Teriyaki Chicken and Vegetable Bowls
A Japanese-inspired gluten-free bowl packed with juicy chicken, crisp vegetables, and homemade teriyaki sauce. Perfect for weeknights or meal prep!
Ingredients
- 2 boneless skinless chicken breasts or thighs
- 1 tablespoon avocado oil or olive oil
- Pinch of sea salt and black pepper
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 medium carrot peeled and cut into strips
- Optional: snap peas mushrooms, zucchini
- 1 cup cooked jasmine or brown rice
- Optional toppings: sesame seeds green onions, chili flakes
- ¼ cup tamari or low-sodium soy sauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Cook the rice according to package instructions. Let sit covered for 5 minutes after cooking.
- In a small saucepan, combine tamari, maple syrup, rice vinegar, garlic, ginger, and sesame oil. Heat gently and stir in cornstarch slurry. Whisk until thickened, about 1–2 minutes.
- Cut chicken into bite-sized pieces. Heat oil in skillet, season chicken, and cook until golden and cooked through, 6–8 minutes.
- In the same skillet, add a bit more oil and stir-fry the vegetables starting with firmer ones like carrots and broccoli, then add bell peppers. Cook 4–5 minutes until just tender.
- Return chicken to the pan, pour in teriyaki sauce, toss to coat, and simmer 1 more minute.
- Assemble the bowl: layer rice, chicken, vegetables, and desired toppings. Serve warm.
Notes
Use tamari for a gluten-free version. Keep veggies slightly crisp for best texture. Customize with tofu, shrimp, or different veggies as needed.
Nutrition
Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 32gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 85mgSodium: 700mgFiber: 3gSugar: 9g
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