Meal Prep Teriyaki Chicken Bowls
Savor the Sweetness of Teriyaki Chicken Bowls
Ever dreamt of a meal that’s not just tasty but practically a hug in a bowl? Picture this: juicy chicken, glossy teriyaki sauce, and vibrant veggies all layered over fluffy rice or quinoa. Sounds mouthwatering, right? Meal Prep Teriyaki Chicken Bowls deliver just that! They’re quick to whip up, perfect for busy weekdays, and best of all—easy on cleanup. Grab your ingredients and let’s dive into something delicious!
Why Make This Recipe
So why should you stop scrolling and commit to these bowls? Here’s the scoop:
- Quick and Easy: This recipe is lightning-fast to prepare. You can whip it up in less than 30 minutes. It’s a win-win for busy folks!
- Family-Friendly: Everyone at your table will dig in happily. Plus, the sweet teriyaki sauce will have even the pickiest eaters coming back for seconds.
- One Bowl Wonder: This is a low-mess, high-taste meal! You’ll only need a couple of pans and your taste buds will thank you.
Ingredients:
You don’t need fancy stuff — just these basics!
- 1.5 lbs chicken breasts, diced
- 1.5 tbsp sesame oil, divided
- 4 cups frozen stir-fry vegetables
- 2 cups cooked brown rice or quinoa
- 1 tbsp sesame seeds, for garnish
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1.5 tbsp raw honey
- ⅓ cup coconut aminos
- ½ cup vegetable or chicken broth
- ½ tbsp gluten-free flour
Directions:
Let’s cook up some magic!
- Make Teriyaki Sauce: In a small pot, whisk together garlic, ginger, honey, coconut aminos, and broth. Bring to a simmer over medium heat. Whisk in the flour and stir until the sauce thickens. Set aside.
- Cook Chicken: Heat 1 tbsp of sesame oil in a skillet over medium-high heat. Add the chicken and cook until golden and fully cooked, about 6–8 minutes. Pour in the sauce and simmer for another 2 minutes to coat.
- Sauté Veggies: In another pan, heat the remaining sesame oil. Sauté frozen stir-fry vegetables for 5–6 minutes until crisp-tender.
- Assemble Bowls: Divide brown rice or quinoa into containers. Top with teriyaki chicken and veggies. Sprinkle with sesame seeds.
How to Make Meal Prep Teriyaki Chicken Bowls (Overview)
This recipe is as simple as 1-2-3!
- Start by crafting your teriyaki sauce—don’t rush it! Let those flavors marry beautifully while you sizzle your chicken.
- While your chicken is cooking, get your veggies all nice and crunchy in their pan.
- Finally, it’s assembly time! Layer your bowls and top them with that beautiful teriyaki chicken. Pro tip: Don’t skip toasting the garlic when making the sauce—it enhances that sweet, garlicky goodness!
How to Serve Meal Prep Teriyaki Chicken Bowls
Time to get creative! Serve these bowls in vibrant containers for that Insta-worthy look. Picture this: a fluffy base of brown rice or quinoa, topped with glazed chicken and colorful veggies. The crunch of the stir-fry contrasts beautifully with the tender chicken, while the aroma wafts around like a warm hug. You could even toss in some fresh herbs or chopped green onions for extra flair. Yum!
How to Store Meal Prep Teriyaki Chicken Bowls
Wondering how long these yummy bowls stay fresh? Pop them in the fridge for about 3-4 days. For a longer shelf life, they freeze beautifully—up to 3 months! When you’re ready to eat, just reheat in the microwave or on the stovetop until warm and comforting.
Tips to Make Meal Prep Teriyaki Chicken Bowls
- Swap Proteins: Chicken isn’t your only option; tofu or shrimp work tasty magic too!
- Use Fresh Veggies: Now’s the time to clear out those wilting veggies from your fridge—just chop and sauté!
- Batch Cook: Make a double batch of the teriyaki sauce and store it in the fridge for quick meals later on.
- Adjust the Sweetness: Add more honey or use maple syrup if you like it sweeter—or skip the sweetener for a more savory kick.
Variation
Feeling adventurous? Try adding a splash of spicy sriracha to your teriyaki sauce for a kick! You could also swap in cooked quinoa instead of rice or go totally vegan with chickpeas or tempeh instead of chicken – just marinate them in that scrumptious sauce!
FAQs
Can I make this recipe ahead of time?
Absolutely! These bowls are perfect for meal prepping, storing them in the fridge for up to 4 days or freezing for up to 3 months.
What can I use instead of coconut aminos?
You can use soy sauce or tamari if you’re not concerned about gluten.
How do I reheat these bowls?
Simply pop them in the microwave or heat in a skillet until warmed through. Easy peasy!
📌 Pin this recipe for your next cozy dinner night!
Meal Prep Teriyaki Chicken Bowls
Ingredients
Method
- In a small pot, whisk together garlic, ginger, honey, coconut aminos, and broth.
- Bring to a simmer over medium heat, then whisk in the flour and stir until the sauce thickens. Set aside.
- Heat 1 tbsp of sesame oil in a skillet over medium-high heat.
- Add the diced chicken and cook until golden and fully cooked, about 6–8 minutes.
- Pour in the teriyaki sauce and simmer for another 2 minutes to coat the chicken.
- In another pan, heat the remaining sesame oil.
- Sauté the frozen stir-fry vegetables for 5–6 minutes until they are crisp-tender.
- Divide the cooked brown rice or quinoa into containers.
- Top with the teriyaki chicken and sautéed veggies.
- Sprinkle with sesame seeds for garnish.
Notes
Printable Recipe Card
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