Teriyaki Chicken Meal Prep Bowls
These teriyaki chicken meal prep bowls are fast, easy, and better than takeout! You can have four meals ready in 30 minutes.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
- 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.