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Low Calorie Chicken Teriyaki Broccoli is a classic recipe made with less sugar and soy free. An easy recipe that’s quick, delicious and nutritious!
We finally hit success in my home. I don’t know about you, but getting my boyfriend to try anything new or healthy is like pulling teeth. Ya feel me? I mostly make what I want and if he doesn’t want it, he makes himself something else.
I’m not a personal chef and I coach my clients to do the same with picky eaters in the house. Offer it and if they don’t like it they, they can make something for themselves or in the case of younger children, they’ll eat when they’re truly hungry.
This Meal Prep Chicken Teriyaki Broccoli came from a woman in my group coaching. Ironically, she almost didn’t join. She told me in January she didn’t have enough money to start her weight loss journey.
I asked her where she’d be in a month without my help then she realized she had to join. After 6 weeks, she told me joining was the best decision she ever made!
Meal Prep Chicken With Teriyaki & Broccoli
So yes, many of my recipe ideas come from my clients or my picky other half. But I’m not complaining! This Healthy Chicken Teriyaki Broccoli was desperately needed on this website.
A classic recipe that’s lighter, soy free, gluten free and low in sugar. Asian take-outs always have a ton of added sugar and most people don’t realize it.
In fact, there’s no added sugar in this recipe either. Many recipes across the internet have honey added to them and you don’t need that.
Too much added sugar causes insulin resistance and there’s already enough hidden sugar everywhere. The vegetables and coconut aminos have enough natural sweetness. Most people just don’t realize this.
To make this soy free chicken teriyaki, I swapped gluten free soy sauce with coconut aminos. It has the same flavor as soy, but without the inflammatory properties.
What You Need to Make Chicken Teriyaki Lower Calorie
- Chicken breast (or meat of choice)
- Broccoli
- Bell Pepper
- Brown Rice (or cauliflower rice)
- Coconut Aminos
- Apple Cider Vinegar
- Avocado Oil
- Arrowroot Powder or Cornstarch
- Ginger, Garlic
- Sesame Seeds
Helpful Tips
To make this low carb or Paleo, swap the brown rice with cauliflower rice. There’s two ways you can cook cauliflower rice or you can simply, add it to the skillet to soak up the sauce.
Bulk it up by adding more veggies! Bok choy, Chinese cabbage, shredded carrots, green bean, okra would be nice additions. If you do add bulk, recommend you double the coconut aminos and apple cider vinegar so there’s more sauce. This meal prep is really so simple and versatile so make it what you want!
I love getting recipe ideas from my clients and readers and if there’s anything you’d like to see more of, drop a comment below and let me know!
Chicken Teriyaki Broccoli
Ingredients
- 1 1/4 lb Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 1 tablespoon Low Sodium Soy Sauce, or coconut aminos
- 1/4 cup Low Sodium Soy Sauce, or coconut aminos
- 1/4 tablespoon Salt, or rice wine vinegar
- 1/4 teaspoon Pepper
- 3 tablespoons Cornstarch, or arrowroot powder
- 1/4 cup Water
- 3 tablespoons Honey
- 1 tablespoon Rice Wine Vinegar
- 2 tablespoons Garlic, minced
- 1 tablespoon Ginger, minced
- 1/4 tablespoon Red Pepper Flakes
- 1 1/2 cups Broccoli Florets, sliced small
- 1 cup Carrots, sliced in coins
- 1 cup Snap Peas
- 3 Green Onions, chopped and divided in half
Instructions
- Place the chicken pieces in a medium bowl with 1 tablespoon of the soy sauce, salt, and pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the top and stir once more. Set aside.
- In a separate medium bowl, whisk together the remaining 1/4 cup soy sauce, water, honey, rice vinegar, garlic, ginger, red pepper flakes, and remaining 2 teaspoons cornstarch until smoothly combined. Set aside.
- Heat a large nonstick skillet or wok over medium-high heat. Spray the pan with cooking oil. Once the oil is simmering, add the chicken pieces in an even layer. Let it cook undisturbed for 2 to 3 minutes then turn the chicken pieces and cook another 2 to 3 minutes.
- Add the broccoli and carrots to the pan and toss to combine with the chicken. Cook 5 minutes then add the snap peas along the sauce.
- Cook until the sauce thickens and appears glossy, about 2 to 4 minutes. Stir in half of the green onions. Toss to combine cooking another minute before removing from the heat.
- Serve hot over cooked rice topped with the remaining half of green onions.
Notes
- This recipe uses 1/4 cup plus 1 tablespoon of soy sauce or coconut aminos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
