Description
This Teriyaki Chicken Bowl is a delicious and healthy gluten-free dinner option featuring tender pan-fried chicken, fresh sautéed vegetables, and a simple homemade teriyaki sauce sweetened with pure honey. Ready in about 30 minutes, it’s perfect served over rice and garnished with green onions and red pepper flakes.
Ingredients
Scale
Chicken
- 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 Chicken: Pound the chicken breast to about 1/2 inch thickness and cut into 1-inch cubes. Toss with salt and black pepper to season.
- Sauté Chicken and Aromatics: Heat toasted sesame oil in a non-stick skillet over medium heat. Add minced garlic, fresh grated ginger, chopped green onion whites, and the seasoned chicken cubes. Sauté together, letting the chicken cook 2-3 minutes per side until golden brown and mostly cooked through.
- Cook Vegetables: Transfer chicken to a plate and set aside. In the same pan, add the chopped red bell pepper and broccoli florets. Add a little more oil if needed. Sauté vegetables for about 5 minutes or until tender enough to pierce with a fork.
- Make Sauce Slurry: While vegetables cook, whisk together cornstarch and water in a small dish until smooth and no lumps remain.
- Combine Sauce Ingredients: In a bowl, whisk together soy sauce or tamari, low sodium chicken broth, rice vinegar, honey, and the cornstarch slurry.
- Finish Cooking: Add the chicken back to the pan with the vegetables. Pour the sauce over the top and allow everything to simmer for several minutes until the sauce thickens and chicken is completely cooked through.
- Serve: Serve the teriyaki chicken and vegetable mixture over cooked rice. Garnish with remaining chopped green onions and red pepper flakes if desired. Enjoy!
Notes
- This dish is a quick and healthy gluten-free dinner option ready in about 30 minutes.
- The sauce uses pure honey as a natural sweetener, avoiding refined sugars.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Using low sodium soy sauce and chicken broth keeps sodium levels moderate.
- Serve with steamed white or brown rice for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 251 kcal
- Sugar: 13 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
