal for those seeking a satisfying, allergen-friendly meal without sacrificing taste. Perfect for meal prep or family dinners, this recipe is as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.5 cup Tamari (gluten-free soy sauce)
- 0.25 cup Honey
- 2 tablespoons Sesame oil
- 1 tablespoon Apple cider vinegar
- 2 cloves Minced garlic
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 4 cups Cooked white or brown rice
- 2 cups Broccoli florets
- 1 cup Red bell pepper, sliced
- 1 cup Carrot, julienned
- 2 Green onions, sliced
- 1 tablespoon Sesame seeds
- 2 tablespoons Avocado oil or other high-heat oil
Instructions
Start by preparing the teriyaki sauce. In a small bowl, whisk together tamari, honey, sesame oil, apple cider vinegar, minced garlic, and grated ginger.
In another small bowl, mix the cornstarch with water to create a slurry. Set aside.
Dice the chicken breasts into bite-sized pieces.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are no longer pink inside, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the broccoli florets, red bell pepper slices, and julienned carrot. Stir-fry the vegetables for about 5 minutes until they become tender-crisp.
Return the chicken to the skillet and pour the prepared teriyaki sauce over the chicken and vegetables. Stir to combine and bring to a simmer.
Add the cornstarch slurry to the skillet and stir constantly until the sauce thickens, about 2-3 minutes.
Remove the skillet from heat and garnish with sliced green onions and sesame seeds.
Serve the teriyaki chicken and vegetables over the prepared rice, dividing evenly among 4 bowls.
Enjoy your gluten-free chicken teriyaki bowl!
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6860 mg | 298% | |
| Total Carbohydrate | 332.0 g | 121% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 69.2 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2945 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
