Low Sodium Teriyaki Chicken Rice

Satisfy your cravings for a healthier takeout-inspired meal with this Low Sodium Teriyaki Chicken Rice recipe! Tender bites of juicy chicken are bathed in a flavorful homemade teriyaki sauce made from low sodium soy sauce, honey, fresh ginger, and garlic, ensuring all the bold umami flavors you love with less salt. Paired with hearty brown rice, this dish is not only nutritious but also easy to prepare, making it perfect for weeknight dinners. With just 15 minutes of prep time and simple ingredients, you can enjoy this guilt-free, better-for-you teriyaki favorite garnished with sliced green onions and sesame seeds for a touch of freshness and crunch. Ideal for anyone looking for low sodium dinner ideas, this recipe is a delicious way to savor the Japanese-inspired flavors you adore!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 1 cup Brown rice (uncooked)
• 2 cups Water
• 0.25 cup Low sodium soy sauce
• 2 tablespoons Honey
• 1 teaspoon Fresh ginger (grated)
• 2 cloves Garlic (minced)
• 1 tablespoon Rice vinegar
• 1 teaspoon Cornstarch
• 1 tablespoon Water (for cornstarch slurry)
• 1 teaspoon Sesame oil
• 2 Green onions (sliced, for garnish)
• 1 teaspoon Sesame seeds (for garnish)

Directions

Step 1

Rinse the brown rice under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the water is absorbed.

Step 2

While the rice is cooking, cut the chicken breast into bite-sized pieces and set aside.

Step 3

In a small bowl, whisk together the low sodium soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil to make the teriyaki sauce.

Step 4

In a separate small bowl, create a cornstarch slurry by mixing the cornstarch with 1 tablespoon of water until smooth. Set aside for later use.

Step 5

Heat a large non-stick skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside.

Step 6

Pour the teriyaki sauce into the same skillet and bring it to a gentle boil. Slowly stir in the cornstarch slurry, cooking for 1-2 minutes, or until the sauce thickens.

Step 7

Return the cooked chicken to the skillet and toss it in the thickened teriyaki sauce until evenly coated. Cook for an additional 2-3 minutes.

Step 8

Fluff the cooked rice with a fork and plate it. Top with the teriyaki chicken, and garnish with sliced green onions and sesame seeds.

Step 9

Serve immediately and enjoy this flavorful, low sodium teriyaki chicken rice dish!

Nutrition Facts

Serving size	(1327.7g)

Amount per serving	% Daily Value*
Calories	1824.6

Total Fat 37.4g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 385.6mg	0%
Sodium 2670.0mg	0%
Total Carbohydrate 200.1g	0%
Dietary Fiber 8.8g	0%
Total Sugars 37.1g
Protein 164.0g	0%

Vitamin D 22.7IU	0%
Calcium 195.8mg	0%
Iron 9.8mg	0%
Potassium 1949.0mg	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: 18.8%

Protein: 36.6%

Carbs: 44.6%