Soy-Free Teriyaki Chicken Rice Bowl with Vegetables

Satisfy your cravings for a savory, wholesome meal with this Soy-Free Teriyaki Chicken Rice Bowl with Vegetables. Perfect for those seeking a soy-free alternative, this dish features tender chicken breast coated in a naturally sweet and tangy homemade teriyaki sauce made with coconut aminos, pineapple juice, and honey. Paired with vibrant sautéed vegetables like broccoli, carrots, and red bell pepper, and served over fluffy white or nutty brown rice, each bite is a harmonious blend of flavor and texture. This recipe is as easy as it is nutritious, coming together in just 40 minutes, and can be customized with optional garnishes like sesame seeds and green onions for added flair. Ideal for a weeknight dinner, this teriyaki chicken rice bowl is a family-friendly favorite that’s both gluten-free and packed with wholesome ingredients.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 0.5 cup Coconut aminos
• 0.25 cup Pineapple juice
• 2 tbsp Honey
• 1 tbsp Apple cider vinegar
• 1 tsp Ginger, finely grated
• 2 cloves Garlic, minced
• 1.5 tsp Arrowroot powder
• 2 tbsp Water
• 2 tbsp Olive oil
• 2 cups Broccoli florets
• 1 large Carrot, julienned
• 1 medium Red bell pepper, sliced
• 2 cups Cooked white or brown rice
• 1 tbsp Sesame seeds (optional, for garnish)
• 2 tbsp Sliced green onions (optional, for garnish)
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Cut the chicken breast into bite-sized pieces and season with a pinch of salt and black pepper.

Step 2

In a small bowl, whisk together the coconut aminos, pineapple juice, honey, apple cider vinegar, grated ginger, and minced garlic. Set aside.

Step 3

In another small bowl, mix the arrowroot powder with water to create a slurry. Set aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

Step 5

Using the same skillet, heat the remaining 1 tablespoon of olive oil. Add the broccoli, julienned carrot, and red bell pepper. Sauté the vegetables for 4-5 minutes until they are tender but still crisp. Remove from the skillet and set aside.

Step 6

Pour the coconut aminos mixture into the skillet and bring it to a simmer over medium heat. Stir in the arrowroot slurry and continue cooking, stirring frequently, until the sauce begins to thicken (about 2 minutes).

Step 7

Return the cooked chicken and vegetables to the skillet, tossing them in the thickened sauce until everything is evenly coated.

Step 8

Serve the teriyaki chicken and vegetables over bowls of cooked white or brown rice. Garnish with sesame seeds and sliced green onions, if desired.

Nutrition Facts

Serving size	(1549.8g)

Amount per serving	% Daily Value*
Calories	1897.0

Total Fat 50.5g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 4.9g
Cholesterol 390.1mg	0%
Sodium 6095.3mg	0%
Total Carbohydrate 210.8g	0%
Dietary Fiber 12.2g	0%
Total Sugars 77.7g
Protein 148.5g	0%

Vitamin D 0IU	0%
Calcium 335.9mg	0%
Iron 11.5mg	0%
Potassium 2088.7mg	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: 24.0%

Protein: 31.4%

Carbs: 44.6%