Vegan Teriyaki Chicken Rice Bowl

Satisfy your cravings for a hearty yet wholesome meal with this Vegan Teriyaki Chicken Rice Bowl, a plant-based twist on the classic comfort dish. Featuring tender, flavor-packed plant-based chicken strips smothered in a homemade teriyaki sauce made with soy sauce, maple syrup, garlic, and ginger, this recipe is a perfect balance of sweet, savory, and umami. Paired with fluffy jasmine rice, vibrant broccoli florets, and crisp carrots, this bowl delivers a nourishing medley of textures and colors. Ready in just 35 minutes, it’s ideal for weeknight dinners or meal prep. Garnish with scallions and sesame seeds for a restaurant-worthy touch. Whether you’re vegan or simply exploring meat-free options, this recipe is a delicious and satisfying way to enjoy a classic teriyaki rice bowl!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 8 ounces Plant-based chicken strips
• 2 cups Cooked jasmine rice
• 0.25 cup Soy sauce (gluten-free if needed)
• 2 tablespoons Maple syrup
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water (for cornstarch slurry)
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1.5 cups Broccoli florets
• 1 medium Carrot, thinly sliced
• 2 Scallions, sliced thinly
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Prepare the rice in advance or cook according to package instructions to yield 2 cups of warm, fluffy jasmine rice.

Step 2

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki sauce.

Step 3

In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set both the sauce and slurry aside.

Step 4

Prep the veggies by cutting broccoli into small florets, thinly slicing the carrot, and chopping the scallions.

Step 5

Heat a large skillet or wok over medium heat and add a splash of water or oil. Cook the broccoli and carrots for 4-5 minutes until tender-crisp, then remove them and set aside.

Step 6

In the same skillet, cook the plant-based chicken strips according to the package instructions (usually about 5-7 minutes, flipping occasionally, until golden and heated through). Remove them and set aside.

Step 7

Reduce the heat to medium-low and pour the prepared teriyaki sauce into the skillet. Once it begins to simmer, whisk in the cornstarch slurry. Stir constantly until the sauce thickens, about 1-2 minutes.

Step 8

Return the cooked plant-based chicken strips to the skillet and toss to coat them evenly in the thickened teriyaki sauce.

Step 9

To assemble the rice bowls, divide the jasmine rice between two bowls. Top each with the sautéed broccoli, carrots, and teriyaki-coated plant-based chicken.

Step 10

Garnish with sliced scallions and a sprinkle of sesame seeds if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1011.3g)

Amount per serving	% Daily Value*
Calories	1235.2

Total Fat 32.7g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 4942.9mg	0%
Total Carbohydrate 177.7g	0%
Dietary Fiber 14.7g	0%
Total Sugars 32.2g
Protein 66.6g	0%

Vitamin D 0IU	0%
Calcium 297.8mg	0%
Iron 7.8mg	0%
Potassium 1304.3mg	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: 23.1%

Protein: 21.0%

Carbs: 55.9%