Soy-Free Teriyaki Chicken Rice Bowl
Indulge in a flavorsome twist on a classic favorite with this Soy-Free Teriyaki Chicken Rice Bowl, perfect for those avoiding soy or seeking a healthier alternative to traditional teriyaki sauce. Featuring tender bites of chicken thighs, stir-fried with vibrant broccoli and carrots, all glazed in a naturally sweet, umami-packed sauce made with coconut aminos, honey, ginger, and garlic, this dish is a deliciously wholesome option. It’s served over fluffy white or brown rice, creating a complete and satisfying meal that’s ready in under 40 minutes. Topped with green onions and optional sesame seeds, this soy-free recipe is ideal for meal prep or weeknight dinners. Whether you're after a gluten-free, soy-free, or simply quick and nutritious rice bowl recipe, this vibrant teriyaki chicken dish is sure to check all the boxes!
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 0.5 cup Coconut aminos
- 2 tbsp Honey (or maple syrup for a vegan alternative to honey)
- 1 tbsp Rice vinegar
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Cornstarch
- 2 tbsp Water
- 4 cups Cooked white or brown rice
- 2 cups Broccoli florets
- 1 cup Carrots (thinly sliced)
- 1 tbsp Sesame oil
- 2 tbsp Green onions (sliced, for garnish)
- 1 tsp Sesame seeds (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together the coconut aminos, honey (or maple syrup), rice vinegar, garlic, and ginger to create your soy-free teriyaki sauce.
In another small bowl, mix the cornstarch and water to create a slurry and set aside.
Heat a large skillet or wok over medium-high heat and add the sesame oil.
Add the chicken pieces to the skillet and cook until browned and fully cooked, about 8-10 minutes, flipping occasionally to ensure even cooking. Remove the chicken from the pan and set aside.
In the same skillet, add the broccoli and carrots. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
Return the cooked chicken to the skillet with the vegetables and pour the soy-free teriyaki sauce over the top.
Stir everything together and bring the sauce to a simmer. Gradually add the cornstarch slurry while stirring, and cook for 1-2 minutes until the sauce thickens and evenly coats the chicken and vegetables.
Remove from heat and serve the teriyaki chicken and vegetables over bowls of cooked rice.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 326.9 g | 119% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 72.8 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2209 mg | 47% | |
*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.
