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Easy Chicken Teriyaki Meal Prep Bowls

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These easy chicken teriyaki meal prep bowls with rice are the perfect solution for healthy, delicious lunches all week. Juicy chicken thighs are coated in a glossy, savory-sweet homemade teriyaki sauce and served with fluffy rice and tender-crisp broccoli.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • ⅓ cup soy sauce (low-sodium recommended)
  • ¼ cup honey
  • 2 tablespoons rice vinegar (unseasoned)
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon sesame oil
  • 3 cups cooked white rice (short-grain or jasmine)
  • 2 cups steamed broccoli
  • Sesame seeds and sliced green onions for garnish

Instructions

  1. Cook the rice first: Rinse 1½ cups short-grain rice under cold water until clear. Add to a rice cooker with 2 cups water and a pinch of salt. If using a saucepan, bring to a boil, reduce to low, cover, and simmer for 18 minutes. Let rest off heat for 5 minutes before fluffing.
  2. Make the teriyaki sauce: In a small bowl, whisk together ⅓ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, minced garlic, and grated ginger. Set aside. In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth to make a slurry.
  3. Prepare the chicken: Pat chicken thighs dry with paper towels. Cut into bite-sized pieces (about 1-inch cubes). Season lightly with salt and pepper.
  4. Sear the chicken: Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook for 4-5 minutes without moving until golden brown, then flip and cook another 3-4 minutes until cooked through (internal temperature 165°F). Remove from pan and set aside.
  5. Simmer the sauce: Reduce heat to medium. Pour the teriyaki sauce mixture into the same skillet. Let it bubble for about 2 minutes, scraping up browned bits from the bottom.
  6. Thicken the sauce: Stir the cornstarch slurry, then pour it into the simmering sauce while whisking constantly. Cook for about 30 seconds until the sauce becomes glossy and thick enough to coat the back of a spoon.
  7. Combine and glaze: Return the cooked chicken to the skillet. Toss to coat every piece in the sauce. Let simmer together for 1-2 minutes so the chicken absorbs flavor.
  8. Steam the broccoli: While chicken simmers, steam broccoli until bright green and tender-crisp (microwave with a splash of water for 2 minutes, or stovetop for 3-4 minutes).
  9. Assemble the bowls: Divide cooked rice evenly among meal prep containers. Top with teriyaki chicken and steamed broccoli. Garnish with sesame seeds and sliced green onions if desired.

Notes

Pat the chicken dry for the best sear. Don’t crowd the pan—cook in batches if needed. Watch the sauce carefully as it can go from thick to burnt quickly. Let bowls cool completely before sealing to prevent sogginess. These bowls taste even better on day two as flavors meld.

Nutrition

Keywords: chicken teriyaki, meal prep, easy dinner, healthy lunch, teriyaki bowls, Asian recipe, weeknight dinner

Find it online: https://cooksybite.com/easy-chicken-teriyaki-meal-prep-bowls-recipe/