Meal Prep Teriyaki Chicken Bowls Recipe
This Meal Prep Teriyaki Chicken Bowls recipe combines tender diced chicken breasts cooked in a homemade teriyaki sauce, crisp-tender stir-fry vegetables, and wholesome brown rice or quinoa. Perfect for easy, nutritious lunches or dinners throughout the week, this dish is flavorful, well-balanced, and quick to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Chicken Bowls
- 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
Homemade Teriyaki Sauce (yields 1 cup)
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1.5 tbsp raw honey
- ⅓ cup coconut aminos
- ½ cup vegetable or chicken broth
- ½ tbsp gluten-free flour
Instructions
- Make 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. Once simmering, whisk in the gluten-free flour and continue stirring until the sauce thickens to a glaze-like consistency. Remove from heat and set aside.
- Cook Chicken: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the diced chicken breasts and cook, stirring occasionally, until the chicken is golden brown and fully cooked through, about 6 to 8 minutes. Pour the prepared teriyaki sauce over the chicken and allow it to simmer for an additional 2 minutes, ensuring the chicken is well coated with the sauce.
- Sauté Veggies: In a separate pan, heat the remaining 0.5 tablespoon sesame oil over medium heat. Add the frozen stir-fry vegetables and sauté for 5 to 6 minutes or until the vegetables are crisp-tender and heated through.
- Assemble Bowls: Divide the cooked brown rice or quinoa evenly into meal prep containers. Top each portion with the teriyaki chicken and sautéed vegetables. Finish by sprinkling sesame seeds over each bowl for garnish and added flavor.
Notes
- To keep the chicken juicy, avoid overcooking by monitoring it closely and removing it as soon as it’s no longer pink inside.
- You can substitute coconut aminos with soy sauce if preferred, but this will affect the gluten-free status.
- Frozen stir-fry vegetables can be replaced with fresh vegetables like bell peppers, broccoli, or snap peas for a fresher texture.
- Quinoa is a great alternative to brown rice for added protein and nutrients.
- Store assembled meals in airtight containers and refrigerate for up to 4 days for best freshness.
Keywords: teriyaki chicken, meal prep, chicken bowls, healthy lunch, easy dinner, gluten free recipe, stir fry vegetables, brown rice, quinoa
