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These teriyaki chicken meal prep bowls are fast, easy, and better than takeout! You can have four meals ready in 30 minutes.
If you like these teriyaki chicken bowls, you may also like my Mongolian chicken meal prep bowls or my honey ginger chicken meal prep bowls. The recipes are quite similar, and they all have that “takeout fake-out” yumminess. 🙂
This should go without saying, but I should mention that this teriyaki sauce is quite sweet. If you want to cut some of the sweetness, I suggest squeezing a bit of lemon or lime over top prior to serving.
I’ve got a feeling that these chicken meal prep bowls will be adored by picky eaters. If you’ve got a picky eater in the family, spend 30 minutes making these four meals and you’ll save some time on a busy weeknight.
Want to make just the chicken? Check out my easy teriyaki chicken recipe.
We love teriyaki sauce around here. I’ve got a whole bunch of other teriyaki recipes, including my Instant Pot teriyaki chicken recipe, my baked teriyaki salmon recipe, 15 minute teriyaki chicken zoodles and my teriyaki meatball lettuce wraps.
Meal prep tricks & tips:
- Feel free to swap out the broccoli with whatever vegetable you prefer if it isn’t your thing.
- I used jasmine rice in this recipe, but brown rice or even quinoa would work too.
- Bowls are most easily reheated in the microwave, but stovetop works too!
- These are the square meal prep containers I use, but if you prefer rectangular ones, these are highly recommended.
I hope you will love these easy homemade teriyaki chicken meal prep bowls!
Questions? Let me know in the comments.
Teriyaki Chicken Meal Prep Bowls
- 3/4 cup uncooked rice
- 1 small head broccoli cut into florets
- 2 large chicken breasts cut into bite-size pieces
- 3 tablespoons cornstarch
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/3 cup brown sugar (packed)
- 1 teaspoon fresh ginger grated
- 3 tablespoons mirin
- 1 tablespoon soy sauce
- 3/4 cup water
- Scallions chopped, to taste
- Cook rice according to package directions. Steam or boil broccoli until desired tenderness is reached. Chop the scallions.
- Meanwhile, prep your chicken and add it to a large ZipLoc bag along with the cornstarch. Toss until it's coated.
- Add the sauce ingredients (garlic, brown sugar, ginger, mirin, soy sauce, water) to a small bowl and stir together.
- Add the oil to a skillet, along with the chicken. Give it a stir and cook it over medium-high heat for a few minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Pour the sauce into the skillet and reduce the heat to medium. Cook for a few more minutes until the chicken is cooked through and the sauce has thickened.
- Divide the rice, broccoli, and chicken evenly among your four containers. Garnish with scallions. I suggest reheating these bowls in the microwave.
- Handy trick: the ginger is much easier to grate if it's frozen. I always keep some fresh ginger in the freezer and I use my Microplane grater/zester to easily grate it.
- These are the meal prep bowls pictured. If you prefer rectangular ones, try these.
- This recipe makes 4 reasonably-sized portions, but if you want larger portions, 3 may be more realistic. You could always add more rice or another chicken breast if you find it isn't enough to make 4 big enough portions.
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