Vegetarian Teriyaki Chicken Bowl

Indulge in the bold and savory flavors of this Vegetarian Teriyaki Chicken Bowl—a plant-based twist on a classic favorite! Perfectly tender plant-based chicken pieces are paired with vibrant stir-fried vegetables like broccoli, snap peas, and julienned carrots, all coated in a luscious homemade teriyaki sauce made with soy sauce, garlic, ginger, and a touch of brown sugar. This dish is served over fluffy jasmine rice, creating a wholesome and satisfying meal in just 35 minutes. Garnished with green onions and sesame seeds, it's not only a feast for the taste buds but also a visually stunning bowl of goodness. Ideal for a quick dinner or meal prep, this easy recipe is vegan-friendly and can be made gluten-free with tamari. Perfect for those craving a healthier take on takeout classics, this flavor-packed bowl transforms simple ingredients into a showstopping, nourishing meal.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 300 grams Plant-based chicken pieces
• 2 cups Cooked jasmine rice
• 1 cup Broccoli florets
• 1 cup Carrots (julienned)
• 1 cup Snap peas
• 0.25 cup Soy sauce (or gluten-free tamari if desired)
• 2 tablespoons Brown sugar
• 1 tablespoon Rice vinegar
• 2 teaspoons Cornstarch
• 2 tablespoons Water
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 2 stalks Green onions (sliced)
• 1 teaspoon Sesame seeds
• 1 tablespoon Vegetable oil (or sesame oil for extra flavor)

Directions

Step 1

Cook the jasmine rice according to package instructions and set it aside, keeping it warm.

Step 2

In a small bowl, mix the soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger to create the teriyaki sauce base.

Step 3

In a separate small bowl, combine the cornstarch and water to create a slurry. Add this to the teriyaki sauce base and stir well.

Step 4

Heat a large skillet or wok over medium heat and add vegetable oil. Once hot, add the plant-based chicken pieces and cook for 4-5 minutes, stirring frequently, until lightly browned. Remove the plant-based chicken from the skillet and set aside.

Step 5

In the same skillet, add broccoli, carrots, and snap peas. Stir-fry the vegetables for 4-5 minutes until tender-crisp.

Step 6

Add the cooked plant-based chicken back into the skillet with the vegetables. Pour the prepared teriyaki sauce over everything and cook for 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the ingredients.

Step 7

To assemble the bowls, divide the cooked jasmine rice between two bowls. Top with the teriyaki plant-based chicken and vegetable mixture.

Step 8

Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1323.2g)

Amount per serving	% Daily Value*
Calories	1410.5

Total Fat 32.2g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 5008.7mg	0%
Total Carbohydrate 192.0g	0%
Dietary Fiber 23.4g	0%
Total Sugars 35.1g
Protein 84.6g	0%

Vitamin D 0IU	0%
Calcium 439.9mg	0%
Iron 13.0mg	0%
Potassium 1669.8mg	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: 20.8%

Protein: 24.2%

Carbs: 55.0%