Meal Prep Teriyaki Chicken Bowls (Print-Friendly Version)
Juicy chicken, stir-fried veggies, and sweet-salty teriyaki sauce served over grains for a quick, nourishing meal.
# Ingredients List:
→ Chicken Bowl Components
01 -
680 grams chicken breasts, diced
02 -
22 millilitres sesame oil, divided
03 -
4 cups frozen mixed stir-fry vegetables
04 -
2 cups cooked brown rice or quinoa
05 -
1 tablespoon sesame seeds, for garnish
→ Teriyaki Sauce
06 -
2 garlic cloves, minced
07 -
2 tablespoons fresh ginger, grated
08 -
1.5 tablespoons raw honey
09 -
80 millilitres coconut aminos
10 -
120 millilitres vegetable or chicken broth
11 -
0.5 tablespoon gluten-free flour
# How to Make It:
01 -
Whisk together minced garlic, grated ginger, raw honey, coconut aminos, and broth in a small pot. Bring to a simmer over medium heat. Incorporate gluten-free flour and continue whisking until the sauce thickens, then set aside.
02 -
Heat 15 millilitres sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and fully cooked through. Pour prepared teriyaki sauce over chicken and simmer for an additional 2 minutes, ensuring even coating.
03 -
Heat the remaining 7 millilitres sesame oil in a separate pan. Sauté frozen stir-fry vegetables for 5 to 6 minutes, stirring regularly, until crisp-tender and heated through.
04 -
Divide cooked brown rice or quinoa among serving containers. Top with teriyaki chicken and sautéed vegetables. Garnish each portion with a sprinkle of sesame seeds.
# Extra Tips:
01 -
Let the teriyaki sauce thicken adequately before adding to the chicken for optimal glazing.