Today we’re sharing this recipe for Vegan Teriyaki Chicken and Edamame Rice Bowls. It’s part of our summertime Quick and Easy Vegan Meals series. If you’re interested in some other quick vegan meals, check out this Vegan Chicken and Rice Casserole, the Ultimate Vegan Veggie Burger, and these Vegan Chicken Taquitos — all ready in less than 30 minutes!
We eat with our eyes. OK. Not literally, but you know what I mean. That’s why I love sharing colorful recipes, like this Vegan Teriyaki Chicken and Edamame Rice Bowls.
I still remember the first time I tried Edamame. Adee and I were on a trip to DC when we stopped by a restaurant in DuPont Circle. They served us an appetizer of Steamed Edamame and I didn’t even know how to pronounce it, let alone eat it. Hint: don’t eat the pods.
I’ve been a fan ever since. If a restaurant serves steamed Edamame, I’m usually up for trying it.
Edamame is basically soybeans. And I’m sure by now you know how healthy soybeans are, but in case you’re curious, soybeans boast a lot of nutritional punch! Expect to benefit from added Potassium, Omega-3 Fatty Acids, riboflavin, copper, manganese, in addition to fiber, protein, and so much more!
Why You’ll Love Vegan Teriyaki Chicken and Edamame Rice Bowls
I’ve talked with lots of people lately and everyone sounds SO busy! And as much as I love healthy, made-from-scratch meals, even I’m looking for quick fix dinners in the summertime. That’s because we want to get outside and enjoy the weather while it lasts. We’ve also spent our fair share of days rushing to soccer practices and softball games, and recitals and more; and those days can translate into the need for easy dinners.
This Vegan Teriyaki Chicken and Edamame Rice Bowls recipes uses less than 10 ingredients and goes from skillet to plate in less than 30 minutes. Impressive!
Also, we love Asian food. There’s no doubt about it. But I’m not a fan of ordering take-out from the local restaurant anymore. I guess I’m just to the point where I want to know exactly what’s in the food I’m eating.
For example, we’re not entirely comfortable that their brown sauce doesn’t include fish sauce in the list of ingredients. I’m sure you’ve experienced this a time or two yourself — when people offer a “vegetarian” soup or sauce that includes meat-based broth in it.
A woman I worked with once offered me a bite of her homemade “vegetarian” black bean soup. Before I took said bite I asked her what was in it and she listed “chicken broth” in the ingredients. It hadn’t occurred to her that chicken broth would take the soup out of the vegetarian category.
Besides, we really enjoy making our own Asian-inspired dishes at home. Today’s recipe for Vegan Teriyaki Chicken and Edamame Rice Bowls is a great example.
I can see some awesome variations on this recipe by adding the following:
- Add steamed asparagus
- Add shredded cabbage
- Add mushrooms
- Add freshly steamed green beans
- You could also serve with a sweet and sour sauce on the side
- Add a little spice with some sriracha!
All of these would be great additions to this recipe. However you make it, you’re going to love the simplicity and ease of reading this Vegan Teriyaki Chicken and Edamame Rice Bowls and serving it to your family for a quick, healthy dinner!
We hope you enjoy this Vegan Teriyaki Chicken and Edamame Rice Bowls recipe as much as we do! If you decide to make it, take a photo and share it using #namelymarly on Instagram or even SnapChat (I’m @NamelyMarly). We love seeing your photos!
Vegan Teriyaki Chicken and Edamame Rice Bowls
- 1 tablespoon olive oil
- 2 teaspoons finely chopped fresh ginger
- 2 cups broccoli florets
- 1 cup chopped yellow onion
- 1 cup red and yellow bell pepper strips
- 1 package Gardein Chick’n Teriyaki Strips
- 1 cup frozen shelled edamame
- 3 cups cooked brown rice*
- In a large skillet over medium heat add the oil. Add ginger and cook for about a minute.
- Add the broccoli, onion, and peppers. Stir and cook a few minutes, until the broccoli is tender, about 5 minutes.
- Push the vegetables to the outer edges of the pan, creating space in the middle of the skillet. Add the Gardein Chick’n pieces (not the saucto the middle of the skillet. Cook until the chick’n strips are browned. Add the edamame and cook until heated through. Pour in the Teriyaki sauce packet and stir to combine.
- Add the cooked veggies and stir to incorporate the sauce.
- Serve over rice.