Sugar-Free Teriyaki Chicken Rice Bowl

Savor the bold flavors of a healthier twist on a classic dish with this Sugar-Free Teriyaki Chicken Rice Bowl. This guilt-free recipe features tender, bite-sized chicken breast pieces tossed in a rich, homemade teriyaki sauce sweetened naturally with liquid stevia—no refined sugars in sight. Nestled atop a bed of hearty brown rice, this bowl is packed with vibrant veggies like crisp broccoli, sweet julienned carrots, and fresh red bell peppers, sautéed to perfection. Gluten-free diners will love this recipe’s optional tamari substitution, and the aromatic combination of garlic, ginger, and sesame oil will tantalize your senses. Quick to prepare in just 40 minutes with a simple thickening technique using arrowroot powder or cornstarch, this dish is ideal for weeknight dinners or meal prep. Garnished with sesame seeds and sliced green onion for the final touch, this wholesome rice bowl is as nutritious as it is delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breast
• 1 cup Brown rice
• 0.25 cup Low-sodium soy sauce or tamari (for gluten-free version)
• 2 tablespoons Apple cider vinegar
• 5 drops Liquid stevia
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 0.5 cup Water
• 1 teaspoon Arrowroot powder or cornstarch
• 2 cups Broccoli florets
• 1 large Carrot, julienned
• 1 medium Red bell pepper, sliced
• 1 tablespoon Sesame oil
• 1 teaspoon Sesame seeds (optional for garnish)
• 2 stalks Green onion, sliced (for garnish)

Directions

Step 1

Cook the brown rice according to package instructions. Set aside once done.

Step 2

In a small saucepan, whisk together soy sauce, apple cider vinegar, liquid stevia, minced garlic, minced ginger, and 1/4 cup of water. Heat over medium heat until it begins to simmer.

Step 3

In a separate small bowl, mix the arrowroot powder or cornstarch with the remaining 1/4 cup of water to form a slurry. Gradually whisk the slurry into the saucepan with the teriyaki sauce. Cook for 2-3 minutes, stirring frequently, until the sauce thickens. Remove from heat and set aside.

Step 4

Cut the chicken breasts into bite-sized pieces. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked and golden brown. Remove the chicken and set aside.

Step 5

In the same skillet, add the broccoli florets, julienned carrot, and red bell pepper slices. Sauté for 5-7 minutes, or until the vegetables are tender but still crisp.

Step 6

Return the cooked chicken to the skillet with the vegetables. Pour the sugar-free teriyaki sauce over the chicken and vegetables, tossing to coat everything evenly.

Step 7

To assemble the rice bowls, divide the cooked brown rice into four bowls. Top each with the teriyaki chicken and vegetable mixture.

Step 8

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

Nutrition Facts

Serving size	(1297.0g)

Amount per serving	% Daily Value*
Calories	1302.3

Total Fat 34.2g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 385.6mg	0%
Sodium 2435.8mg	0%
Total Carbohydrate 81.5g	0%
Dietary Fiber 13.8g	0%
Total Sugars 12.4g
Protein 159.8g	0%

Vitamin D 22.7IU	0%
Calcium 257.8mg	0%
Iron 8.7mg	0%
Potassium 2063.9mg	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: 24.2%

Protein: 50.2%

Carbs: 25.6%