Soy-Free Teriyaki Chicken Bowl
Satisfy your cravings for savory and sweet with this Soy-Free Teriyaki Chicken Bowl, a healthier twist on the classic take-out favorite. Made with boneless chicken thighs coated in a rich, glossy teriyaki glaze crafted from coconut aminos, honey, garlic, and ginger, this dish is both soy-free and easily adaptable for refined sugar-free diets. Paired with fluffy white or brown rice and vibrant steamed broccoli and carrots, it’s a wholesome, well-rounded meal perfect for weeknight dinners. Ready in just 35 minutes, this easy recipe combines bold, umami-packed flavors with simple preparation, and it’s beautifully finished with optional garnishes like sesame seeds and green onions for an extra layer of texture and freshness. Healthy, gluten-free, and family-friendly, this teriyaki chicken bowl is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Coconut aminos
- 2 tbsp Honey (or maple syrup for refined sugar-free option)
- 1 tbsp Rice vinegar
- 2 tsp Toasted sesame oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tbsp Cornstarch
- 2 tbsp Water
- 3 cups Cooked white or brown rice
- 2 cups Broccoli florets
- 1 cup Carrots, julienned or sliced
- 1 tbsp Sesame seeds (optional, for garnish)
- 2 tbsp Green onion, sliced (optional, for garnish)
Instructions
In a small bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce.
In a separate small bowl, mix the cornstarch and water until smooth. Set this slurry aside to thicken the sauce later.
Heat a large skillet over medium-high heat and add a bit of oil (optional, based on non-stick cookware). Add the chicken thighs to the skillet and cook for 4-5 minutes on each side or until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing into strips.
In the same skillet, pour the teriyaki sauce mixture, and bring it to a simmer over medium heat. Stir frequently.
Slowly whisk in the cornstarch slurry, and keep stirring until the sauce thickens to a glaze-like consistency. Reduce heat to low.
Add the sliced chicken back into the skillet and toss to coat it evenly in the teriyaki glaze.
Meanwhile, steam the broccoli florets and carrots until tender but still crisp, about 4-5 minutes.
To assemble the bowls, divide the cooked rice among four bowls. Top with the glazed teriyaki chicken, steamed broccoli, and carrots.
Garnish with sesame seeds and green onion, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 271.9 g | 99% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 72.6 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 390 mg | 30% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2169 mg | 46% | |
*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.
