Sugar-Free Teriyaki Chicken Rice Bowl
Elevate your meal prep game with this flavorful Sugar-Free Teriyaki Chicken Rice Bowl, a wholesome and guilt-free twist on a classic favorite. Packed with tender chicken, vibrant vegetables like broccoli, carrots, and bell peppers, and served over hearty brown rice, this dish is brought to life by a rich homemade teriyaki sauce that's completely sugar-free. Made with low-sodium soy sauce, apple cider vinegar, and a touch of liquid stevia, the sauce delivers the perfect balance of sweet and savory without compromising your healthy lifestyle. Quick to prepare in just 40 minutes, this gluten-free, high-protein recipe is as easy as it is satisfying. Garnished with sesame seeds and green onions for a touch of freshness, this rice bowl is ideal for weeknight dinners or meal prep lunches. Get ready to enjoy authentic teriyaki flavor with none of the added sugars!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 1 cup Brown rice
- 0.25 cup Low-sodium soy sauce or tamari (for gluten-free version)
- 2 tablespoons Apple cider vinegar
- 5 drops Liquid stevia
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 0.5 cup Water
- 1 teaspoon Arrowroot powder or cornstarch
- 2 cups Broccoli florets
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 1 tablespoon Sesame oil
- 1 teaspoon Sesame seeds (optional for garnish)
- 2 stalks Green onion, sliced (for garnish)
Instructions
Cook the brown rice according to package instructions. Set aside once done.
In a small saucepan, whisk together soy sauce, apple cider vinegar, liquid stevia, minced garlic, minced ginger, and 1/4 cup of water. Heat over medium heat until it begins to simmer.
In a separate small bowl, mix the arrowroot powder or cornstarch with the remaining 1/4 cup of water to form a slurry. Gradually whisk the slurry into the saucepan with the teriyaki sauce. Cook for 2-3 minutes, stirring frequently, until the sauce thickens. Remove from heat and set aside.
Cut the chicken breasts into bite-sized pieces. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked and golden brown. Remove the chicken and set aside.
In the same skillet, add the broccoli florets, julienned carrot, and red bell pepper slices. Sauté for 5-7 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the sugar-free teriyaki sauce over the chicken and vegetables, tossing to coat everything evenly.
To assemble the rice bowls, divide the cooked brown rice into four bowls. Top each with the teriyaki chicken and vegetable mixture.
Garnish with sesame seeds and sliced green onion, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 12.4 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 258 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2064 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.
