Gluten-Free Chicken Teriyaki Bowl

Savor the bold flavors of this Gluten-Free Chicken Teriyaki Bowl, a wholesome twist on the classic Japanese-inspired dish. Tender bites of chicken breast are paired with vibrant stir-fried vegetables like broccoli, red bell pepper, and carrots, all coated in a luscious homemade teriyaki sauce made with tamari, honey, and a hint of fresh ginger. This recipe is perfect for those following a gluten-free diet without compromising on taste. Served over a bed of fluffy rice and garnished with green onions and sesame seeds, this quick and satisfying meal comes together in just 45 minutes. Whether you're meal-prepping or craving a weeknight dinner packed with flavor, this easy chicken teriyaki bowl is a must-try!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 0.5 cup Tamari (gluten-free soy sauce)
• 0.25 cup Honey
• 2 tablespoons Sesame oil
• 1 tablespoon Apple cider vinegar
• 2 cloves Minced garlic
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 4 cups Cooked white or brown rice
• 2 cups Broccoli florets
• 1 cup Red bell pepper, sliced
• 1 cup Carrot, julienned
• 2 Green onions, sliced
• 1 tablespoon Sesame seeds
• 2 tablespoons Avocado oil or other high-heat oil

Directions

Step 1

Start by preparing the teriyaki sauce. In a small bowl, whisk together tamari, honey, sesame oil, apple cider vinegar, minced garlic, and grated ginger.

Step 2

In another small bowl, mix the cornstarch with water to create a slurry. Set aside.

Step 3

Dice the chicken breasts into bite-sized pieces.

Step 4

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are no longer pink inside, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of oil. Add the broccoli florets, red bell pepper slices, and julienned carrot. Stir-fry the vegetables for about 5 minutes until they become tender-crisp.

Step 6

Return the chicken to the skillet and pour the prepared teriyaki sauce over the chicken and vegetables. Stir to combine and bring to a simmer.

Step 7

Add the cornstarch slurry to the skillet and stir constantly until the sauce thickens, about 2-3 minutes.

Step 8

Remove the skillet from heat and garnish with sliced green onions and sesame seeds.

Step 9

Serve the teriyaki chicken and vegetables over the prepared rice, dividing evenly among 4 bowls.

Step 10

Enjoy your gluten-free chicken teriyaki bowl!

Nutrition Facts

Serving size	(2138.7g)

Amount per serving	% Daily Value*
Calories	2815.8

Total Fat 80.7g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 13.7g
Cholesterol 385.6mg	0%
Sodium 6859.6mg	0%
Total Carbohydrate 332.0g	0%
Dietary Fiber 18.6g	0%
Total Sugars 69.2g
Protein 187.8g	0%

Vitamin D 4.5IU	0%
Calcium 326.2mg	0%
Iron 19.2mg	0%
Potassium 2945.1mg	0%

*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.

Source of Calories

Fat: 25.9%

Protein: 26.8%

Carbs: 47.3%