Vegetarian Teriyaki Chicken Rice Bowl with Vegetables
Savor the bold, mouthwatering flavors of this Vegetarian Teriyaki Chicken Rice Bowl with Vegetables, a perfect plant-based twist on a classic favorite. Packed with vibrant veggies like broccoli, bell peppers, carrots, and snow peas, this colorful meal blends wholesome ingredients with a rich homemade teriyaki sauce, featuring low-sodium soy sauce, ginger, and garlic for a healthier option. Store-bought or homemade vegetarian chicken strips take center stage, coated in a glossy, sweet-and-savory sauce that pairs beautifully with fluffy white or brown rice. Ready in just 35 minutes, this easy recipe is ideal for busy weeknights or meal prep and can be garnished with sesame seeds and green onions for added texture and flavor. A delightful dish that’s as nutritious as it is satisfying—perfect for anyone seeking an irresistible vegetarian dinner option!
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Recipe Information
Ingredients
- 2 cups Cooked white or brown rice
- 8 ounces Vegetarian chicken strips (store-bought or homemade)
- 1 cup Broccoli florets
- 1 medium Carrot, julienned
- 1 medium Bell pepper, sliced thinly
- 1 cup Snow peas
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 tablespoons Chopped green onions (optional, for garnish)
- 4 tablespoons Soy sauce (use low-sodium for a healthier option)
- 2 tablespoons Brown sugar
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Cornstarch
- 1 cup Water
- 2 tablespoons Vegetable oil
Instructions
Prepare the rice according to package instructions if it’s not already cooked. Set aside.
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, cornstarch, and 1 cup of water to create the teriyaki sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add broccoli, carrots, bell pepper, and snow peas. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Remove the vegetables and set them aside.
In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil. Add the vegetarian chicken strips and cook for 3-5 minutes, or until they are lightly browned and heated through.
Pour the prepared teriyaki sauce into the skillet with the vegetarian chicken. Stir well and cook for 2-3 minutes until the sauce thickens.
Add the sautéed vegetables back into the skillet with the vegetarian chicken and teriyaki sauce. Toss to combine and coat everything evenly in the sauce.
To assemble the rice bowls, divide the cooked rice between two serving bowls. Top each bowl with the teriyaki vegetarian chicken and vegetable mixture.
Garnish with sesame seeds and chopped green onions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 46.3 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2180 mg | 46% | |
*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.
