Dinner

Meal Prep Teriyaki Chicken Bowls Recipe

ByMatteo Rossi February 1, 2026February 1, 2026

Introduction

This Meal Prep Teriyaki Chicken Bowls recipe is a quick and delicious way to enjoy a flavorful, balanced meal throughout the week. Featuring tender chicken coated in homemade teriyaki sauce, stir-fried vegetables, and hearty brown rice or quinoa, it’s a perfect choice for busy days.

Two clear rectangular containers are filled with a meal on a white marbled surface. Each container has three layers: a base layer of white rice with a soft, fluffy texture; a layer of bright green steamed broccoli with slightly textured, small florets arranged on one side; and a top layer of sliced grilled chicken with a shiny, dark brown glaze, cut into five even slices placed neatly over the rice. The glaze has a smooth, sticky look with some small sesame seeds sprinkled on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
For Homemade Teriyaki Sauce (yields 1 cup):
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

Instructions

Step 1: Make the teriyaki sauce by whisking together garlic, ginger, honey, coconut aminos, and broth in a small pot. Bring to a simmer over medium heat.
Step 2: Whisk in the gluten-free flour and stir continuously until the sauce thickens. Set it aside.
Step 3: Heat 1 tablespoon 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.
Step 4: Pour the teriyaki sauce over the chicken and simmer for 2 more minutes, coating the chicken well.
Step 5: In a separate pan, heat the remaining sesame oil. Sauté the frozen stir-fry vegetables for 5–6 minutes until they are crisp-tender.
Step 6: Assemble the bowls by dividing the cooked brown rice or quinoa into containers. Top each with the teriyaki chicken and sautéed vegetables.
Step 7: Sprinkle sesame seeds on top for garnish and serve or store for later meals.

Tips & Variations

For extra flavor, marinate the chicken in a little teriyaki sauce before cooking.
Use fresh vegetables if you prefer instead of frozen stir-fry mix.
Replace coconut aminos with low-sodium soy sauce if not avoiding soy.
To make this dish vegan, substitute chicken with tofu or tempeh and use vegetable broth.

Storage

Store the assembled bowls in airtight containers in the refrigerator for up to 4 days. To reheat, microwave until warmed through, stirring halfway for even heating. The bowls can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.