Soy-Free Teriyaki Chicken Rice Bowl with Vegetables
Savor the delicious simplicity of this Soy-Free Teriyaki Chicken Rice Bowl with Vegetables—a wholesome and allergen-friendly twist on a classic comfort dish. This recipe swaps traditional soy sauce for coconut aminos, paired with the sweet tang of pineapple juice and honey to create a perfectly balanced homemade teriyaki glaze. Tender chicken, vibrant broccoli, crisp carrots, and sweet bell peppers are sautéed to perfection and coated in the glossy sauce for maximum flavor. Served over a fluffy bed of white or brown rice and optionally garnished with sesame seeds and green onions, this meal is packed with protein, colorful veggies, and bold flavors. Ideal for busy weeknights or meal prep, it’s ready in under 40 minutes and free from soy, dairy, and MSG. Try it today for a fresh and healthy spin on a teriyaki chicken rice bowl!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 0.5 cup Coconut aminos
- 0.25 cup Pineapple juice
- 2 tbsp Honey
- 1 tbsp Apple cider vinegar
- 1 tsp Ginger, finely grated
- 2 cloves Garlic, minced
- 1.5 tsp Arrowroot powder
- 2 tbsp Water
- 2 tbsp Olive oil
- 2 cups Broccoli florets
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 2 cups Cooked white or brown rice
- 1 tbsp Sesame seeds (optional, for garnish)
- 2 tbsp Sliced green onions (optional, for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Cut the chicken breast into bite-sized pieces and season with a pinch of salt and black pepper.
In a small bowl, whisk together the coconut aminos, pineapple juice, honey, apple cider vinegar, grated ginger, and minced garlic. Set aside.
In another small bowl, mix the arrowroot powder with water to create a slurry. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Using the same skillet, heat the remaining 1 tablespoon of olive oil. Add the broccoli, julienned carrot, and red bell pepper. Sauté the vegetables for 4-5 minutes until they are tender but still crisp. Remove from the skillet and set aside.
Pour the coconut aminos mixture into the skillet and bring it to a simmer over medium heat. Stir in the arrowroot slurry and continue cooking, stirring frequently, until the sauce begins to thicken (about 2 minutes).
Return the cooked chicken and vegetables to the skillet, tossing them in the thickened sauce until everything is evenly coated.
Serve the teriyaki chicken and vegetables over bowls of cooked white or brown rice. Garnish with sesame seeds and sliced green onions, if desired.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6095 mg | 265% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 77.7 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2089 mg | 44% | |
*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.
