Description
Meal Prep Teriyaki Chicken Bowls have become my absolute lifesaver during busy weeks. These bowls are the perfect solution for anyone who wants a delicious, high protein lunch without the daily cooking struggle. The beauty lies in its simplicity and the incredible homemade teriyaki sauce that clings perfectly to tender chicken and vegetables.
Ingredients
- For the Homemade Teriyaki Sauce:
- Soy sauce (or tamari for gluten-free)
- Brown sugar (or honey/maple syrup)
- Rice vinegar
- Fresh ginger, grated
- Fresh garlic, minced
- Cornstarch (to thicken the sauce to a perfect glaze)
- For the Bowls:
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Broccoli florets
- Bell peppers, sliced
- Carrots, julienned or sliced
- Cooked rice (white or brown) or cauliflower rice
- Sesame seeds and sliced green onions for garnish
Instructions
- Make the Sauce: In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, rice vinegar, ginger, and garlic. In a separate tiny bowl, make a slurry by mixing the cornstarch with a tablespoon of cold water until smooth.
- Cook the Chicken: Pat your chicken pieces dry and season lightly with salt and pepper. Heat a large skillet or wok over medium-high heat with a little oil. Add the chicken and cook until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Veggies: In the same skillet, add a bit more oil if needed and toss in your broccoli, bell peppers, and carrots. Stir-fry for 4-5 minutes until they are tender-crisp.
- Bring It All Together: Pour the prepared teriyaki sauce into the skillet with the vegetables. Bring it to a simmer. Give the cornstarch slurry a quick re-stir and then whisk it into the simmering sauce. Cook for 1-2 minutes until the sauce thickens beautifully. Add the cooked chicken back into the skillet and toss everything to coat in that glossy, homemade teriyaki sauce.
- Assemble the Bowls: Divide your cooked rice among four meal prep containers. Top each with a generous portion of the teriyaki chicken and vegetable mixture. Sprinkle with sesame seeds and green onions.
Notes
Store assembled bowls in airtight containers in the fridge for up to 4 days. For freezer storage, assemble the bowls (cool everything completely first) and freeze for up to 3 months. Reheat in the microwave for 2-3 minutes, stopping to stir halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Fat: 8g
- Carbohydrates: 55g
- Protein: 35g