Soy-Free Teriyaki Chicken Rice Bowl

Satisfy your craving for a classic Asian-inspired dish with this flavorful Soy-Free Teriyaki Chicken Rice Bowl! Perfect for anyone seeking a gluten-free or soy-free alternative, this recipe swaps traditional soy sauce with coconut aminos, delivering a rich, savory sauce sweetened naturally with honey or maple syrup. Tender, juicy chicken thighs are stir-fried with vibrant broccoli and carrots, then coated in a silky, homemade teriyaki sauce thickened to perfection. Served over fluffy white or nutty brown rice, this one-pan wonder is a wholesome, quick-to-make meal ready in just 40 minutes! Top with green onions and sesame seeds for a visually stunning finish and enjoy a healthier take on a takeout favorite. Perfect for busy weeknights yet impressive enough for guests, it's a dish the whole family will love!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 0.5 cup Coconut aminos
• 2 tbsp Honey (or maple syrup for a vegan alternative to honey)
• 1 tbsp Rice vinegar
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1 tbsp Cornstarch
• 2 tbsp Water
• 4 cups Cooked white or brown rice
• 2 cups Broccoli florets
• 1 cup Carrots (thinly sliced)
• 1 tbsp Sesame oil
• 2 tbsp Green onions (sliced, for garnish)
• 1 tsp Sesame seeds (optional, for garnish)

Directions

Step 1

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

Step 2

In a small bowl, whisk together the coconut aminos, honey (or maple syrup), rice vinegar, garlic, and ginger to create your soy-free teriyaki sauce.

Step 3

In another small bowl, mix the cornstarch and water to create a slurry and set aside.

Step 4

Heat a large skillet or wok over medium-high heat and add the sesame oil.

Step 5

Add the chicken pieces to the skillet and cook until browned and fully cooked, about 8-10 minutes, flipping occasionally to ensure even cooking. Remove the chicken from the pan and set aside.

Step 6

In the same skillet, add the broccoli and carrots. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.

Step 7

Return the cooked chicken to the skillet with the vegetables and pour the soy-free teriyaki sauce over the top.

Step 8

Stir everything together and bring the sauce to a simmer. Gradually add the cornstarch slurry while stirring, and cook for 1-2 minutes until the sauce thickens and evenly coats the chicken and vegetables.

Step 9

Remove from heat and serve the teriyaki chicken and vegetables over bowls of cooked rice.

Step 10

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

Nutrition Facts

Serving size	(1923.2g)

Amount per serving	% Daily Value*
Calories	2561.2

Total Fat 68.2g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 494.4mg	0%
Sodium 2732.4mg	0%
Total Carbohydrate 326.9g	0%
Dietary Fiber 15.1g	0%
Total Sugars 72.8g
Protein 149.7g	0%

Vitamin D 0IU	0%
Calcium 338.6mg	0%
Iron 17.0mg	0%
Potassium 2208.6mg	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: 24.4%

Protein: 23.8%

Carbs: 51.9%