Gluten-Free Teriyaki Chicken Rice Bowl
Savor the bold and irresistible flavors of our Gluten-Free Teriyaki Chicken Rice Bowl, a wholesome dish that's perfect for weeknight dinners or meal prep! Juicy, bite-sized chicken thighs are coated in a sticky, savory teriyaki sauce made with gluten-free tamari, honey or maple syrup, and aromatic ginger and garlic. Served atop fluffy white or brown rice and paired with tender steamed broccoli and carrots, this vibrant bowl is brimming with freshness and nutrients. Ready in just 35 minutes, it's quick to make, customizable, and sure to please. Garnish with green onions and sesame seeds for an extra pop of flavor and texture. Ideal for those seeking gluten-free recipes, Asian-inspired meals, or one-bowl wonders, this dish promises to become a new favorite!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.25 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Honey or maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 teaspoons Cornstarch
- 2 teaspoons Water (for slurry)
- 3 cups Cooked white rice (or brown rice, optionally)
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 2 stalks Green onions, thinly sliced
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a small bowl, whisk together the tamari, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce.
In another small bowl, mix the cornstarch and water to create a slurry. Set both aside.
Cut the chicken thighs into bite-sized pieces. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for about 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
Pour the prepared teriyaki sauce into the skillet with the chicken. Stir to coat the chicken evenly.
Reduce the heat to medium-low and add the cornstarch slurry to the skillet. Stir constantly until the sauce thickens, about 1-2 minutes. Remove from heat and set aside.
Steam the broccoli florets and carrot slices until tender, about 4-5 minutes.
To assemble, divide the cooked rice evenly among four bowls. Top each bowl with the teriyaki chicken, steamed vegetables, and sliced green onions.
Garnish with sesame seeds if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 47.4 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 394 mg | 30% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2274 mg | 48% | |
*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.
