Vegetarian Teriyaki Chicken Rice

Discover the irresistible flavors of Vegetarian Teriyaki Chicken Rice, a plant-powered twist on a classic favorite that’s perfect for a quick yet satisfying dinner. This vibrant dish combines tender plant-based chicken pieces with a medley of colorful vegetables like crisp broccoli and sweet carrots, all tossed in a luscious, homemade teriyaki sauce. Aromatic garlic, grated ginger, and a drizzle of sesame oil elevate the stir-fry, while a cornstarch slurry ensures the sauce clings perfectly to every bite. Served over fluffy white rice and garnished with green onions and sesame seeds, this easy 35-minute recipe is both comforting and nutrient-packed. Whether you’re vegan, vegetarian, or just looking to explore plant-based meals, this teriyaki rice bowl is sure to be a hit!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 cups Cooked white rice
• 1 cup Plant-based chicken pieces (such as soy or seitan-based)
• 0.33 cup Teriyaki sauce
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 stalks Green onions, thinly sliced
• 1 cup Carrots, thinly sliced
• 1.5 cups Broccoli florets
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Sesame seeds (for garnish, optional)

Directions

Step 1

Prepare the white rice according to package instructions, or use pre-cooked rice for convenience.

Step 2

In a small bowl, combine the cornstarch and water to create a slurry. Set aside.

Step 3

Heat the sesame oil in a large skillet or wok over medium heat.

Step 4

Add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.

Step 5

Add the carrots and broccoli florets to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Step 6

Push the vegetables to one side of the pan and add the plant-based chicken pieces. Cook them for 3-4 minutes, stirring occasionally, until heated through and slightly browned.

Step 7

Reduce the heat to low and pour the teriyaki sauce and soy sauce into the pan. Stir to coat the vegetables and 'chicken'.

Step 8

Slowly add the cornstarch slurry to the pan and stir constantly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.

Step 9

Remove the pan from heat and sprinkle the sliced green onions over the dish.

Step 10

Divide the cooked white rice between serving bowls and top with the teriyaki 'chicken' and vegetable mixture.

Step 11

Garnish with sesame seeds, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(1120.7g)

Amount per serving	% Daily Value*
Calories	1211.7

Total Fat 29.9g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 4484.8mg	0%
Total Carbohydrate 153.7g	0%
Dietary Fiber 19.9g	0%
Total Sugars 26.5g
Protein 76.9g	0%

Vitamin D 0IU	0%
Calcium 431.5mg	0%
Iron 15.0mg	0%
Potassium 1597.1mg	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: 22.6%

Protein: 25.8%

Carbs: 51.6%