Gluten-Free Teriyaki Chicken Rice Bowl with Vegetables
Satisfy your cravings with this flavorful Gluten-Free Teriyaki Chicken Rice Bowl with Vegetables, a perfect balance of savory and sweet that's both allergen-friendly and packed with vibrant nutrients! Featuring tender bites of chicken thighs coated in a luscious homemade teriyaki sauce made with gluten-free soy sauce, mirin, and hoisin, this dish is paired with a colorful medley of stir-fried broccoli, carrots, and red bell peppers. Served over fluffy rice and topped with green onions and optional sesame seeds, this quick and easy recipe comes together in just 35 minutes, making it an ideal choice for busy weeknight dinners or meal prep. Experience the bold, irresistible taste of this Asian-inspired comfort food — all without worrying about gluten.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.25 cup Gluten-free soy sauce (tamari or coconut aminos)
- 0.25 cup Mirin (Japanese sweet rice wine)
- 2 tbsp Gluten-free hoisin sauce
- 2 tbsp Brown sugar
- 2 cloves Fresh garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Cornstarch
- 2 tbsp Water
- 4 cups Cooked white rice (or brown rice for a healthier option)
- 2 cups Broccoli florets
- 1 cup Carrots, sliced
- 1 Red bell pepper, thinly sliced
- 2 tbsp Sesame oil
- 2 Green onions, sliced
- 1 tbsp Sesame seeds (optional, for garnish)
Instructions
Prepare the teriyaki sauce: In a small bowl, whisk together the gluten-free soy sauce, mirin, gluten-free hoisin sauce, brown sugar, minced garlic, and grated ginger. Set aside.
Cut the chicken thighs into bite-sized pieces and set aside.
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken and cook until fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the broccoli, carrots, and red bell pepper. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the chicken and vegetables, stirring to coat evenly.
In a small bowl, mix the cornstarch and water to create a slurry. Pour the slurry into the skillet and stir well. Cook for 2-3 minutes until the sauce thickens.
To serve, divide the cooked rice evenly among four bowls. Top the rice with the teriyaki chicken and vegetables.
Garnish each bowl with sliced green onions and sesame seeds (if using). Serve immediately and enjoy!
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 343.0 g | 125% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 75.2 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 460 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2983 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.
