Print

Easy Teriyaki Chicken and Broccoli Meal Prep Bowls

teriyaki chicken meal prep bowls - featured image
Print Recipe

Quick, savory-sweet teriyaki chicken and tender-crisp broccoli served over rice. Perfect for meal prep, these bowls come together in about 30 minutes and store beautifully for up to 4 days.

Ingredients

Scale
  • 1/2 cup soy sauce (low-sodium preferred)
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1.5 lbs boneless, skinless chicken thighs
  • 4 cups broccoli florets (about 2 medium heads)
  • 4 cups cooked rice (white, brown, or cauliflower)
  • 1 tablespoon neutral oil (avocado or vegetable), for searing chicken
  • 1 tablespoon neutral oil, for cooking broccoli
  • Salt and pepper, to taste
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Instructions

  1. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate tiny bowl, mix cornstarch with water until smooth. Set both aside.
  2. Prep the chicken: Pat chicken thighs dry with paper towels. Slice into bite-sized pieces (about 1-inch cubes). Season lightly with salt and pepper.
  3. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes until cooked through. Transfer to a plate and set aside.
  4. Cook the broccoli: Add another tablespoon of oil to the same skillet. Add broccoli florets. Let sit for 1-2 minutes to char, then toss and cook for 2-3 minutes until bright green and tender-crisp.
  5. Combine and glaze: Return chicken to the skillet with broccoli. Stir cornstarch slurry and pour into the center of the pan, then pour teriyaki sauce over everything. Toss to coat. Cook for 1-2 minutes until sauce thickens into a glossy glaze. Turn off heat.
  6. Assemble the bowls: Divide cooked rice among 4 meal prep containers. Top with teriyaki chicken and broccoli mixture. Garnish with sesame seeds and green onions if desired. Let cool completely before sealing and refrigerating.

Notes

The sauce will continue to thicken as it cools. For extra sauce, double the sauce ingredients but keep the cornstarch slurry the same. Slightly undercook the broccoli to prevent sogginess when reheating. Do not freeze these bowls as the broccoli will become mushy.

Nutrition

Keywords: teriyaki chicken, broccoli, meal prep, easy dinner, stir-fry, healthy, quick, 30-minute meal

Find it online: https://sparklechew.com/easy-teriyaki-chicken-and-broccoli-meal-prep-bowls/