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Easy Chicken Teriyaki Meal Prep Bowls

Easy Chicken Teriyaki Meal Prep Bowls - featured image
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These 30-minute meal prep bowls feature juicy chicken thighs coated in a glossy, sweet-savory teriyaki sauce, served over rice with broccoli and edamame. Perfect for busy weeks, they stay delicious all week long.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/3 cup (110g) honey
  • 2 tablespoons (30ml) rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon toasted sesame oil
  • 4 cups (600g) cooked sushi or jasmine rice
  • 2 cups (200g) broccoli florets
  • 1 cup (150g) shelled edamame
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • Sesame seeds for garnish

Instructions

  1. Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger. In another tiny bowl, mix cornstarch with 2 tablespoons cold water until smooth to make a slurry.
  2. Prep the Chicken: Pat chicken thighs dry with paper towels and cut into bite-sized pieces (about 1-inch cubes). Season lightly with salt and pepper.
  3. Sear the Chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cooked through (internal temperature 165°F/74°C). Remove chicken and set aside.
  4. Build the Sauce: Reduce heat to medium. Pour soy sauce mixture into the same skillet, scraping up browned bits. Let simmer for about 2 minutes.
  5. Thicken the Sauce: Stir cornstarch slurry, then pour into simmering sauce while whisking constantly. Let bubble for about 30 seconds until glossy and thickened. Add a splash of water if too thick.
  6. Glaze the Chicken: Return cooked chicken to skillet and toss in thickened sauce until well-coated. Cook for 1 minute. Drizzle with toasted sesame oil and toss again.
  7. Steam the Broccoli: While chicken glazes, steam broccoli in microwave-safe bowl with a splash of water, covered, for 2-3 minutes until bright green and tender-crisp. Drain well.
  8. Assemble the Bowls: Divide cooked rice among meal prep containers. Top with glazed chicken, steamed broccoli, and edamame. Sprinkle with sesame seeds. Let cool completely to room temperature before sealing.
  9. Store and Enjoy: Seal containers and refrigerate for up to 4 days. To reheat, remove lid and microwave for 2-3 minutes, stirring halfway through.

Notes

Don’t overcrowd the pan when searing chicken to ensure a good crust. Use a meat thermometer for perfectly cooked chicken. Make extra sauce if you like more. Let bowls cool completely before refrigerating to prevent soggy rice. These bowls taste even better on day two as flavors meld.

Nutrition

Keywords: chicken teriyaki, meal prep bowls, easy teriyaki recipe, 30-minute meal, healthy lunch, chicken and rice bowls

Find it online: https://fizzlefork.com/easy-chicken-teriyaki-meal-prep-bowls-best-30-minute-recipe/