Description
These Meal Prep Teriyaki Chicken Bowls are a flavorful and nutritious option for a quick and easy lunch or dinner. Featuring tender diced chicken breasts coated in a homemade teriyaki sauce, paired with crisp-tender stir-fry vegetables and brown rice or quinoa, this recipe is perfect for meal prepping and enjoying healthy, balanced meals throughout the week.
Ingredients
Scale
Chicken Bowls
- 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
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
- Make Teriyaki Sauce: In a small pot, whisk together minced garlic, grated ginger, raw honey, coconut aminos, and vegetable or chicken broth. Bring the mixture to a simmer over medium heat. Whisk in the gluten-free flour and stir continuously until the sauce thickens to a glossy consistency. Remove from heat and set aside to cool slightly.
- Cook Chicken: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the diced chicken breasts and cook until golden brown and fully cooked through, about 6–8 minutes, stirring occasionally. Pour the prepared teriyaki sauce over the chicken and simmer for an additional 2 minutes to allow the flavors to meld and the chicken to be well coated with sauce.
- Sauté Vegetables: In a separate pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat. Add the frozen stir-fry vegetables and sauté for 5–6 minutes until they become crisp-tender, stirring occasionally to ensure even cooking.
- Assemble Bowls: Portion the cooked brown rice or quinoa evenly into four meal prep containers or bowls. Top each with a generous serving of teriyaki chicken and sautéed vegetables. Finish by sprinkling sesame seeds on top for garnish and added texture.
Notes
- You can substitute coconut aminos with low-sodium soy sauce if you prefer, though it may alter the flavor slightly.
- Frozen stir-fry vegetables can be replaced with fresh vegetables such as bell peppers, snap peas, and carrots for a fresher taste.
- To make this dish gluten-free, ensure the gluten-free flour is used in the sauce and all other ingredients are gluten-free.
- For a lower sugar option, reduce honey to 1 tablespoon or use a sugar substitute suitable for cooking.
- These bowls store well in the refrigerator for up to 4 days, making them ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Meal Prep Bowls
- Method: Stovetop
- Cuisine: Asian-American
Keywords: teriyaki chicken bowls, meal prep, healthy chicken recipe, gluten free teriyaki, quick dinner, stir-fry vegetables, brown rice bowls, homemade teriyaki sauce
