Sugar-Free Teriyaki Chicken Rice
Experience a guilt-free twist on a takeout favorite with this Sugar-Free Teriyaki Chicken Rice recipe! Crafted with tender, bite-sized pieces of chicken thighs, a homemade sugar-free teriyaki sauce, and a hearty base of nutty brown rice, this dish is a wholesome yet flavorful option for dinner. The sauce gets its signature sweet and savory perfection from monk fruit sweetener, tamari, garlic, and freshly grated ginger, making it both gluten-free and naturally sugar-free. A quick cornstarch slurry thickens the sauce to a glossy finish, while sesame oil adds a deep, aromatic richness. Garnished with crisp green onions and a sprinkle of sesame seeds, this dish is as visually appealing as it is delicious. Ready in just 35 minutes, it’s perfect for busy weeknights or meal prep. Whether you're following a sugar-free lifestyle or simply looking for a healthier way to enjoy teriyaki chicken, this recipe delivers big flavor without compromise.
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Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 60 ml Tamari (gluten-free soy sauce)
- 30 ml Rice vinegar
- 2 tbsp Monk fruit sweetener
- 3 Garlic cloves (minced)
- 1 tsp Ginger (fresh, finely grated)
- 1 tbsp Sesame oil
- 2 tsp Cornstarch
- 2 tbsp Cold water
- 3 cups Cooked brown rice
- 2 Green onions (sliced)
- 1 tbsp Sesame seeds (for garnish)
Directions
Step 1
Begin by preparing the teriyaki sauce. In a small bowl, whisk together the tamari, rice vinegar, monk fruit sweetener, minced garlic, and grated ginger. Set this mixture aside.
Step 2
Cut the chicken thighs into bite-sized pieces and set them aside.
Step 3
Heat a large skillet or wok over medium heat. Add the sesame oil and, once heated, add the chicken pieces. Cook for 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
Step 4
Pour the prepared teriyaki sauce into the skillet with the chicken. Stir to coat the chicken evenly in the sauce.
Step 5
In a small bowl, mix the cornstarch with cold water to create a slurry. Add this mixture to the skillet and cook for 2-3 minutes, stirring frequently, until the sauce thickens and clings to the chicken.
Step 6
Remove the skillet from the heat and set aside.
Step 7
To serve, divide the cooked brown rice evenly between four bowls or plates. Portion the teriyaki chicken over the rice.
Step 8
Garnish each serving with sliced green onions and sesame seeds. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1277.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2012.1 |
| Total Fat 79.2g | 0% |
| Saturated Fat 19.1g | 0% |
| Polyunsaturated Fat 8.0g | |
| Cholesterol 545mg | 0% |
| Sodium 4739.0mg | 0% |
| Total Carbohydrate 167.6g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 2.2g | |
| Protein 155.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 199.0mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 2030.1mg | 0% |
Source of Calories