Ingredients

Scale

(Serves 4)

Teriyaki chicken:

1½ lbs boneless chicken thighs or breasts, sliced thin
1 tbsp neutral oil (avocado or peanut)

Homemade teriyaki sauce (you control the sugar & sodium!):

½ cup low-sodium soy sauce (you love low-sodium options!)
¼ cup water
3 tbsp sugar-free maple syrup (blood sugar friendly—you love this!)
1 tbsp rice vinegar
1 tsp sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
1½ tsp cornstarch + 1 tbsp water (slurry—for glossy glaze)

Rice & veggies:

2 cups cooked white or brown rice (or cauliflower rice for low-carb)
2 cups broccoli florets
1 bell pepper, sliced
1 carrot, julienned
Sesame seeds & sliced green onions for garnish

Instructions

1. Make teriyaki sauce:

Whisk soy sauce, water, sugar-free syrup, rice vinegar, sesame oil, garlic, and ginger in a bowl. Set aside.

2. Cook chicken:

Heat oil in a large skillet over medium-high heat.
Sear chicken 5–6 minutes until golden. Remove and set aside.

3. Stir-fry veggies:

In same skillet, add broccoli, bell pepper, and carrot. Stir-fry 5–6 minutes until crisp-tender.

4. Glaze & finish:

Return chicken to skillet. Pour teriyaki sauce over; simmer 2 minutes.
Stir in cornstarch slurry; cook 1–2 minutes until thickened and glossy.

5. Serve:

Divide rice among bowls. Top with chicken-veggie mix. Garnish with sesame seeds and green onions.

💡 Pro Tips for Perfection:
✅ Use chicken thighs—they stay juicier than breasts during cooking.
✅ Low-sodium mastery (you love this!):
→ Use coconut aminos instead of soy sauce
→ Boost umami with 1 tsp mushroom powder + extra ginger
✅ Blood sugar friendly (you love this!):
→ Sugar-free syrup keeps net carbs low
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
→ Net carbs: 12g/serving (with cauliflower rice)
✅ Low-carb/keto option (you love this!):
→ Swap rice for riced cauliflower
→ Skip cornstarch; reduce sauce longer for thickness
→ Net carbs drop to 8g/serving
✅ High-protein boost (you love this!):
→ Add ½ cup edamame with veggies (+8g protein/serving)
→ Use 2 lbs chicken for +10g protein/serving
✅ Make ahead:
→ Cook chicken and chop veggies 1 day ahead
→ Assemble just before serving for best texture

Prep Time & Nutrition (per serving):