Chicken Teriyaki Rice Bowl
Golden chicken, tender vegetables and a glossy ginger-teriyaki sauce make this easy takeout favorite at home. Serve over fluffy rice.
Fits Celiac, Pregnancy, Toddlers and 6 more diets
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Ingredients
- 170 g boneless skinless chicken breast, cut into bite-size pieces
- 2 tbsp gluten-free rice flour
- 1 tbsp gluten-free tamari
- 1 tsp honey
- 1 tsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tbsp garlic-infused olive oil
- 1 carrot, thinly sliced
- ½ small zucchini, cut into half-moons
- ½ cup gluten-free rice, uncooked
Method
- Cook rice until tender and the water is absorbed.15 min timer
- Whisk tamari, honey, vinegar, and ginger until smooth.
- Coat chicken lightly with rice flour, shaking off excess.
- Heat oil; cook chicken until golden, turning once.8 min timer
- Add carrot and zucchini; stir-fry until just tender.5 min timer
- Pour in sauce; simmer until glossy and chicken reaches 165°F.2 min timer
Why it works
- Picky eater: Crisp-edged chicken, mild sauce, carrot, zucchini and plain rice keep the bowl familiar.
- No red meat: Chicken is the only meat in this bowl.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Asian recipes.