Vegetarian Teriyaki Chicken Bowl
Savor the irresistible flavors of this Vegetarian Teriyaki Chicken Bowl, a plant-based twist on a classic favorite that's perfect for lunch or dinner. Featuring tender plant-based chicken pieces, vibrant stir-fried vegetables like broccoli, carrots, and snap peas, and fluffy jasmine rice, all brought together with a rich, homemade teriyaki sauce infused with soy sauce, ginger, garlic, and a hint of sweetness. This recipe is quick and easy, with just 15 minutes of prep and 20 minutes of cook time, making it ideal for busy weeknights. Garnished with sesame seeds and sliced green onions, it’s a nutritious, flavorful meal that caters to vegetarians and those seeking a healthier twist on the traditional teriyaki chicken bowl. Serve it fresh and steaming for a satisfying culinary experience that's as wholesome as it is delicious! Perfect for keywords like "vegetarian teriyaki bowl," "plant-based chicken recipe," and "easy vegetarian dinner."
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Recipe Information
Ingredients
- 300 grams Plant-based chicken pieces
- 2 cups Cooked jasmine rice
- 1 cup Broccoli florets
- 1 cup Carrots (julienned)
- 1 cup Snap peas
- 0.25 cup Soy sauce (or gluten-free tamari if desired)
- 2 tablespoons Brown sugar
- 1 tablespoon Rice vinegar
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 stalks Green onions (sliced)
- 1 teaspoon Sesame seeds
- 1 tablespoon Vegetable oil (or sesame oil for extra flavor)
Instructions
Cook the jasmine rice according to package instructions and set it aside, keeping it warm.
In a small bowl, mix the soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger to create the teriyaki sauce base.
In a separate small bowl, combine the cornstarch and water to create a slurry. Add this to the teriyaki sauce base and stir well.
Heat a large skillet or wok over medium heat and add vegetable oil. Once hot, add the plant-based chicken pieces and cook for 4-5 minutes, stirring frequently, until lightly browned. Remove the plant-based chicken from the skillet and set aside.
In the same skillet, add broccoli, carrots, and snap peas. Stir-fry the vegetables for 4-5 minutes until tender-crisp.
Add the cooked plant-based chicken back into the skillet with the vegetables. Pour the prepared teriyaki sauce over everything and cook for 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the ingredients.
To assemble the bowls, divide the cooked jasmine rice between two bowls. Top with the teriyaki plant-based chicken and vegetable mixture.
Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 39.2 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1546 mg | 33% | |
*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.
