Vegetarian Teriyaki Chicken Rice Bowl
Savor the irresistible flavors of a Vegetarian Teriyaki Chicken Rice Bowl, a plant-based twist on a beloved classic! Perfect for weeknight dinners or meal prepping, this recipe features tender soy-based or mycoprotein chicken strips coated in a velvety homemade teriyaki sauce made with soy sauce, brown sugar, ginger, and rice vinegar. Tossed with a medley of vibrant carrots, broccoli, and snow peas, this crowd-pleaser is served over fragrant jasmine rice for a complete, nutrient-packed meal. Quick to prepare, with just 15 minutes of prep and 20 minutes of cooking, this dish is ideal for busy schedules while still delivering bold, satisfying flavors. Garnish with green onions and sesame seeds to elevate its presentation and enjoy a guilt-free, comforting vegetarian favorite.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken (e.g., soy-based or mycoprotein strips)
- 60 ml Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 4 cups Cooked jasmine rice
- 1 cup Carrots, thinly sliced
- 1 cup Broccoli florets
- 1 cup Snow peas
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 Green onions, sliced (optional for garnish)
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
In a small mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, and minced ginger. Stir until the sugar dissolves. Set aside.
In another small bowl, mix cornstarch with 3 tablespoons of water to create a slurry. Set this aside as well.
Heat a large non-stick skillet over medium heat. Add the plant-based chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove from the skillet and set aside.
In the same skillet, add a small splash of water (or a bit of sesame oil if not strictly oil-free) and toss in the minced garlic, carrots, broccoli, and snow peas. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
Reduce the heat to low, return the cooked plant-based chicken to the skillet, and pour in the prepared teriyaki sauce. Stir everything to coat evenly.
Bring the mixture to a simmer, then add the cornstarch slurry to the skillet. Stir constantly for 1-2 minutes, allowing the sauce to thicken.
Remove from heat and assemble the rice bowls by dividing the cooked jasmine rice into four bowls.
Top each bowl with the teriyaki plant-based chicken and vegetable mixture.
Garnish with sliced green onions and sesame seeds, if desired, and serve immediately.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 384.6 g | 140% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 42.5 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2078 mg | 44% | |
*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.
