Sugar-Free Chicken Teriyaki Bowl
Elevate your weeknight dinner game with this Sugar-Free Chicken Teriyaki Bowl, a wholesome twist on a classic favorite. Featuring tender, marinated chicken breast simmered in a flavorful homemade teriyaki sauce made with stevia for natural sweetness, this recipe skips the added sugar without sacrificing taste. Packed with crisp steamed broccoli, julienned carrots, and vibrant red bell peppers, it’s as colorful as it is nutritious. Served over fluffy brown rice and finished with a sprinkle of sesame seeds and green onions, this dish delights both the palate and the eye. Perfect for meal prep or a quick and healthy family meal, this sugar-free option is low in sodium and gluten-free when using tamari in place of soy sauce. Ready in just 40 minutes, this satisfying bowl delivers bold flavors without compromise—ideal for those seeking clean eating recipes, diabetic-friendly meals, or simply a fresh take on chicken teriyaki!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 0.5 cup low-sodium soy sauce
- 0.25 cup rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 teaspoon stevia
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 1 red bell pepper, sliced
- 2 cups cooked brown rice
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a bowl, combine the soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and stevia. Mix well to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Allow to marinate for at least 15 minutes.
In a small bowl, mix the cornstarch with cold water to create a slurry and set aside.
While the chicken is marinating, steam or lightly blanch the broccoli florets, julienned carrot, and sliced red bell pepper until just tender, about 4-5 minutes. Set aside.
Heat a non-stick skillet over medium heat. Add the marinated chicken pieces, reserving the marinade, and cook until the chicken is browned and cooked through, about 8-10 minutes.
Pour the reserved marinade into the skillet with the cooked chicken. Bring to a gentle simmer.
Stir the cornstarch slurry to ensure it's well-mixed, then slowly add it to the skillet. Stir continuously until the sauce thickens and coats the chicken nicely.
Add the steamed vegetables to the skillet and toss everything together until well combined and heated through.
To serve, divide the cooked brown rice into bowls and top with the chicken and vegetable mixture.
Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 14.4 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 334 mg | 26% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2489 mg | 53% | |
*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.
