Low Sodium Chicken Teriyaki Bowl

Savor the bold, tangy flavors of a classic takeout favorite with this Low Sodium Chicken Teriyaki Bowl—a healthy twist on a beloved dish! Perfect for weeknight dinners, this easy recipe brings together tender, bite-sized pieces of chicken coated in a homemade low sodium teriyaki sauce that strikes the perfect balance of savory and sweet, thanks to ingredients like honey, rice vinegar, and fresh ginger. Paired with vibrant stir-fried vegetables, including crisp bell peppers, broccoli, and carrots, and served over a bed of nutty brown rice, this dish is both nutritious and satisfying. With just 15 minutes of prep time and customizable garnishes like sesame seeds and green onions, this guilt-free, heart-healthy teriyaki bowl is sure to become a family favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 0.25 cup low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 0.25 cup water
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 carrot, julienned
• 2 cups cooked brown rice
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil

Directions

Step 1

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

Step 2

In a medium bowl, whisk together the low sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic to prepare the teriyaki sauce.

Step 3

In a small bowl, mix the cornstarch with the water until smooth, then stir this mixture into the teriyaki sauce and set aside.

Step 4

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until no longer pink in the center, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry the vegetables until they start to soften, about 4-5 minutes.

Step 6

Return the chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.

Step 7

Serve the chicken and vegetable mixture over a bed of cooked brown rice.

Step 8

Garnish each bowl with sliced green onions and sesame seeds before serving.

Nutrition Facts

Serving size	(1475.0g)

Amount per serving	% Daily Value*
Calories	1727.6

Total Fat 39.8g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 4.9g
Cholesterol 385.6mg	0%
Sodium 3567.1mg	0%
Total Carbohydrate 173.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 46.9g
Protein 168.1g	0%

Vitamin D 4.5IU	0%
Calcium 248.9mg	0%
Iron 10.8mg	0%
Potassium 2384.4mg	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: 20.8%

Protein: 39.0%

Carbs: 40.2%