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Awesome Teriyaki Chicken Meal Prep Bowls: 4 Days

Teriyaki Chicken Meal Prep Bowls
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Easy Teriyaki Chicken Meal Prep Bowls for delicious and convenient lunches throughout the week.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup low-sodium soy sauce
  • 1/2 cup mirin (Japanese sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 4 cups cooked rice
  • 4 cups broccoli florets, steamed
  • 1/4 cup sliced green onions, for garnish
  • 1 tablespoon sesame seeds, for garnish

Instructions

  1. In a medium saucepan, whisk together soy sauce, mirin, brown sugar, honey, ginger, and garlic.
  2. In a small bowl, whisk together cornstarch and water to create a slurry.
  3. Bring the soy sauce mixture to a simmer over medium heat.
  4. Gradually whisk in the cornstarch slurry until the sauce thickens.
  5. Stir in the sesame oil. Remove from heat and let cool slightly.
  6. Divide the cooked rice among four meal prep containers.
  7. Top the rice with steamed broccoli florets.
  8. Add the chicken pieces to the containers.
  9. Pour about 1/4 cup of the teriyaki sauce over the chicken in each container.
  10. Garnish with sliced green onions and sesame seeds.
  11. Seal containers and refrigerate for up to 4 days.

Notes

  • You can substitute chicken breast for chicken thighs if preferred.
  • If you don’t have mirin, you can use dry sherry with an extra teaspoon of sugar.
  • Adjust the amount of sauce to your liking.

Nutrition

Find it online: https://kitchnkudos.com/teriyaki-chicken-meal-prep-bowls/