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Meal Prep Teriyaki Chicken Bowls

Teriyaki chicken bowl with rice broccoli carrots and sesame seeds
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Find it online: https://www.stacksipsnack.com/meal-prep-teriyaki-chicken-bowls/