Soy-Free Teriyaki Chicken Bowl

With this Soy-Free Teriyaki Chicken Bowl, you can satisfy your craving for a classic Japanese-inspired dish without relying on soy-based ingredients. Perfectly seared chicken thighs are coated in a luscious homemade teriyaki sauce made with coconut aminos, honey, and a hint of ginger for a naturally sweet and savory flavor. Paired with steamed broccoli, crisp carrots, and a bed of warm rice, this recipe is a wholesome, gluten-free, soy-free alternative that doesn’t compromise on taste. Quick to prepare in just 35 minutes, it’s the ideal meal for busy weeknights or meal prep. Garnished with sesame seeds and green onions, this vibrant and nutritious bowl is a family-friendly favorite packed with flavor and perfect for clean eating enthusiasts.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 0.5 cup Coconut aminos
• 2 tbsp Honey (or maple syrup for refined sugar-free option)
• 1 tbsp Rice vinegar
• 2 tsp Toasted sesame oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Cornstarch
• 2 tbsp Water
• 3 cups Cooked white or brown rice
• 2 cups Broccoli florets
• 1 cup Carrots, julienned or sliced
• 1 tbsp Sesame seeds (optional, for garnish)
• 2 tbsp Green onion, sliced (optional, for garnish)

Directions

Step 1

In a small bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce.

Step 2

In a separate small bowl, mix the cornstarch and water until smooth. Set this slurry aside to thicken the sauce later.

Step 3

Heat a large skillet over medium-high heat and add a bit of oil (optional, based on non-stick cookware). Add the chicken thighs to the skillet and cook for 4-5 minutes on each side or until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing into strips.

Step 4

In the same skillet, pour the teriyaki sauce mixture, and bring it to a simmer over medium heat. Stir frequently.

Step 5

Slowly whisk in the cornstarch slurry, and keep stirring until the sauce thickens to a glaze-like consistency. Reduce heat to low.

Step 6

Add the sliced chicken back into the skillet and toss to coat it evenly in the teriyaki glaze.

Step 7

Meanwhile, steam the broccoli florets and carrots until tender but still crisp, about 4-5 minutes.

Step 8

To assemble the bowls, divide the cooked rice among four bowls. Top with the glazed teriyaki chicken, steamed broccoli, and carrots.

Step 9

Garnish with sesame seeds and green onion, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1724.1g)

Amount per serving	% Daily Value*
Calories	2291.3

Total Fat 66.0g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 0g
Cholesterol 567.0mg	0%
Sodium 2757.8mg	0%
Total Carbohydrate 271.9g	0%
Dietary Fiber 15.0g	0%
Total Sugars 72.6g
Protein 145.3g	0%

Vitamin D 31.8IU	0%
Calcium 390.2mg	0%
Iron 15.4mg	0%
Potassium 2169.1mg	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: 26.3%

Protein: 25.7%

Carbs: 48.1%