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Easy Meal Prep Teriyaki Chicken and Rice Bowls

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These easy meal prep teriyaki chicken and rice bowls come together in about 30 minutes with simple ingredients. The homemade teriyaki sauce is sticky, savory, and slightly sweet, making these bowls perfect for busy weeks.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • ½ cup (120 ml) low-sodium soy sauce
  • ¼ cup (85 grams) honey
  • 2 tablespoons (30 ml) rice vinegar
  • 4 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 4 cups (600 grams) cooked white rice (jasmine or sushi rice)
  • 2 cups (200 grams) broccoli florets
  • 2 medium carrots, julienned or sliced
  • 1 cup (150 grams) shelled edamame
  • Sesame seeds for garnish
  • Sliced green onions for garnish

Instructions

  1. Cook the rice first. Rinse 2 cups (400 grams) of jasmine rice under cold water until the water runs clear. Add the rice and 3 cups (720 ml) of water to a rice cooker and start it. If using a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 18 minutes. Let sit covered for 5 minutes before fluffing. Set aside to cool slightly.
  2. Make the teriyaki sauce. In a small bowl, whisk together ½ cup (120 ml) low-sodium soy sauce, ¼ cup (85 grams) honey, 2 tablespoons (30 ml) rice vinegar, 4 minced garlic cloves, and 1 tablespoon grated ginger. Adjust sweetness or tang to taste. Set aside.
  3. Prepare the chicken. Pat the chicken breasts dry with paper towels. Cut into 1-inch (2.5 cm) cubes. Season lightly with salt and black pepper.
  4. Sear the chicken. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the 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 from pan and set aside.
  5. Cook the vegetables. In the same skillet, add broccoli florets and julienned carrots. Stir-fry for 2-3 minutes until broccoli is bright green and tender-crisp. Add shelled edamame and cook for another minute. Remove from pan.
  6. Combine the sauce and chicken. Reduce heat to medium-low. Pour the teriyaki sauce into the skillet and let simmer for 1 minute. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly pour the slurry into the simmering sauce while stirring constantly until thickened into a glossy glaze.
  7. Return the chicken to the pan. Add the cooked chicken back to the skillet and toss to coat. Let simmer for 1-2 minutes so the chicken absorbs flavor.
  8. Assemble the bowls. Divide the cooked rice evenly among meal prep containers. Top with glazed teriyaki chicken and arrange stir-fried vegetables on the side. Sprinkle each bowl with sesame seeds and sliced green onions. Cool completely before sealing lids.

Notes

Cool the rice completely before assembling bowls to prevent sogginess. If the sauce gets too thick while sitting, add a splash of water when reheating. These bowls taste even better on day two or three as flavors meld.

Nutrition

Keywords: teriyaki chicken, meal prep, rice bowls, easy dinner, healthy lunch, chicken and rice, teriyaki sauce

Find it online: https://siennaspoon.com/easy-meal-prep-teriyaki-chicken-and-rice-bowls/