Vegan Teriyaki Chicken Rice Bowl
Elevate your weeknight dinners with this irresistible Vegan Teriyaki Chicken Rice Bowl, a plant-based twist on a classic favorite. Packed with flavor and vibrant textures, this recipe features tender plant-based chicken strips glazed in a thick, homemade teriyaki sauce made from soy sauce, maple syrup, rice vinegar, and fragrant garlic and ginger. Served over fluffy jasmine rice and paired with sautéed broccoli and carrots, this dish delivers a satisfying balance of sweet, savory, and umami in every bite. Ready in just 35 minutes, it’s perfect for busy nights while still feeling indulgent. Top with scallions and sesame seeds for a garnish that adds extra flair to your bowl. Whether you're vegan or simply looking for a healthier take on teriyaki chicken, this recipe is sure to be a hit at the table!
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Recipe Information
Ingredients
- 8 ounces Plant-based chicken strips
- 2 cups Cooked jasmine rice
- 0.25 cup Soy sauce (gluten-free if needed)
- 2 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1.5 cups Broccoli florets
- 1 medium Carrot, thinly sliced
- 2 Scallions, sliced thinly
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Prepare the rice in advance or cook according to package instructions to yield 2 cups of warm, fluffy jasmine rice.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki sauce.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set both the sauce and slurry aside.
Prep the veggies by cutting broccoli into small florets, thinly slicing the carrot, and chopping the scallions.
Heat a large skillet or wok over medium heat and add a splash of water or oil. Cook the broccoli and carrots for 4-5 minutes until tender-crisp, then remove them and set aside.
In the same skillet, cook the plant-based chicken strips according to the package instructions (usually about 5-7 minutes, flipping occasionally, until golden and heated through). Remove them and set aside.
Reduce the heat to medium-low and pour the prepared teriyaki sauce into the skillet. Once it begins to simmer, whisk in the cornstarch slurry. Stir constantly until the sauce thickens, about 1-2 minutes.
Return the cooked plant-based chicken strips to the skillet and toss to coat them evenly in the thickened teriyaki sauce.
To assemble the rice bowls, divide the jasmine rice between two bowls. Top each with the sautéed broccoli, carrots, and teriyaki-coated plant-based chicken.
Garnish with sliced scallions and a sprinkle of sesame seeds if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4943 mg | 215% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 32.2 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1304 mg | 28% | |
*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.
