Vegan Teriyaki Chicken Bowl
Savor the bold flavors of this Vegan Teriyaki Chicken Bowl, a plant-based twist on the classic favorite that’s perfect for a quick yet satisfying meal. Featuring tender plant-based chicken strips coated in a homemade teriyaki sauce made with soy sauce, brown sugar, and a touch of maple syrup, this dish is balanced with vibrant stir-fried veggies like broccoli, carrots, and bell peppers. Served over a bed of fluffy white or brown rice and garnished with edamame, sesame seeds, and green onion, this recipe is packed with protein, nutrients, and irresistible sweet-savory flavors. Ready in just 35 minutes, this vegan teriyaki bowl is a wholesome, gluten-free option the whole family will love.
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Recipe Information
Ingredients
- 8 oz Plant-based chicken strips
- 0.25 cup Soy sauce (gluten-free, if needed)
- 2 tbsp Brown sugar
- 1 tbsp Maple syrup
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 cups Cooked white or brown rice
- 1 cup Broccoli florets
- 1 medium Carrot, thinly sliced
- 1 medium Bell pepper, thinly sliced
- 0.5 cup Edamame (shelled and cooked)
- 1 tsp Sesame seeds
- 1 stalk Green onion, sliced
- 1 tbsp Neutral cooking oil (e.g., avocado or vegetable oil)
Instructions
Prepare the teriyaki sauce by combining soy sauce, brown sugar, maple syrup, rice vinegar, and sesame oil in a small bowl.
In a separate bowl, mix cornstarch with water to create a slurry. Set both aside.
Heat 1 tbsp of cooking oil in a large skillet over medium heat. Add the plant-based chicken strips and cook for 5-7 minutes, flipping occasionally until golden brown. Remove from the skillet and set aside.
In the same skillet, add the broccoli, carrot, and bell pepper. Stir-fry for 5-6 minutes until tender-crisp.
Return the plant-based chicken strips to the skillet. Pour the prepared teriyaki sauce over the mixture and stir to coat.
Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes. Remove from heat.
Assemble the bowls by dividing the cooked rice between two serving bowls. Top with the teriyaki 'chicken' and vegetable mixture.
Garnish with edamame, sesame seeds, and sliced green onion. Serve warm and enjoy!
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5105 mg | 222% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 51.3 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2263 mg | 48% | |
*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.
