Vegetarian Teriyaki Chicken Rice Bowl

Savor the bold flavors of this Vegetarian Teriyaki Chicken Rice Bowl, a plant-based twist on the classic Japanese-inspired dish. This wholesome recipe features tender soy-based "chicken" strips, crisp stir-fried vegetables like broccoli, carrots, and snow peas, all coated in a glossy homemade teriyaki sauce infused with garlic, ginger, and a touch of sweetness from brown sugar. Served over fluffy jasmine rice and topped with optional garnishes like sesame seeds and green onions, this vibrant bowl is as nutritious as it is delicious. Perfect for a quick weeknight dinner, it’s ready in just 35 minutes and packed with protein and fresh vegetables. Elevate your plant-based meals with this easy, satisfying, and flavorful dinner idea!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Plant-based chicken (e.g., soy-based or mycoprotein strips)
• 60 ml Soy sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 3 tablespoons Water
• 4 cups Cooked jasmine rice
• 1 cup Carrots, thinly sliced
• 1 cup Broccoli florets
• 1 cup Snow peas
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 2 Green onions, sliced (optional for garnish)
• 1 teaspoon Sesame seeds (optional for garnish)

Directions

Step 1

In a small mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, and minced ginger. Stir until the sugar dissolves. Set aside.

Step 2

In another small bowl, mix cornstarch with 3 tablespoons of water to create a slurry. Set this aside as well.

Step 3

Heat a large non-stick skillet over medium heat. Add the plant-based chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove from the skillet and set aside.

Step 4

In the same skillet, add a small splash of water (or a bit of sesame oil if not strictly oil-free) and toss in the minced garlic, carrots, broccoli, and snow peas. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.

Step 5

Reduce the heat to low, return the cooked plant-based chicken to the skillet, and pour in the prepared teriyaki sauce. Stir everything to coat evenly.

Step 6

Bring the mixture to a simmer, then add the cornstarch slurry to the skillet. Stir constantly for 1-2 minutes, allowing the sauce to thicken.

Step 7

Remove from heat and assemble the rice bowls by dividing the cooked jasmine rice into four bowls.

Step 8

Top each bowl with the teriyaki plant-based chicken and vegetable mixture.

Step 9

Garnish with sliced green onions and sesame seeds, if desired, and serve immediately.

Nutrition Facts

Serving size	(1647.7g)

Amount per serving	% Daily Value*
Calories	1895.9

Total Fat 30.2g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 3721.6mg	0%
Total Carbohydrate 300.8g	0%
Dietary Fiber 23.2g	0%
Total Sugars 35.4g
Protein 95.4g	0%

Vitamin D 0IU	0%
Calcium 474.8mg	0%
Iron 12.8mg	0%
Potassium 2042.1mg	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: 14.6%

Protein: 20.6%

Carbs: 64.8%