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Teriyaki Chicken Meal Prep Bowls

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A quick and flavorful teriyaki chicken recipe perfect for easy weeknight dinners and meal prep, featuring tender chicken thighs, jasmine rice, and crisp veggies with a homemade teriyaki glaze.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 1/2 cup soy sauce (low sodium preferred)
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 1 1/2 cups jasmine rice
  • 2 1/4 cups water
  • 1 cup snap peas
  • 1 cup shredded carrots
  • 2 green onions, sliced thinly
  • 1–2 tablespoons water or chicken broth (optional, to thin sauce)
  • Sesame seeds, toasted (for garnish)
  • Sesame oil (optional, for drizzling)

Instructions

  1. Rinse jasmine rice under cold water until water runs clear. Combine with water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
  2. In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Set aside.
  3. Heat vegetable oil in a large skillet over medium-high heat. Pat chicken thighs dry and season lightly with salt and pepper. Sear chicken for 3-4 minutes on each side until golden brown but not fully cooked. Remove chicken and set aside.
  4. Reduce heat to medium-low. Pour teriyaki sauce into skillet, scraping up browned bits. Simmer for 1-2 minutes, then return chicken to pan. Cover and cook for 6-8 minutes, turning occasionally, until chicken is cooked through and sauce thickens to a glossy glaze. Add water or chicken broth if sauce becomes too thick.
  5. While chicken cooks, blanch snap peas in boiling water for 1 minute, then plunge into ice water to keep crisp. Shred carrots and slice green onions.
  6. Divide cooked rice evenly among 4 meal prep containers. Top with sliced teriyaki chicken, snap peas, shredded carrots, and green onions. Sprinkle with toasted sesame seeds and drizzle sesame oil if desired.
  7. Let bowls cool before sealing lids. Store in refrigerator for up to 4 days. Reheat in microwave for 1-2 minutes or until warmed through.

Notes

Pat chicken dry before searing to achieve a caramelized crust. Taste and adjust sauce balance as needed. Cool food before sealing containers to avoid sogginess. For gluten-free, use tamari instead of soy sauce. For vegan, substitute chicken with firm tofu and honey with maple syrup or agave.

Nutrition

Keywords: teriyaki chicken, meal prep, easy dinner, weeknight meal, chicken thighs, jasmine rice, healthy dinner, homemade teriyaki sauce

Find it online: https://lunafeast.com/teriyaki-chicken-meal-prep-bowls-easy-flavorful-weeknight-dinners/