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Teriyaki Chicken Meal Prep Bowls - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • Rice: 4 cups cooked rice (jasmine, brown, or cauliflower rice)
  • Vegetables: 3 cups broccoli florets, 2 medium carrots (thinly sliced), 1 red bell pepper (sliced), 1 cup snap peas (optional)
  • Oil: 1–2 tablespoons neutral oil (avocado, canola, or light olive oil)
  • Green onions: 3, thinly sliced (for garnish)
  • Sesame seeds: 1–2 teaspoons (optional garnish)
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/2 cup water
  • 1/4 cup honey or brown sugar (adjust to taste)
  • 2 tablespoons rice vinegar (or 1 tablespoon apple cider vinegar)
  • 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
  • 3 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional for heat)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • Large skillet or wok
  • Medium saucepan
  • Rice cooker or pot for rice
  • Steamer basket or microwave-safe bowl for vegetables
  • 5 meal prep containers (3–4 cup capacity, microwave-safe)

Method
 

  1. Cook the rice. Rinse your rice until the water runs clear. Cook according to package directions. Fluff and set aside. For extra flavor, add a pinch of salt or a splash of rice vinegar while it steams.
  2. Make the teriyaki sauce base. In a saucepan, combine soy sauce, water, honey or brown sugar, rice vinegar, ginger, garlic, sesame oil, and optional sriracha. Bring to a gentle simmer over medium heat, stirring to dissolve the sweetener.
  3. Thicken the sauce. Stir the cornstarch slurry to recombine, then pour it into the simmering sauce while whisking. Cook 1–2 minutes until glossy and thick enough to coat a spoon. Remove from heat. Taste and adjust sweetness or saltiness as needed.
  4. Prep the vegetables. While the sauce heats, chop broccoli, carrots, bell pepper, and snap peas. Keep pieces bite-size for quick cooking and easy eating.
  5. Steam or sauté the vegetables. Steam until crisp-tender (bright in color and just fork-prickable), about 3–5 minutes. Or sauté in a little oil over medium-high heat for light char. Season with a pinch of salt. Set aside.
  6. Sear the chicken. Pat the chicken dry and season lightly with salt and pepper. Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook, undisturbed, 3–4 minutes to get nice color, then flip and cook another 3–4 minutes until just cooked through.
  7. Sauce the chicken. Pour about half of the teriyaki sauce into the skillet with the chicken. Toss and simmer 1–2 minutes until the chicken is glossy and fully coated. Reserve the remaining sauce for drizzling during assembly.
  8. Assemble the bowls. Divide rice among meal prep containers. Top with equal portions of chicken and vegetables. Spoon extra sauce over each bowl for moisture and flavor.
  9. Garnish. Add sliced green onions and a sprinkle of sesame seeds. Let bowls cool uncovered for 15–20 minutes before sealing to prevent condensation.
  10. Seal and store. Once cooled, close containers and refrigerate.