Low Sodium Teriyaki Chicken Rice Bowl

Elevate your weeknight dinners with this vibrant and heart-healthy Low Sodium Teriyaki Chicken Rice Bowl! Packed with tender chicken, crisp-tender broccoli, julienned carrots, and sweet red bell peppers, this recipe combines wholesome ingredients with a homemade, low-sodium teriyaki sauce that’s brimming with flavor from garlic, ginger, honey, and rice vinegar. Served over a bed of nutty brown rice, this dish delivers a perfect balance of savory, sweet, and tangy notes—all without the sodium overload of traditional teriyaki recipes. Ready in just 40 minutes, this easy and nutritious meal is perfect for those seeking a flavorful low-salt option. Don’t forget to sprinkle on sesame seeds and green onions for a finishing touch that’s as beautiful as it is delicious!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breast
• 1 cup Uncooked brown rice
• 0.25 cup Low sodium soy sauce
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 2 cloves Minced garlic
• 1 tsp Fresh ginger, grated
• 1 tbsp Cornstarch
• 3 tbsp Water
• 1 tsp Sesame oil (optional)
• 2 cups Broccoli florets
• 1 cup Carrots, julienned
• 1 medium Red bell pepper, sliced thinly
• 2 Green onions, sliced
• 1 tbsp Sesame seeds (optional, for garnish)

Directions

Step 1

Rinse the brown rice under cold water and cook according to package instructions. Set aside once cooked.

Step 2

While the rice cooks, cut the chicken breast into bite-sized pieces. Set aside.

Step 3

In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil (if using). This is your teriyaki sauce.

Step 4

In another small bowl, mix the cornstarch with 3 tablespoons of water to create a cornstarch slurry. Set aside.

Step 5

Heat a large non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, or until they are lightly browned and cooked through. Remove chicken from the skillet and set aside.

Step 6

In the same skillet, add the broccoli, carrots, and red bell pepper. Stir-fry the vegetables for 4-5 minutes, or until they are crisp-tender.

Step 7

Reduce the heat to medium and return the chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables. Stir to evenly coat everything.

Step 8

Stir the cornstarch slurry into the skillet and cook for 1-2 minutes until the sauce thickens to your desired consistency.

Step 9

To assemble, divide the cooked brown rice among four bowls. Top with the teriyaki chicken and vegetable mixture.

Step 10

Garnish each bowl with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy your flavorful low-sodium teriyaki chicken rice bowl!

Nutrition Facts

Serving size	(1410.9g)

Amount per serving	% Daily Value*
Calories	1898.1

Total Fat 31.3g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 385.6mg	0%
Sodium 2977.3mg	0%
Total Carbohydrate 230.7g	0%
Dietary Fiber 23.0g	0%
Total Sugars 57.0g
Protein 173.3g	0%

Vitamin D 22.7IU	0%
Calcium 389.1mg	0%
Iron 12.6mg	0%
Potassium 3098.1mg	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: 14.8%

Protein: 36.5%

Carbs: 48.6%