Low Sodium Teriyaki Chicken Rice Bowl
Savor the perfect balance of flavor and nutrition with this Low Sodium Teriyaki Chicken Rice Bowl! Designed for those seeking a healthier twist on a classic favorite, this recipe features tender chicken breast, vibrant stir-fried vegetables, and hearty brown rice, all coated in a rich, homemade teriyaki sauce made with low sodium soy sauce, honey, and fresh ginger. Ready in under 40 minutes, this dish is quick, satisfying, and packed with wholesome goodness. Perfect for meal prepping or a family dinner, each bowl is garnished with green onions and optional sesame seeds for a delightful finishing touch. Enjoy a guilt-free indulgence that doesn't skimp on taste!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 1 cup Uncooked brown rice
- 0.25 cup Low sodium soy sauce
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 2 cloves Minced garlic
- 1 tsp Fresh ginger, grated
- 1 tbsp Cornstarch
- 3 tbsp Water
- 1 tsp Sesame oil (optional)
- 2 cups Broccoli florets
- 1 cup Carrots, julienned
- 1 medium Red bell pepper, sliced thinly
- 2 Green onions, sliced
- 1 tbsp Sesame seeds (optional, for garnish)
Instructions
Rinse the brown rice under cold water and cook according to package instructions. Set aside once cooked.
While the rice cooks, cut the chicken breast into bite-sized pieces. Set aside.
In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil (if using). This is your teriyaki sauce.
In another small bowl, mix the cornstarch with 3 tablespoons of water to create a cornstarch slurry. Set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, or until they are lightly browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the broccoli, carrots, and red bell pepper. Stir-fry the vegetables for 4-5 minutes, or until they are crisp-tender.
Reduce the heat to medium and return the chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables. Stir to evenly coat everything.
Stir the cornstarch slurry into the skillet and cook for 1-2 minutes until the sauce thickens to your desired consistency.
To assemble, divide the cooked brown rice among four bowls. Top with the teriyaki chicken and vegetable mixture.
Garnish each bowl with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy your flavorful low-sodium teriyaki chicken rice bowl!
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 57.0 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 389 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3098 mg | 66% | |
*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.
