Vegan Teriyaki Chicken Bowl

Elevate your plant-based dining experience with this Vegan Teriyaki Chicken Bowl, a flavorful and wholesome twist on the classic teriyaki favorite. Packed with tender, golden-brown plant-based chicken strips and vibrant, stir-fried vegetables like broccoli, carrots, and bell peppers, this recipe delivers a satisfying blend of textures and nutrients. The rich, homemade teriyaki sauce—made with gluten-free soy sauce, brown sugar, and a touch of maple syrup—brings an irresistible sweet-and-savory glaze to every bite. Served over a bed of fluffy white or brown rice and garnished with edamame, sesame seeds, and sliced green onions, this easy 35-minute recipe is perfect for a quick weeknight dinner or an impressive meal prep option. A must-try for fans of healthy, delicious vegan recipes!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 8 oz Plant-based chicken strips
• 0.25 cup Soy sauce (gluten-free, if needed)
• 2 tbsp Brown sugar
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 cups Cooked white or brown rice
• 1 cup Broccoli florets
• 1 medium Carrot, thinly sliced
• 1 medium Bell pepper, thinly sliced
• 0.5 cup Edamame (shelled and cooked)
• 1 tsp Sesame seeds
• 1 stalk Green onion, sliced
• 1 tbsp Neutral cooking oil (e.g., avocado or vegetable oil)

Directions

Step 1

Prepare the teriyaki sauce by combining soy sauce, brown sugar, maple syrup, rice vinegar, and sesame oil in a small bowl.

Step 2

In a separate bowl, mix cornstarch with water to create a slurry. Set both aside.

Step 3

Heat 1 tbsp of cooking oil in a large skillet over medium heat. Add the plant-based chicken strips and cook for 5-7 minutes, flipping occasionally until golden brown. Remove from the skillet and set aside.

Step 4

In the same skillet, add the broccoli, carrot, and bell pepper. Stir-fry for 5-6 minutes until tender-crisp.

Step 5

Return the plant-based chicken strips to the skillet. Pour the prepared teriyaki sauce over the mixture and stir to coat.

Step 6

Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes. Remove from heat.

Step 7

Assemble the bowls by dividing the cooked rice between two serving bowls. Top with the teriyaki 'chicken' and vegetable mixture.

Step 8

Garnish with edamame, sesame seeds, and sliced green onion. Serve warm and enjoy!

Nutrition Facts

Serving size	(1189.1g)

Amount per serving	% Daily Value*
Calories	1519.2

Total Fat 52.4g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 4945.1mg	0%
Total Carbohydrate 195.0g	0%
Dietary Fiber 20.8g	0%
Total Sugars 42.6g
Protein 81.8g	0%

Vitamin D 0IU	0%
Calcium 320.6mg	0%
Iron 14.3mg	0%
Potassium 1947.9mg	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: 29.9%

Protein: 20.7%

Carbs: 49.4%