Sugar-Free Teriyaki Chicken Rice Bowl with Vegetables

Savor the perfect balance of flavor and health with this Sugar-Free Teriyaki Chicken Rice Bowl with Vegetables! This light and wholesome recipe combines tender, golden-browned chicken breast with a medley of vibrant, sautéed vegetables like broccoli, carrot, and bell pepper, all tossed in a homemade sugar-free teriyaki sauce. Made with low-sodium soy sauce, rice vinegar, and a touch of stevia for natural sweetness, this guilt-free dish is effortlessly gluten-free when using arrowroot powder. Served over a hearty bed of nutty brown rice and garnished with green onions and sesame seeds, it's a satisfying, family-friendly meal that's perfect for busy weeknights or meal prep. Enjoy a healthy spin on a classic favorite without compromising on bold, savory flavors!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 g Chicken breast
• 2 tbsp Olive oil
• 3 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 0.25 cup Soy sauce (low-sodium and sugar-free)
• 2 tbsp Rice vinegar
• 1 tsp Stevia or erythritol (optional, for slight sweetness)
• 0.25 cup Water
• 2 tsp Cornstarch (or arrowroot powder for gluten-free)
• 200 g Broccoli florets
• 1 medium Carrot (julienned)
• 1 medium Bell pepper (sliced thinly)
• 0.5 cup Edamame (shelled, optional)
• 2 cups Cooked brown rice
• 2 Green onions (sliced, for garnish)
• 2 tsp Sesame seeds (for garnish)

Directions

Step 1

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

Step 2

In a small bowl, whisk together the soy sauce, rice vinegar, stevia (if using), and water. Set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.

Step 4

Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.

Step 5

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the broccoli, carrots, and bell peppers to the skillet and sauté for 5-7 minutes, until the vegetables are tender-crisp. Add the edamame (if using) during the last 2 minutes of cooking.

Step 6

While the vegetables are cooking, whisk the cornstarch (or arrowroot powder) into the prepared soy sauce mixture until completely dissolved.

Step 7

Pour the sauce into the skillet with the vegetables and bring to a simmer, stirring constantly, until the sauce thickens slightly (about 2 minutes).

Step 8

Return the cooked chicken to the skillet and toss to coat it with the sauce. Cook for another 1-2 minutes to heat through.

Step 9

Divide the cooked brown rice into four serving bowls. Top each bowl with the teriyaki chicken and vegetable mixture.

Step 10

Garnish with sliced green onions and sesame seeds before serving. Enjoy!

Nutrition Facts

Serving size	(1656.3g)

Amount per serving	% Daily Value*
Calories	1813.3

Total Fat 58.3g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 6.5g
Cholesterol 430mg	0%
Sodium 3737.3mg	0%
Total Carbohydrate 152.2g	0%
Dietary Fiber 23.3g	0%
Total Sugars 18.1g
Protein 182.3g	0%

Vitamin D 0IU	0%
Calcium 382.5mg	0%
Iron 11.9mg	0%
Potassium 3225.5mg	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: 28.2%

Protein: 39.1%

Carbs: 32.7%