Sugar-Free Teriyaki Chicken Bowl
Elevate your meal prep with this Sugar-Free Teriyaki Chicken Bowl, a healthier twist on a classic favorite that's bursting with bold, savory flavors. Crafted with tender chicken breast and a homemade teriyaki sauce featuring naturally sweet coconut aminos, monk fruit sweetener, and aromatic minced ginger and garlic, this dish is perfect for those seeking a refined-sugar-free yet deeply satisfying meal. Serve it over a choice of nutty brown rice or low-carb cauliflower rice, accompanied by vibrant steamed broccoli, shredded carrots, and a sprinkle of sesame seeds for added texture and flair. Ready in just 35 minutes, this wholesome and gluten-free recipe is ideal for busy weeknights or meal prep, delivering nutrients and flavor without compromise.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 120 ml Coconut aminos
- 1 tablespoon Monk fruit sweetener
- 2 tablespoons Rice vinegar
- 1 teaspoon Fresh ginger, minced
- 2 cloves Fresh garlic, minced
- 1 teaspoon Sesame oil
- 1 teaspoon Arrowroot powder or cornstarch
- 2 tablespoons Water
- 300 grams Cooked brown rice or cauliflower rice
- 200 grams Steamed broccoli florets
- 100 grams Shredded carrots
- 2 tablespoons Sliced green onions
- 1 teaspoon Sesame seeds
Instructions
Cut the chicken breasts into bite-sized pieces and set them aside.
In a small mixing bowl, combine coconut aminos, monk fruit sweetener, rice vinegar, minced ginger, minced garlic, and sesame oil to create the teriyaki sauce.
In a separate small bowl, mix arrowroot powder with water to create a slurry and set it aside.
Heat a large skillet or wok over medium-high heat and lightly grease with sesame oil or cooking spray.
Add the chicken pieces to the skillet and cook, stirring occasionally, until the chicken is fully cooked and no longer pink inside, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, pour the prepared teriyaki sauce and bring it to a gentle simmer.
Lower the heat and stir in the arrowroot slurry, cooking for 1-2 minutes until the sauce thickens to your desired consistency.
Return the cooked chicken to the skillet and toss it in the thickened sauce until evenly coated.
To assemble the bowls, divide the cooked brown rice or cauliflower rice among four serving bowls.
Top each bowl with an equal portion of the teriyaki chicken, steamed broccoli, and shredded carrots.
Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 33.6 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2482 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.
