Meal Prep: Teriyaki Chicken Rice Bowl
A savory teriyaki chicken bowl paired with fluffy rice, steamed broccoli, carrots, and snap peas. Tangy homemade teriyaki sauce adds delicious flavor. This meal is a classic favorite, satisfying and easy to reheat.
Ingredients 13
1 lb boneless skinless chicken thighs, cut into bite-size pieces
2 cups jasmine rice, cooked
1 cup broccoli florets
1 cup carrots, sliced
1 cup snap peas
1⁄4 cup soy sauce
2 tbsp honey
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch
2 tbsp water
1 garlic clove, minced
1 tsp grated ginger
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Method 9
Cook the according to package directions and let cool.
Steam , , and for 3-5 minutes until just tender. Set aside.
In a small bowl, mix , , , , , and .
In another bowl, stir with until smooth.
Heat a large skillet over medium-high. Add and cook until lightly browned, about 6-8 minutes.
Pour over , then add slurry. Stir and simmer until sauce thickens, 2-3 minutes.
Remove from heat. Let cool slightly.
Divide , , and among 4 containers. Drizzle over each portion.
Allow meals to cool, then seal containers and store in the fridge.
Helpful tips
Allow meals to cool before sealing containers to prevent condensation.
Store in airtight containers for up to 3 days. Reheat in microwave until heated through.
Teriyaki sauce thickens as it cools, so stir before serving.
