Lean Teriyaki Chicken Bowl
10 min prep15 min cookEasy

Lean Teriyaki Chicken Bowl

Glossy zero-sugar teriyaki glazed chicken over a 50/50 rice-cauliflower base with crunchy cashews

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A glossy, sweet-and-savory teriyaki chicken bowl built for lean eating. Tender chicken breast is coated in a sticky zero-sugar teriyaki glaze, served over a 50/50 blend of basmati rice and cauliflower rice, and topped with steamed broccoli, carrots, and a sprinkle of sesame seeds. Massive bowl volume, bold flavor, and only 370 calories with 52g of protein.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/11

The 50/50 Base

  • 50gCooked basmati or jasmine rice
  • 100gCauliflower riceMixing real rice with cauliflower rice tricks your brain into feeling a massive carb bowl for a fraction of the calories

Chicken & Veggies

  • 170gFresh chicken breast, cut into bite-sized pieces
  • 50gRed bell pepper, sliced into thin strips
  • 40gZucchini, sliced into thin strips
  • 30gCarrot, julienned or sliced thin
  • as neededZero-calorie cooking spray
  • a pinchSalt and black pepper

Zero-Sugar Sticky Glaze & Topping

  • 2 tbspSugar-free teriyaki sauce (or low-sodium soy sauce + garlic & ginger powder)
  • 1 tspSugar-free maple syrup or liquid sweetenerReplaces honey — thick, sticky sweetness without the sugar spike
  • 10gRaw cashews, roughly chopped

👨‍🍳Method

1

Prep the Base

5 min

Steam or microwave your cauliflower rice until tender. Toss it together in a bowl with your 50g of cooked regular white rice. Set aside and keep warm.

💡The cauliflower rice blends seamlessly with the regular rice — once it's under the saucy chicken, nobody can tell the difference!
2

Sear the Chicken

5 min

Heat a non-stick wok or large skillet over medium-high heat. Coat it lightly with zero-calorie cooking spray. Add the diced chicken breast, season lightly with salt and pepper, and stir-fry for 4-5 minutes until golden brown and cooked completely through. Remove the chicken from the pan and set aside.

3

Sizzle the Veggies

4 min

Lower the heat to medium. Give the pan one more quick spray of cooking oil and toss in the red bell pepper, zucchini, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender but still have a nice, fresh crunch.

💡Cut your veggies into uniform thin strips for even cooking and that restaurant-quality presentation.
4

Glaze it Up

2 min

Return the cooked chicken to the wok with the vegetables. In a small cup, mix the sugar-free teriyaki sauce and your sugar-free syrup/sweetener. Pour this mixture over the chicken and veggies. Toss continuously for 1-2 minutes until the sauce bubbles, reduces, and creates a thick, sticky, dark glaze over everything.

💡The key to that authentic glossy teriyaki look is letting the sauce reduce until it's thick enough to coat the back of a spoon.
5

Assemble and Garnish

1 min

Place your 50/50 rice blend at the bottom of a serving bowl. Spoon the glossy teriyaki chicken and vegetable mix directly over the top. Sprinkle the 10g of crushed cashews over the dish to perfectly match the crunchy topping in the photo. Serve hot!

💡Add a sprinkle of sesame seeds and sliced spring onions for that authentic Japanese bowl presentation!
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