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Meal Prep Teriyaki Chicken Bowls

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Delicious meal prep teriyaki chicken bowls combining tender chicken, vibrant stir-fry vegetables, and nutty brown rice or quinoa for a nutritious powerhouse meal.

Ingredients

Scale
  • 1.5 lbs chicken breasts, diced
  • 1.5 tbsp sesame oil, divided
  • 4 cups frozen stir-fry vegetables
  • 2 cups cooked brown rice or quinoa
  • 1 tbsp sesame seeds for garnish
  • 2 garlic cloves, minced
  • 2 tbsp fresh ginger, grated
  • 1.5 tbsp raw honey
  • â…“ cup coconut aminos
  • ½ cup vegetable or chicken broth
  • ½ tbsp gluten-free flour

Instructions

  1. Make the Teriyaki Sauce: In a small pot, whisk together minced garlic, grated ginger, raw honey, coconut aminos, and broth. Bring the mixture to a simmer over medium heat.
  2. Thicken the Sauce: Whisk in the gluten-free flour and stir until the sauce thickens. Set it aside once it reaches your desired consistency.
  3. Cook the Chicken: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the diced chicken and cook until golden and fully cooked, about 6–8 minutes. Pour in the prepared teriyaki sauce and simmer for another 2 minutes to coat the chicken evenly.
  4. Sauté the Veggies: In another pan, heat the remaining sesame oil. Sauté the frozen stir-fry vegetables for 5–6 minutes, or until they become crisp-tender.
  5. Assemble the Bowls: Divide the cooked brown rice or quinoa into meal prep containers. Top each with the teriyaki chicken and the sautéed veggies. Finish by sprinkling sesame seeds over the top.

Notes

Consider marinating the chicken in the teriyaki sauce for a few hours or overnight for enhanced flavor. Variations can include using tofu or shrimp instead of chicken.

Nutrition

Find it online: https://sousviderecipe.com/meal-prep-teriyaki-chicken-bowls/