Low Sodium Chicken Teriyaki Bowl
Satisfy your cravings with this deliciously healthy Low Sodium Chicken Teriyaki Bowl, a guilt-free twist on a beloved classic. Tender, bite-sized chicken breasts are stir-fried alongside crisp broccoli, vibrant bell peppers, and sweet carrots, all enveloped in a homemade teriyaki sauce that's packed with flavor thanks to low sodium soy sauce, honey, fresh ginger, and garlic. Served atop a wholesome bed of nutty brown rice and finished with a sprinkle of green onions and sesame seeds, this dish is as nutritious as it is mouthwateringly satisfying. Ready in just 35 minutes, it's perfect for meal prep or a quick, wholesome dinner the whole family will love. If you're searching for heart-healthy, low-sodium dinner ideas, this recipe delivers big flavor without compromise!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 0.25 cup water
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 cups cooked brown rice
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a medium bowl, whisk together the low sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic to prepare the teriyaki sauce.
In a small bowl, mix the cornstarch with the water until smooth, then stir this mixture into the teriyaki sauce and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until no longer pink in the center, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry the vegetables until they start to soften, about 4-5 minutes.
Return the chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
Serve the chicken and vegetable mixture over a bed of cooked brown rice.
Garnish each bowl with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 46.9 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 249 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2384 mg | 51% | |
*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.
