Description
Delicious and nutritious meal prep teriyaki chicken bowls featuring diced chicken, vibrant vegetables, and a homemade teriyaki sauce.
Ingredients
Scale
- 1.5 lbs chicken breasts, diced
- 1.5 tbsp sesame oil, divided
- 4 cups frozen stir-fry vegetables
- 2 cups cooked brown rice or quinoa
- 1 tbsp sesame seeds, for garnish
- Homemade Teriyaki Sauce (yields 1 cup):
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1.5 tbsp raw honey
- ⅓ cup coconut aminos
- ½ cup vegetable or chicken broth
- ½ tbsp gluten-free flour
Instructions
- Make Teriyaki Sauce: In a small pot, whisk together the minced garlic, grated ginger, raw honey, coconut aminos, and broth. Bring the mixture to a simmer over medium heat. Whisk in gluten-free flour and stir until the sauce thickens. Set it aside to cool.
- Cook Chicken: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the diced chicken and cook until golden brown and fully cooked, which usually takes about 6-8 minutes. Once the chicken is fully cooked, pour in the teriyaki sauce and simmer for another 2 minutes to coat the chicken evenly.
- Sauté Veggies: In another pan, heat the remaining sesame oil. Sauté the frozen stir-fry vegetables for 5-6 minutes until they become crisp-tender.
- Assemble Bowls: Divide the cooked brown rice or quinoa into meal prep containers. Top with the teriyaki chicken and stir-fried vegetables. Finally, sprinkle sesame seeds over the bowls for an added crunch.
Notes
Feel free to swap in fresh vegetables when in season, or add your favorite toppings such as green onions or crushed peanuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: teriyaki, chicken, meal prep, Asian, healthy dinner, quick recipe
