Name: Meal Prep Teriyaki Chicken Bowls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 pound boneless, skinless chicken thighs (or breasts); 1/2 cup low-sodium soy sauce; 1/4 cup honey or maple syrup; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch (optional, for thickening the sauce); 2 cups cooked jasmine rice or brown rice; 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas); 1 tablespoon sesame seeds (for garnish); Chopped green onions (for garnish)

Description

Delicious and comforting Meal Prep Teriyaki Chicken Bowls, perfect for fueling your busy week ahead with tender chicken, sweet and savory teriyaki sauce, vibrant vegetables, and fluffy rice.

Ingredients

1 pound boneless, skinless chicken thighs (or breasts)
1/2 cup low-sodium soy sauce
1/4 cup honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch (optional, for thickening the sauce)
2 cups cooked jasmine rice or brown rice
2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
1 tablespoon sesame seeds (for garnish)
Chopped green onions (for garnish)

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Instructions

Marinate the Chicken: In a bowl, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. Add the chicken thighs, ensuring they are thoroughly coated. Cover and marinate for at least 30 minutes or overnight for best results.
Cook the Rice: Prepare your rice according to package instructions. For added flavor, consider adding a pinch of salt or a splash of sesame oil to the cooking water.
Sauté the Chicken: Heat a skillet over medium-high heat. Remove the chicken from the marinade, reserving the liquid. Cook the chicken for about 5-7 minutes per side, or until fully cooked and slightly caramelized. Once cooked, remove from the skillet and let it rest.
Prepare the Sauce: In the same skillet, pour in the reserved marinade. Bring to a gentle boil, and whisk in cornstarch if you prefer a thicker sauce. Let it simmer for about 5 minutes until it thickens slightly.
Stir-Fry the Vegetables: Add the mixed vegetables to the skillet and sauté for about 3-5 minutes, until they are tender but still vibrant.
Assemble the Bowls: In meal prep containers, divide the cooked rice, sliced chicken, and sautéed vegetables. Drizzle with the teriyaki sauce and sprinkle sesame seeds and chopped green onions on top.
Cool and Store: Allow the bowls to cool before sealing them with lids. Store in the refrigerator for up to 4 days.

Notes

Perfect for batch cooking and utilizing seasonal vegetables.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Asian