Vegetarian Chicken Teriyaki Bowl
Get ready to savor the bold, irresistible flavors of this Vegetarian Chicken Teriyaki Bowl—a wholesome take on a classic favorite! Featuring juicy plant-based chicken pieces coated in a rich, homemade teriyaki sauce made with soy sauce, brown sugar, mirin, ginger, and garlic, this recipe is a deliciously guilt-free option for weeknight dinners. Stir-fried broccoli, carrots, and red bell pepper add vibrant color, crunch, and nutrients, while a thickened glaze ensures every bite pops with umami goodness. Served atop a bed of fluffy rice and finished with sesame seeds and green onion for a fresh, nutty garnish, this bowl is as satisfying as it is healthy. Perfect for vegetarian lifestyles, quick to prepare, and packed with flavor, it’s a plant-powered twist on an Asian-inspired comfort dish you’ll love.
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Recipe Information
Ingredients
- 12 oz plant-based chicken pieces
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 0.25 cup mirin (sweet rice wine)
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 cups cooked rice
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- 2 tablespoons vegetable oil
Instructions
In a medium bowl, whisk together soy sauce, brown sugar, mirin, minced ginger, and minced garlic to create the teriyaki sauce.
In a small bowl, mix cornstarch with water to create a slurry and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the plant-based chicken pieces and cook until browned and heated through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add broccoli florets, sliced carrots, and sliced red bell pepper. Stir-fry the vegetables until tender-crisp, about 5 minutes.
Reduce the heat to low, return the plant-based chicken to the skillet, and pour the teriyaki sauce over the mixture. Stir well to coat all ingredients.
Add the cornstarch slurry to the skillet and cook, stirring constantly until the sauce thickens, about 2-3 minutes.
Divide the cooked rice among four bowls. Top each with the teriyaki chicken and vegetable mix.
Garnish with sesame seeds and sliced green onions. Serve immediately and enjoy your vegetarian chicken teriyaki bowl.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6196 mg | 269% | |
| Total Carbohydrate | 352.8 g | 128% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 78.3 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2419 mg | 51% | |
*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.
