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Easy Flavor-Packed Teriyaki Chicken Meal Prep Bowls for Quick Healthy Dinners

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A quick and easy teriyaki chicken meal prep bowl recipe featuring juicy chicken thighs glazed in a sweet and tangy sauce, paired with crisp vegetables and fluffy jasmine rice. Perfect for healthy, flavorful lunches or dinners that stay fresh throughout the week.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken thighs (or chicken breasts for leaner meat)
  • ½ cup soy sauce (Kikkoman recommended)
  • ¼ cup honey or maple syrup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, peeled and julienned
  • 2 green onions, sliced (for garnish)
  • 3 cups cooked jasmine rice (about 1 cup uncooked)
  • Optional: sesame seeds for garnish
  • Optional: steamed edamame
  • Optional: sliced avocado

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1½ cups water in a rice cooker or pot. Cook according to instructions or bring to a boil, then simmer covered for 15 minutes. Fluff and set aside.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Mix cornstarch with water separately until smooth.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken thighs cut into bite-sized pieces. Cook for 5-7 minutes, stirring occasionally until golden and cooked through (internal temperature 165°F). Remove chicken and set aside.
  4. In the same skillet, add broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp but still vibrant.
  5. Return chicken to skillet with vegetables. Pour in the teriyaki sauce mixture. Bring to a gentle simmer and stir in cornstarch slurry. Cook for 2-3 minutes until sauce thickens and coats everything evenly.
  6. Divide cooked rice among 4 meal prep containers. Top with teriyaki chicken and veggies. Garnish with sliced green onions and sesame seeds if using. Let cool before sealing lids and refrigerating.

Notes

Let the bowls cool to room temperature before sealing containers to avoid condensation and sogginess. Use chicken thighs for juiciness; chicken breasts can be used but watch cooking time to avoid drying. Mix cornstarch slurry separately to avoid lumps. Avoid overcrowding the pan to ensure proper searing. The bowls keep well refrigerated for up to 4 days and can be frozen for up to 2 months without garnishes.

Nutrition

Keywords: teriyaki chicken, meal prep, healthy dinners, quick recipe, chicken thighs, easy dinner, meal prep bowls, healthy meal, gluten-free option

Find it online: https://realityeats.com/easy-flavor-packed-teriyaki-chicken-meal-prep-bowls-for-quick-healthy-dinners/