Vegetarian Chicken Teriyaki Bowl

Satisfy your teriyaki cravings with this vibrant and hearty Vegetarian Chicken Teriyaki Bowl—a plant-based spin on the classic takeaway favorite. Tender plant-based chicken pieces are perfectly cooked and coated in a luscious homemade teriyaki sauce made with soy sauce, brown sugar, mirin, and aromatic ginger and garlic. Paired with a colorful medley of stir-fried broccoli, carrots, and red bell peppers, this dish not only delivers bold flavors but is also packed with wholesome veggies. Served over a bed of fluffy rice and garnished with sesame seeds and fresh green onions, this quick and easy meal is perfect for weeknight dinners or meal prep. Whether you're a seasoned vegan, vegetarian, or just curious about plant-based cooking, this recipe is sure to impress!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz plant-based chicken pieces
• 0.5 cup soy sauce
• 0.25 cup brown sugar
• 0.25 cup mirin (sweet rice wine)
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 4 cups cooked rice
• 2 cups broccoli florets
• 1 cup carrots, thinly sliced
• 1 red bell pepper, sliced
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• 2 tablespoons vegetable oil

Directions

Step 1

In a medium bowl, whisk together soy sauce, brown sugar, mirin, minced ginger, and minced garlic to create the teriyaki sauce.

Step 2

In a small bowl, mix cornstarch with water to create a slurry and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the plant-based chicken pieces and cook until browned and heated through, about 5-7 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of vegetable oil. Add broccoli florets, sliced carrots, and sliced red bell pepper. Stir-fry the vegetables until tender-crisp, about 5 minutes.

Step 5

Reduce the heat to low, return the plant-based chicken to the skillet, and pour the teriyaki sauce over the mixture. Stir well to coat all ingredients.

Step 6

Add the cornstarch slurry to the skillet and cook, stirring constantly until the sauce thickens, about 2-3 minutes.

Step 7

Divide the cooked rice among four bowls. Top each with the teriyaki chicken and vegetable mix.

Step 8

Garnish with sesame seeds and sliced green onions. Serve immediately and enjoy your vegetarian chicken teriyaki bowl.

Nutrition Facts

Serving size	(1927.8g)

Amount per serving	% Daily Value*
Calories	2348.6

Total Fat 51.5g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 19.0g
Cholesterol 0mg	0%
Sodium 6196.2mg	0%
Total Carbohydrate 352.8g	0%
Dietary Fiber 27.9g	0%
Total Sugars 78.3g
Protein 112.6g	0%

Vitamin D 0IU	0%
Calcium 515.7mg	0%
Iron 22.0mg	0%
Potassium 2419.0mg	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: 19.9%

Protein: 19.4%

Carbs: 60.7%