Sugar-Free Teriyaki Chicken Rice Bowl with Vegetables
Elevate your mealtime with this Sugar-Free Teriyaki Chicken Rice Bowl with Vegetables—a wholesome, flavorful dish that’s perfect for health-conscious eaters. This recipe features tender chicken breast, a medley of vibrant vegetables like broccoli, bell peppers, and carrots, and a rich homemade teriyaki sauce made with low-sodium, sugar-free soy sauce and a touch of stevia or erythritol for a guilt-free hint of sweetness. Served over hearty brown rice and garnished with green onions and sesame seeds, this bowl is packed with nutrients and big on taste. It's easy to prepare in just 35 minutes, making it an ideal option for busy weeknights or meal prep. Gluten-free adaptation is also included, ensuring everyone can enjoy the delicious balance of sweet and savory flavors.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 2 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 0.25 cup Soy sauce (low-sodium and sugar-free)
- 2 tbsp Rice vinegar
- 1 tsp Stevia or erythritol (optional, for slight sweetness)
- 0.25 cup Water
- 2 tsp Cornstarch (or arrowroot powder for gluten-free)
- 200 g Broccoli florets
- 1 medium Carrot (julienned)
- 1 medium Bell pepper (sliced thinly)
- 0.5 cup Edamame (shelled, optional)
- 2 cups Cooked brown rice
- 2 Green onions (sliced, for garnish)
- 2 tsp Sesame seeds (for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, stevia (if using), and water. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the broccoli, carrots, and bell peppers to the skillet and sauté for 5-7 minutes, until the vegetables are tender-crisp. Add the edamame (if using) during the last 2 minutes of cooking.
While the vegetables are cooking, whisk the cornstarch (or arrowroot powder) into the prepared soy sauce mixture until completely dissolved.
Pour the sauce into the skillet with the vegetables and bring to a simmer, stirring constantly, until the sauce thickens slightly (about 2 minutes).
Return the cooked chicken to the skillet and toss to coat it with the sauce. Cook for another 1-2 minutes to heat through.
Divide the cooked brown rice into four serving bowls. Top each bowl with the teriyaki chicken and vegetable mixture.
Garnish with sliced green onions and sesame seeds before serving. Enjoy!
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 18.1 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3226 mg | 69% | |
*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.
