Go Back
–+ servings
Meal Prep Teriyaki Chicken Bowls

Savor Meal Prep Teriyaki Chicken Bowls for Easy Weeknight Wins

These Meal Prep Teriyaki Chicken Bowls offer a quick, flavorful solution for busy weeknights, combining juicy chicken, vibrant veggies, and rich teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 large Chicken Breasts Tofu can be used for vegetarian option.
  • 1 tablespoon Sesame Oil Can substitute with olive oil if needed.
For the Veggies
  • 2 cups Frozen Stir-Fry Vegetables Fresh veggies require adjusted cooking times.
For the Base
  • 2 cups Brown Rice or Quinoa Cauliflower rice for a low-carb alternative.
For Garnishing
  • 2 tablespoons Sesame Seeds Chopped peanuts can also be used.
For the Teriyaki Sauce
  • 3 cloves Garlic Minced.
  • 1 tablespoon Ginger Grated, fresh is best.
  • 1 tablespoon Raw Honey Maple syrup can be used for a vegan option.
  • 1/4 cup Coconut Aminos Gluten-free alternative to soy sauce.
  • 1/2 cup Vegetable or Chicken Broth Enhances sauce moisture.
  • 2 tablespoons Gluten-Free Flour Cornstarch is a substitute.

Equipment

  • large skillet
  • Small pot
  • measuring cups
  • measuring spoons
  • Whisk
  • Cooking spoon
  • Meal prep containers

Method
 

Step-by-Step Instructions
  1. In a small pot, whisk together minced garlic, grated ginger, raw honey, coconut aminos, and vegetable broth. Heat over medium heat until simmering, about 3–4 minutes. Gradually whisk in gluten-free flour until the sauce thickens, about 2–3 minutes. Remove from heat and set aside.
  2. In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add diced chicken breasts, stirring frequently until golden brown and cooked through, around 6–8 minutes. Pour in the prepared teriyaki sauce, stirring to coat the chicken evenly, and let it simmer for an additional 2 minutes.
  3. In a separate pan, heat the remaining tablespoon of sesame oil over medium heat. Add frozen stir-fry vegetables and sauté for 5–6 minutes until crisp-tender. Remove from heat.
  4. Divide cooked brown rice or quinoa among meal prep containers. Top with teriyaki chicken and sautéed veggies. Sprinkle sesame seeds on top.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Allow bowls to cool before storing in airtight containers for up to 4 days. Freeze chicken and teriyaki sauce separately for up to 3 months.

Tried this recipe?

Let us know how it was!