Sugar-Free Teriyaki Chicken Rice
Delight in the rich, savory flavors of this *Sugar-Free Teriyaki Chicken Rice*, a healthier twist on the classic dish. Made with tender chicken thighs and a homemade sugar-free teriyaki sauce crafted from tamari, rice vinegar, monk fruit sweetener, garlic, and fresh ginger, this recipe delivers all the taste without the refined sugars. The sauce thickens beautifully with a simple cornstarch slurry, perfectly coating the chicken for a glossy, mouthwatering finish. Served over wholesome brown rice and topped with sliced green onions and sesame seeds, this gluten-free meal is both satisfying and balanced. With just 15 minutes of prep and 20 minutes of cook time, this easy, wholesome dinner is perfect for busy weeknights while catering to those looking for a low-sugar teriyaki chicken recipe that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 60 ml Tamari (gluten-free soy sauce)
- 30 ml Rice vinegar
- 2 tbsp Monk fruit sweetener
- 3 Garlic cloves (minced)
- 1 tsp Ginger (fresh, finely grated)
- 1 tbsp Sesame oil
- 2 tsp Cornstarch
- 2 tbsp Cold water
- 3 cups Cooked brown rice
- 2 Green onions (sliced)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Begin by preparing the teriyaki sauce. In a small bowl, whisk together the tamari, rice vinegar, monk fruit sweetener, minced garlic, and grated ginger. Set this mixture aside.
Cut the chicken thighs into bite-sized pieces and set them aside.
Heat a large skillet or wok over medium heat. Add the sesame oil and, once heated, add the chicken pieces. Cook for 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
Pour the prepared teriyaki sauce into the skillet with the chicken. Stir to coat the chicken evenly in the sauce.
In a small bowl, mix the cornstarch with cold water to create a slurry. Add this mixture to the skillet and cook for 2-3 minutes, stirring frequently, until the sauce thickens and clings to the chicken.
Remove the skillet from the heat and set aside.
To serve, divide the cooked brown rice evenly between four bowls or plates. Portion the teriyaki chicken over the rice.
Garnish each serving with sliced green onions and sesame seeds. Serve immediately and enjoy!
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 4739 mg | 206% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 2.2 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2030 mg | 43% | |
*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.
