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Meal Prep Teriyaki Chicken Bowls with vegetables and rice in a meal prep container

Meal Prep Teriyaki Chicken Bowls

Quick and delicious Teriyaki Chicken Bowls featuring juicy chicken, vibrant veggies, and a sweet teriyaki sauce, all layered over brown rice or quinoa. Perfect for busy weekdays!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Asian, Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 2 cloves garlic, minced Freshly minced for best flavor.
  • 2 tbsp fresh ginger, grated Use fresh for a more vibrant taste.
  • 1.5 tbsp raw honey Adjust sweetness to taste.
  • ⅓ cup coconut aminos Can substitute with soy sauce or tamari.
  • ½ cup vegetable or chicken broth
  • ½ tbsp gluten-free flour To thicken the sauce.
For the Chicken and Vegetables
  • 1.5 lbs chicken breasts, diced
  • 1.5 tbsp sesame oil, divided One for cooking chicken, one for vegetables.
  • 4 cups frozen stir-fry vegetables Mix of bell peppers, carrots, and broccoli works well.
  • 2 cups cooked brown rice or quinoa Use as the base for serving.
  • 1 tbsp sesame seeds, for garnish Toast for added flavor if desired.

Method
 

Making the Teriyaki Sauce
  1. In a small pot, whisk together garlic, ginger, honey, coconut aminos, and broth.
  2. Bring to a simmer over medium heat, then whisk in the flour and stir until the sauce thickens. Set aside.
Cooking the Chicken
  1. Heat 1 tbsp of sesame oil in a skillet over medium-high heat.
  2. Add the diced chicken and cook until golden and fully cooked, about 6–8 minutes.
  3. Pour in the teriyaki sauce and simmer for another 2 minutes to coat the chicken.
Sautéing the Vegetables
  1. In another pan, heat the remaining sesame oil.
  2. Sauté the frozen stir-fry vegetables for 5–6 minutes until they are crisp-tender.
Assembling the Bowls
  1. Divide the cooked brown rice or quinoa into containers.
  2. Top with the teriyaki chicken and sautéed veggies.
  3. Sprinkle with sesame seeds for garnish.

Notes

You can swap proteins such as tofu or shrimp. For storage, these bowls can keep in the fridge for 3-4 days or be frozen for up to 3 months.