Easy Teriyaki Chicken Recipe
This easy teriyaki chicken with rice and vegetables is perfect for meal planning. You can keep it in the fridge for up to 5 days or freeze it for up to a month. And best of all, it's sugar and gluten-free and you can make it in just 30 minutes
Servings 4
Calories 721kcal
Equipment
Ingredients
- 2 Tbsp vegetable oil divided
- 1.5 lb (680 g) chicken breast boneless, skinless, diced
- 1 head broccoli medium, broken into florets
- 2 carrots peeled and sliced
- 2 cups (400 g) Jasmine rice cooked
- 1 Tbsp sesame seeds to garnish
INGREDIENTS FOR TERIYAKI SAUCE:
- 2 cloves garlic minced or pressed
- 2 Tbsp fresh ginger finely grated
- 1 Tbsp raw honey
- 1/3 cup (80 ml) coconut aminos
- 1/3 cup (80 ml) fresh orange juice
- 1/2 Tbsp gluten-free flour
Instructions
- Mix all sauce ingredients together and set aside.
- Heat the oil in a large skillet or non-stick pan over medium-high heat. Add chicken and cook until golden on the sides, about 6-8 minutes.
- Pour the teriyaki sauce over the chicken, lower the heat and simmer until the sauce thickens and the chicken is cooked through, about 3-4 minutes. Set aside and clean the skillet.
- Heat the remaining tablespoon of oil in the skillet and add in broccoli and carrots. Season generously with salt and pepper and stir-fry for about 4-5 minutes.
- To assemble the bowls, add 1/2 cup rice, then the stir-fried veggies and teriyaki chicken. Garnish with sesame seeds
Video
Notes
! Make sure you read the Tips & Tricks in the article before making this easy teriyaki chicken recipe!
Nutrition
Calories: 721kcal | Carbohydrates: 100g | Protein: 48g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 726mg | Potassium: 1388mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6135IU | Vitamin C: 150mg | Calcium: 142mg | Iron: 3mg