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Teriyaki Chicken and Rice Meal Prep Bowls

A delicious Teriyaki Chicken and Rice Meal Prep Bowl filled with rice, broccoli, carrots, and teriyaki chicken topped with sesame seeds and green onions.

Quick and easy teriyaki chicken and rice bowls perfect for meal prepping.

Ingredients

Scale
  • 4 boneless skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sesame oil (optional)
  • 1 teaspoon ground ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons honey
  • 3 teaspoons cornstarch
  • Sesame seeds for garnish
  • Chopped green onions for garnish
  • Rice for serving
  • Steamed vegetables such as carrots and broccoli for serving

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Add the cubed chicken and cook until browned and no longer pink inside, about 6-7 minutes.
  3. Meanwhile, whisk together 1/2 cup low sodium soy sauce, 1/2 cup water, 2 tablespoons honey, 3 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil (if using), 1 teaspoon ground ginger, 2 teaspoons minced garlic, and 3 teaspoons cornstarch in a bowl to prepare the teriyaki sauce.
  4. Pour the sauce over the cooked chicken in the skillet.
  5. Stir and cook until the sauce thickens and coats the chicken evenly, about 3-5 minutes.
  6. Serve immediately with rice and steamed vegetables such as carrots and broccoli.
  7. Garnish with sesame seeds and chopped green onions.
  8. Make extra sauce for drizzling or saving for later.

Notes

  • Cut chicken into uniform 1-inch pieces for even cooking.
  • For meal prep, store rice and vegetables separately from the chicken and sauce to prevent sogginess.
  • Season with black pepper instead of salt to balance the soy sauce saltiness.

Nutrition

Keywords: Teriyaki Chicken, Rice Bowls, Meal Prep, Easy Dinner, Asian Chicken, Healthy Lunch