Chicken Teriyaki Meal Prep Bowls
Sticky homemade teriyaki chicken over steamed rice with broccoli and edamame—classic USA meal-prep bowls with big protein and balanced macros. Roast or skillet-cook chicken to 165°F and batch for the week.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 3 cups cooked jasmine or brown rice
- 4 cups broccoli florets
- 1 1/2 cups shelled edamame, thawed
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Kosher salt and pepper to taste
🔧Kitchen Tools Needed
- Large skillet
- Mixing bowls
- Steamer or microwave
- Meal-prep containers
- Thermometer
📝Instructions
- 1
Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Toss chicken in half the sauce; marinate 15–30 minutes in the fridge.
- 2
Heat a large nonstick skillet over medium-high with a light oil spray. Cook chicken in batches until browned and 165°F in the thickest pieces, 6–8 minutes. Do not crowd.
- 3
Add remaining sauce and cornstarch slurry; simmer 1–2 minutes until glossy and thickened. Toss chicken to coat.
- 4
Steam or microwave broccoli until bright green and tender-crisp, about 4–5 minutes. Warm edamame.
- 5
Portion rice, chicken, broccoli, and edamame into containers. Garnish with sesame seeds and green onion when serving.
- 6
Cool, then refrigerate within 2 hours up to 4 days. Reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Thighs or breasts?
Thighs stay juicier for reheating; breasts work if cooked carefully to exactly 165°F.
Gluten-free?
Use tamari or coconut aminos instead of soy sauce.
Extra sauce?
Double the sauce ingredients and simmer half separately for drizzling at lunch.
Food safety?
Marinate chicken in the refrigerator only; cook to 165°F; chill leftovers within 2 hours; reheat to 165°F.
