Low Sodium Teriyaki Chicken Rice Bowl with Vegetables

Satisfy your cravings for a wholesome, flavorful meal with this Low Sodium Teriyaki Chicken Rice Bowl with Vegetables—a healthy twist on a beloved classic! Tender, bite-sized pieces of chicken are stir-fried to perfection with vibrant vegetables like broccoli, snap peas, carrots, and red bell pepper, all coated in a homemade, low-sodium teriyaki sauce made with honey, garlic, ginger, and rice vinegar. This nutrient-packed bowl sits atop a bed of fluffy brown rice, making it a well-balanced meal that's both delicious and heart-conscious. Finished with a sprinkle of sesame seeds and green onions, this quick and easy recipe is perfect for busy weeknight dinners or meal prep. Enjoy all the bold flavors of traditional teriyaki without the excess sodium—ready in just 35 minutes and guaranteed to please!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 2 cups cooked brown rice
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 tbsp low sodium soy sauce
• 3 tbsp water
• 1 tbsp honey
• 1 tsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 tbsp olive oil
• 2 green onions, sliced
• 1 tbsp sesame seeds

Directions

Step 1

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

Step 2

In a small bowl, whisk together the low sodium soy sauce, water, honey, rice vinegar, minced garlic, grated ginger, and cornstarch until well combined. Set aside as the low sodium teriyaki sauce.

Step 3

Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the sesame oil and vegetables (broccoli, carrots, red bell pepper, and snap peas). Stir-fry for 4–5 minutes until vegetables are tender-crisp but still vibrant in color.

Step 5

Reduce the heat to medium-low, return the cooked chicken to the skillet, and pour in the prepared teriyaki sauce. Stir everything together until the sauce thickens and coats the chicken and vegetables evenly, about 2–3 minutes.

Step 6

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

Step 7

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

Nutrition Facts

Serving size	(1557.6g)

Amount per serving	% Daily Value*
Calories	1828.6

Total Fat 53.9g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 10.7g
Cholesterol 385.6mg	0%
Sodium 1880.3mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 22.0g	0%
Total Sugars 39.4g
Protein 165.2g	0%

Vitamin D 22.7IU	0%
Calcium 298.9mg	0%
Iron 13.0mg	0%
Potassium 2555.1mg	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: 26.8%

Protein: 36.5%

Carbs: 36.7%