Vegan Teriyaki Chicken Rice Bowl with Vegetables
Satisfy your craving for a hearty, plant-based meal with this Vegan Teriyaki Chicken Rice Bowl with Vegetables—a vibrant, flavor-packed dish perfect for dinner or meal prep! Loaded with tender vegan chicken strips, perfectly sautéed broccoli, carrots, and snow peas, and coated in a homemade teriyaki sauce made from soy sauce, maple syrup, fresh ginger, and garlic, this recipe offers the perfect balance of sweet and savory. Served over a bed of warm brown or white rice and garnished with sesame seeds and sliced green onions, this bowl brings together wholesome ingredients and rich umami flavors in every bite. Ready in just 35 minutes, this quick and nutritious recipe is ideal for busy weeknights, and its customizable protein and vegetable options make it a vegan-friendly favorite. Perfect keywords: vegan teriyaki bowl, plant-based rice bowl, easy vegan dinner recipe.
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Recipe Information
Ingredients
- 2 cups Cooked brown rice (or white rice)
- 8 ounces Store-bought vegan chicken strips
- 1 cup Broccoli florets
- 1 cup Carrots, julienned
- 1 cup Snow peas
- 1 tablespoon Sesame oil (for sautéing)
- 1 4 cups Soy sauce (gluten-free if needed)
- 3 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 1 tablespoon Sesame seeds (for garnish)
- 1 stalk Green onions, sliced (for garnish)
Instructions
Cook the rice according to package instructions if not done already. Set aside and keep warm.
In a small bowl, combine the soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic to prepare the teriyaki sauce.
In another small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set both aside.
Heat a large skillet or wok over medium heat and add the sesame oil. Sauté the vegan chicken strips until golden brown and heated through, about 4-5 minutes. Remove from the pan and set aside.
In the same skillet, add the broccoli, carrots, and snow peas. Sauté for 5-7 minutes or until the vegetables are tender but still crisp.
Pour the prepared teriyaki sauce over the vegetables and bring to a simmer. Add the cornstarch slurry to the pan while stirring, allowing the sauce to thicken, about 1-2 minutes.
Return the sautéed vegan chicken strips to the skillet and toss to coat them in the teriyaki sauce. Cook for an additional 1-2 minutes to combine flavors.
Divide the cooked rice evenly between two bowls. Top each bowl with the teriyaki-coated vegan chicken and vegetables.
Garnish with sesame seeds and sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17153 mg | 746% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 57.0 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3064 mg | 65% | |
*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.
