Vegan Teriyaki Chicken Rice Bowl with Vegetables
Dive into the delightful flavors of this Vegan Teriyaki Chicken Rice Bowl with Vegetables, a plant-based twist on a beloved classic! This vibrant, nutrient-packed dish features tender vegan chicken strips sautéed to perfection, paired with crisp broccoli, sweet carrots, and snappy snow peas, all coated in a luscious homemade teriyaki sauce. The sauce, a harmonious blend of soy sauce, maple syrup, fresh ginger, and garlic, delivers the perfect balance of savory and sweet. Served over a bed of fluffy brown or white rice and garnished with sesame seeds and green onions, this quick and easy recipe is ready in just 35 minutes, making it the ideal weeknight dinner. It's not only vegan but also customizable and packed with wholesome goodness—sure to satisfy your cravings while keeping it healthy!
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Ingredients
- 2 cups Cooked brown rice (or white rice)
- 8 ounces Store-bought vegan chicken strips
- 1 cup Broccoli florets
- 1 cup Carrots, julienned
- 1 cup Snow peas
- 1 tablespoon Sesame oil (for sautéing)
- 1 4 cups Soy sauce (gluten-free if needed)
- 3 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 1 tablespoon Sesame seeds (for garnish)
- 1 stalk Green onions, sliced (for garnish)
Directions
Step 1
Cook the rice according to package instructions if not done already. Set aside and keep warm.
Step 2
In a small bowl, combine the soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic to prepare the teriyaki sauce.
Step 3
In another small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set both aside.
Step 4
Heat a large skillet or wok over medium heat and add the sesame oil. Sauté the vegan chicken strips until golden brown and heated through, about 4-5 minutes. Remove from the pan and set aside.
Step 5
In the same skillet, add the broccoli, carrots, and snow peas. Sauté for 5-7 minutes or until the vegetables are tender but still crisp.
Step 6
Pour the prepared teriyaki sauce over the vegetables and bring to a simmer. Add the cornstarch slurry to the pan while stirring, allowing the sauce to thicken, about 1-2 minutes.
Step 7
Return the sautéed vegan chicken strips to the skillet and toss to coat them in the teriyaki sauce. Cook for an additional 1-2 minutes to combine flavors.
Step 8
Divide the cooked rice evenly between two bowls. Top each bowl with the teriyaki-coated vegan chicken and vegetables.
Step 9
Garnish with sesame seeds and sliced green onions. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1351.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1506.0 |
| Total Fat 36.1g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 17152.7mg | 0% |
| Total Carbohydrate 204.5g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 57.0g | |
| Protein 88.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 330.3mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 3063.6mg | 0% |
Source of Calories