Sugar-Free Chicken Teriyaki Bowl

Satisfy your cravings without the sugar with this flavorful Sugar-Free Chicken Teriyaki Bowl! Tender, marinated chicken breast is stir-fried to perfection and coated in a rich teriyaki-style sauce made from low-sodium soy sauce, rice vinegar, fresh ginger, garlic, and a hint of stevia for a naturally sweet balance. Paired with a vibrant medley of steamed broccoli, julienned carrots, and red bell peppers, this wholesome dish is served over a bed of nutty brown rice for a hearty, nutrient-packed meal. Finished with a garnish of chopped green onions and sesame seeds, it’s a guilt-free take on a takeout classic that’s ready in under 40 minutes. Perfect for anyone seeking a sugar-free, homemade alternative with bold Asian-inspired flavors!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 0.5 cup low-sodium soy sauce
• 0.25 cup rice vinegar
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 1 teaspoon stevia
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 1 red bell pepper, sliced
• 2 cups cooked brown rice
• 2 green onions, chopped
• 1 tablespoon sesame seeds

Directions

Step 1

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

Step 2

In a bowl, combine the soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and stevia. Mix well to create the marinade.

Step 3

Add the chicken pieces to the marinade, ensuring they are well coated. Allow to marinate for at least 15 minutes.

Step 4

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

Step 5

While the chicken is marinating, steam or lightly blanch the broccoli florets, julienned carrot, and sliced red bell pepper until just tender, about 4-5 minutes. Set aside.

Step 6

Heat a non-stick skillet over medium heat. Add the marinated chicken pieces, reserving the marinade, and cook until the chicken is browned and cooked through, about 8-10 minutes.

Step 7

Pour the reserved marinade into the skillet with the cooked chicken. Bring to a gentle simmer.

Step 8

Stir the cornstarch slurry to ensure it's well-mixed, then slowly add it to the skillet. Stir continuously until the sauce thickens and coats the chicken nicely.

Step 9

Add the steamed vegetables to the skillet and toss everything together until well combined and heated through.

Step 10

To serve, divide the cooked brown rice into bowls and top with the chicken and vegetable mixture.

Step 11

Garnish with chopped green onions and sesame seeds before serving.

Nutrition Facts

Serving size	(1609.1g)

Amount per serving	% Daily Value*
Calories	1683.0

Total Fat 39.9g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 9.3g
Cholesterol 385.6mg	0%
Sodium 5229.5mg	0%
Total Carbohydrate 152.6g	0%
Dietary Fiber 20.8g	0%
Total Sugars 14.4g
Protein 180.8g	0%

Vitamin D 22.7IU	0%
Calcium 334.5mg	0%
Iron 16.1mg	0%
Potassium 2489.4mg	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: 21.2%

Protein: 42.7%

Carbs: 36.1%