Low Sodium Teriyaki Chicken Rice Bowl with Vegetables
Elevate your dinner game with this flavorful and healthy Low Sodium Teriyaki Chicken Rice Bowl with Vegetables! Packed with tender chicken, vibrant stir-fried veggies like broccoli, carrots, snap peas, and red bell peppers, and layered over wholesome brown rice, this dish delivers a savory meal without the excess salt. The homemade teriyaki sauce is crafted with low sodium soy sauce, honey, garlic, and ginger, ensuring deliciously bold flavors while keeping it heart-healthy. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners or meal prep. Garnished with green onions and sesame seeds for extra flair, these bowls are as visually appealing as they are satisfying. Aromatic, nutritious, and customizable, this recipe is a must-try for fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 cups cooked brown rice
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1 tbsp low sodium soy sauce
- 3 tbsp water
- 1 tbsp honey
- 1 tsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tbsp olive oil
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the low sodium soy sauce, water, honey, rice vinegar, minced garlic, grated ginger, and cornstarch until well combined. Set aside as the low sodium teriyaki sauce.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the sesame oil and vegetables (broccoli, carrots, red bell pepper, and snap peas). Stir-fry for 4–5 minutes until vegetables are tender-crisp but still vibrant in color.
Reduce the heat to medium-low, return the cooked chicken to the skillet, and pour in the prepared teriyaki sauce. Stir everything together until the sauce thickens and coats the chicken and vegetables evenly, about 2–3 minutes.
To assemble, divide the cooked brown rice into four bowls. Top each bowl with the teriyaki chicken and vegetable mixture.
Garnish each bowl with sliced green onions and a sprinkle of sesame seeds before serving.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 35.7 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2338 mg | 50% | |
*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.
