Vegetarian Teriyaki Chicken Rice
Savor the bold, umami-packed flavors of this Vegetarian Teriyaki Chicken Rice recipe, a plant-based twist on the classic favorite. Featuring tender, protein-rich plant-based chicken pieces, vibrant stir-fried vegetables like carrots and broccoli, and a rich, glossy teriyaki sauce, this dish is a delightful combination of taste and texture. Perfectly paired with fluffy white rice, it’s a quick and satisfying meal ready in just 35 minutes. Aromatic garlic, fresh ginger, and a hint of sesame oil elevate every bite, while optional sesame seed garnishes add a nutty crunch. Whether you’re vegan, vegetarian, or simply looking for a meat-free meal, this recipe is sure to impress with its hearty flavors and easy preparation.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups Cooked white rice
- 1 cup Plant-based chicken pieces (such as soy or seitan-based)
- 0.33 cup Teriyaki sauce
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 stalks Green onions, thinly sliced
- 1 cup Carrots, thinly sliced
- 1.5 cups Broccoli florets
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds (for garnish, optional)
Instructions
Prepare the white rice according to package instructions, or use pre-cooked rice for convenience.
In a small bowl, combine the cornstarch and water to create a slurry. Set aside.
Heat the sesame oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
Add the carrots and broccoli florets to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the pan and add the plant-based chicken pieces. Cook them for 3-4 minutes, stirring occasionally, until heated through and slightly browned.
Reduce the heat to low and pour the teriyaki sauce and soy sauce into the pan. Stir to coat the vegetables and 'chicken'.
Slowly add the cornstarch slurry to the pan and stir constantly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
Remove the pan from heat and sprinkle the sliced green onions over the dish.
Divide the cooked white rice between serving bowls and top with the teriyaki 'chicken' and vegetable mixture.
Garnish with sesame seeds, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3346 mg | 145% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 690 mg | 15% | |
*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.
