Gluten-Free Teriyaki Chicken Rice Bowl with Vegetables

Brighten up your weeknight dinners with this flavorful Gluten-Free Teriyaki Chicken Rice Bowl with Vegetables! This recipe brings together tender, bite-sized chicken thighs and a medley of vibrant vegetables, all coated in a homemade gluten-free teriyaki sauce that's sweet, savory, and perfectly balanced. Featuring tamari or coconut aminos, mirin, and gluten-free hoisin sauce, this dish is an allergy-friendly twist on a classic favorite. Stir-fried to tender-crisp perfection in sesame oil, the broccoli, carrots, and red bell peppers add a delightful crunch, while a cornstarch slurry thickens the sauce to velvety goodness. Served over a bed of fluffy white or nutritious brown rice, and garnished with green onions and sesame seeds, this quick and healthy recipe is ready in just 35 minutes, making it perfect for busy weeknights. Whether you're gluten-free or simply craving an easy, wholesome meal, this teriyaki chicken rice bowl is sure to satisfy!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 0.25 cup Gluten-free soy sauce (tamari or coconut aminos)
• 0.25 cup Mirin (Japanese sweet rice wine)
• 2 tbsp Gluten-free hoisin sauce
• 2 tbsp Brown sugar
• 2 cloves Fresh garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Cornstarch
• 2 tbsp Water
• 4 cups Cooked white rice (or brown rice for a healthier option)
• 2 cups Broccoli florets
• 1 cup Carrots, sliced
• 1 Red bell pepper, thinly sliced
• 2 tbsp Sesame oil
• 2 Green onions, sliced
• 1 tbsp Sesame seeds (optional, for garnish)

Directions

Step 1

Prepare the teriyaki sauce: In a small bowl, whisk together the gluten-free soy sauce, mirin, gluten-free hoisin sauce, brown sugar, minced garlic, and grated ginger. Set aside.

Step 2

Cut the chicken thighs into bite-sized pieces and set aside.

Step 3

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken and cook until fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the broccoli, carrots, and red bell pepper. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Step 5

Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the chicken and vegetables, stirring to coat evenly.

Step 6

In a small bowl, mix the cornstarch and water to create a slurry. Pour the slurry into the skillet and stir well. Cook for 2-3 minutes until the sauce thickens.

Step 7

To serve, divide the cooked rice evenly among four bowls. Top the rice with the teriyaki chicken and vegetables.

Step 8

Garnish each bowl with sliced green onions and sesame seeds (if using). Serve immediately and enjoy!

Nutrition Facts

Serving size	(2059.0g)

Amount per serving	% Daily Value*
Calories	2829.2

Total Fat 86.4g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 11.7g
Cholesterol 567.0mg	0%
Sodium 5195.0mg	0%
Total Carbohydrate 343.0g	0%
Dietary Fiber 18.6g	0%
Total Sugars 75.2g
Protein 161.5g	0%

Vitamin D 31.8IU	0%
Calcium 459.6mg	0%
Iron 12.1mg	0%
Potassium 2982.7mg	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: 27.8%

Protein: 23.1%

Carbs: 49.1%