Vegetarian Teriyaki Chicken Rice Bowl with Vegetables

Dive into the delicious world of plant-based comfort food with this Vegetarian Teriyaki Chicken Rice Bowl with Vegetables! Packed with vibrant colors and bold flavors, this recipe features tender vegetarian chicken strips coated in a rich, homemade teriyaki sauce made with soy sauce, garlic, and fresh ginger. Paired with crisp-tender broccoli, julienned carrots, bell peppers, and snow peas, all served over a bed of fluffy white or brown rice, this dish is as satisfying as it is wholesome. Ready in just 35 minutes, it’s perfect for a quick weeknight dinner or a healthy meal prep option. Garnish with sesame seeds and green onions for an extra touch of flavor and visual appeal. Whether you're vegetarian or just looking to try something new, this teriyaki rice bowl is a flavorful and nutritious crowd-pleaser!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 cups Cooked white or brown rice
• 8 ounces Vegetarian chicken strips (store-bought or homemade)
• 1 cup Broccoli florets
• 1 medium Carrot, julienned
• 1 medium Bell pepper, sliced thinly
• 1 cup Snow peas
• 1 tablespoon Sesame seeds (optional, for garnish)
• 2 tablespoons Chopped green onions (optional, for garnish)
• 4 tablespoons Soy sauce (use low-sodium for a healthier option)
• 2 tablespoons Brown sugar
• 1 tablespoon Rice vinegar
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 teaspoon Cornstarch
• 1 cup Water
• 2 tablespoons Vegetable oil

Directions

Step 1

Prepare the rice according to package instructions if it’s not already cooked. Set aside.

Step 2

In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, cornstarch, and 1 cup of water to create the teriyaki sauce. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add broccoli, carrots, bell pepper, and snow peas. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Remove the vegetables and set them aside.

Step 4

In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil. Add the vegetarian chicken strips and cook for 3-5 minutes, or until they are lightly browned and heated through.

Step 5

Pour the prepared teriyaki sauce into the skillet with the vegetarian chicken. Stir well and cook for 2-3 minutes until the sauce thickens.

Step 6

Add the sautéed vegetables back into the skillet with the vegetarian chicken and teriyaki sauce. Toss to combine and coat everything evenly in the sauce.

Step 7

To assemble the rice bowls, divide the cooked rice between two serving bowls. Top each bowl with the teriyaki vegetarian chicken and vegetable mixture.

Step 8

Garnish with sesame seeds and chopped green onions if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1359.9g)

Amount per serving	% Daily Value*
Calories	1438.9

Total Fat 45.7g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3160.9mg	0%
Total Carbohydrate 192.8g	0%
Dietary Fiber 19.3g	0%
Total Sugars 33.5g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 443.8mg	0%
Iron 16.5mg	0%
Potassium 1903.9mg	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: 28.6%

Protein: 17.8%

Carbs: 53.6%