Meal Prep Teriyaki Chicken Bowls

Meal Prep Teriyaki Chicken Bowls are my lifesaver for busy weeks when I crave something wholesome and flavorful that reheats beautifully. Savory tender chicken meets punchy homemade teriyaki sauce and a rainbow of veggies over nutty grains making lunch or dinner as satisfying as it is nourishing.

Every time I pack these bowls I know I am getting a meal full of protein and color. My younger brother first called these his favorite leftovers and now the whole family asks for them when meal prep day rolls around.

Ingredients

• Chicken breasts diced: Choose organic if possible for more tender juicy chicken
• Sesame oil: Adds deep nuttiness and toasts the chicken perfectly go for the toasted variety for maximum aroma
• Frozen stir fry vegetables: A time saver packed with color and nutrients choose mixes with snap peas broccoli and bell pepper
• Cooked brown rice or quinoa: Nutty wholesome base that holds up well in the fridge and adds fiber
• Sesame seeds: For a finishing crunch and subtle flavor opt for fresh seeds for more aroma
• Garlic clove minced: Builds savory foundational flavor fresh is best for boldness
• Fresh ginger grated: Adds bright warmth and zing choose fat juicy knobs for more juiciness
• Raw honey: Natural sweetness that balances the umami and adds shine
• Coconut aminos: Lighter saltiness than soy sauce naturally gluten free and less processed check for organic versions for best flavor
• Vegetable or chicken broth: Rounds out the sauce pick a low sodium one to control salt level
• Gluten free flour: For quick thickening of sauce you can substitute with regular all purpose if gluten is not a concern

Instructions

Make Teriyaki Sauce:

Whisk garlic ginger honey coconut aminos and broth in a small pot then bring to a gentle simmer over medium heat letting the aromatics release for about two minutes. Whisk in the flour vigorously making sure there are no lumps then continue stirring until the sauce thickens enough to coat a spoon usually after another two to three minutes. Set aside the finished sauce off heat

Cook Chicken:

Heat one tablespoon of sesame oil in a large skillet over medium high heat until shimmering then add diced chicken pieces in a single layer. Let the chicken sear until deeply golden on one side then stir and cook until no longer pink at the center usually six to eight minutes. Pour your finished teriyaki sauce over the chicken and simmer another two minutes stirring to thoroughly coat each piece and build maximum flavor

Sauté Veggies:

Set a second skillet over medium heat and add the remaining sesame oil followed by the frozen stir fry vegetables straight from the bag. Toss occasionally so they cook evenly allowing them to just barely thaw and brighten in color about five to six minutes for crisp-tender texture

Assemble Bowls:

Spoon the brown rice or quinoa evenly into four meal prep containers pressing a shallow well in the center. Top each with the teriyaki chicken warmth from the pan and a generous scoop of colorful sautéed veggies then sprinkle a pinch of sesame seeds over each bowl for a final flourish

I adore the combination of coconut aminos and ginger in this sauce it gives all the takeout flavor while cutting down on sodium My mom and I used to make big batches of homemade sauce in mason jars just so we would never run out

Storage Tips

These bowls hold up perfectly in airtight containers in the fridge for four days The flavors settle as they chill making reheated meals even richer For longer storage freeze fully assembled bowls and thaw them overnight before reheating

Ingredient Substitutions

Swap chicken for tofu or shrimp for a plant based or pescatarian twist Use whatever frozen veggie mix you have on hand Just make sure your veggies have some crunch so the texture is not mushy Tamari or light soy sauce can substitute for coconut aminos if gluten is not a concern

Serving Suggestions

Try topping each bowl with sliced green onions or a drizzle of sriracha for extra zip Lime wedges on the side add a bright finishing touch and balance the sweet and salty notes

Cultural Note

Teriyaki sauce is a Japanese method where meat is glazed with a mixture of soy sauce sake and sweetener This bowl takes inspiration from that tradition using coconut aminos and honey to make it accessible and allergy friendly at home

Seasonal Adaptations

Lighten up for summer with zucchini and fresh snap peas in place of heartier winter vegetables In fall stir in quick sautéed mushrooms for earthiness Use freshly shelled edamame in spring for extra color and protein

Success Stories

My dad who used to swear by takeout now insists meal prep bowls like these are tastier and more satisfying Several friends have texted to say these bowls changed their weekday lunch routines

Freezer Meal Conversion

Cool bowls completely before freezing Place in single serving containers and leave out sesame seeds until serving day To reheat microwave from frozen for three minutes or until fully warm

Meal prep teriyaki chicken bowls are easy to customize and make even better with your favorite mix-ins. Make a double batch to save time and enjoy wholesome meals all week long.

Recipe FAQs

→ How can I store these bowls for freshness?

Let bowls cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days and reheat in the microwave or on the stovetop as needed.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs add even more juiciness and work wonderfully with teriyaki sauce—just adjust cooking time if needed.

→ Are there alternative grains to use?

Brown rice and quinoa both work well, but you can also try jasmine rice or cauliflower rice for lighter options.

→ How can I make the sauce thicker?

If you prefer a thicker sauce, increase the gluten-free flour amount slightly or let it simmer a bit longer to reduce.

→ Is the homemade teriyaki sauce gluten-free?

Yes, by using coconut aminos and gluten-free flour, the sauce is gluten-free. Always check labels if you have sensitivities.