Low Sodium Teriyaki Chicken Rice
Discover the deliciously savory and healthier twist on a takeout classic with this Low Sodium Teriyaki Chicken Rice recipe! Perfect for anyone watching their salt intake, this dish combines tender, bite-sized pieces of chicken with a flavorful homemade teriyaki sauce made from low sodium soy sauce, honey, fresh ginger, and garlic. Served over hearty brown rice, this wholesome meal is cooked to perfection and finished with vibrant green onions and crunchy sesame seeds for a delightful garnish. Ready in just 45 minutes, this easy yet impressive dish is ideal for weeknight dinners or meal prep. Enjoy all the rich flavors of teriyaki chicken without compromising on health!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 cup Brown rice (uncooked)
- 2 cups Water
- 0.25 cup Low sodium soy sauce
- 2 tablespoons Honey
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
- 1 teaspoon Sesame oil
- 2 Green onions (sliced, for garnish)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
Rinse the brown rice under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the water is absorbed.
While the rice is cooking, cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the low sodium soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil to make the teriyaki sauce.
In a separate small bowl, create a cornstarch slurry by mixing the cornstarch with 1 tablespoon of water until smooth. Set aside for later use.
Heat a large non-stick skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside.
Pour the teriyaki sauce into the same skillet and bring it to a gentle boil. Slowly stir in the cornstarch slurry, cooking for 1-2 minutes, or until the sauce thickens.
Return the cooked chicken to the skillet and toss it in the thickened teriyaki sauce until evenly coated. Cook for an additional 2-3 minutes.
Fluff the cooked rice with a fork and plate it. Top with the teriyaki chicken, and garnish with sliced green onions and sesame seeds.
Serve immediately and enjoy this flavorful, low sodium teriyaki chicken rice dish!
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 37.1 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 196 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1949 mg | 41% | |
*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.
