Description
This Teriyaki Chicken Bowl is a quick and healthy gluten-free dinner packed with tender pan-fried chicken, vibrant sautéed vegetables, and a flavorful homemade teriyaki sauce sweetened naturally with honey. Ready in about 30 minutes, it’s a perfect weeknight meal served over rice and garnished with fresh green onions and red pepper flakes.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- 1/4 cup chopped green onion (white part only)
Sauce
- 1/4 cup low sodium soy sauce or tamari
- 1/4 cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 3 tablespoons water
Vegetables
- 1 red bell pepper, chopped
- 2 cups chopped broccoli florets
Instructions
- Prepare the Chicken: Pound the chicken to about 1/2 inch thickness and cut into 1-inch cubes. Toss the cubes with salt and black pepper to season them evenly.
- Sauté Aromatics and Chicken: Heat a non-stick skillet over medium heat and add the toasted sesame oil. Add minced garlic, grated ginger, chopped green onion (white part), and the seasoned chicken cubes. Sauté together, allowing the chicken to cook for 2-3 minutes on each side until golden brown and mostly cooked through.
- Set Chicken Aside: Transfer the cooked chicken and aromatics from the skillet to a plate and set aside while cooking the vegetables.
- Cook Vegetables: In the same pan, add the chopped red bell pepper and broccoli florets. Add a little more oil if the pan seems dry. Sauté the vegetables for about 5 minutes until they are fork-tender but still vibrant.
- Make Cornstarch Slurry: While vegetables cook, whisk together cornstarch and water in a small bowl until smooth with no lumps.
- Combine Sauce Ingredients: Whisk low sodium soy sauce (or tamari), chicken broth, rice vinegar, and honey together in another small bowl. Then add the cornstarch slurry to this mixture and whisk well.
- Simmer Chicken and Vegetables with Sauce: Return the chicken to the skillet with the vegetables. Pour the teriyaki sauce mixture over everything. Simmer, stirring occasionally, until the sauce thickens and coats the ingredients nicely, about a few minutes.
- Check Chicken Doneness: Cut into a piece of chicken to ensure it is fully cooked through with no pink in the center.
- Serve: Serve the teriyaki chicken and vegetables over cooked rice. Top with red pepper flakes and the remaining green onion (green part) for garnish. Enjoy your delicious bowl!
Notes
- This teriyaki chicken bowl is an easy and healthy gluten-free dinner recipe ready in about 30 minutes.
- The sauce is sweetened naturally with pure honey, avoiding refined sugars.
- Using low sodium soy sauce and chicken broth helps control salt content.
- Serve over white or brown rice, or substitute for cauliflower rice for a lower carb option.
- Make sure chicken is fully cooked by checking it before serving.
- Feel free to add other vegetables like snap peas or carrots to customize.
Nutrition
- Serving Size: 1 bowl
- Calories: 251 kcal
- Sugar: 13 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
