Meal-Prep Teriyaki Chicken Rice Bowls

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 1 tbsp cornstarch
• 4 cups cooked white or brown rice
• 4 cups broccoli florets
• 1 cup shredded carrots
• 4 green onions
• 2 tsp sesame seeds
• 1 tsp sesame oil

Instructions

1. 1Whisk soy sauce, honey, rice vinegar, minced garlic, grated ginger, and cornstarch in a bowl until the cornstarch dissolves completely.
2. 2Cut the chicken thighs into 1-inch pieces and place them in a large skillet or saucepan. Pour half the teriyaki sauce over the chicken and toss to coat.
3. 3Cook the chicken over medium heat, stirring occasionally, for 10 to 12 minutes until the pieces are cooked through and the sauce thickens into a glossy glaze that clings to every bite.
4. 4While the chicken cooks, steam or microwave the broccoli florets until bright green and tender-crisp, about 4 minutes. Toss with a drizzle of sesame oil.
5. 5Warm the cooked rice if needed and divide it evenly among four meal-prep containers.
6. 6Spoon the glazed teriyaki chicken over the rice, then add a portion of broccoli and shredded carrots to each container.
7. 7Drizzle the remaining reserved teriyaki sauce over the bowls. Thinly slice the green onions and sprinkle them on top along with sesame seeds.
8. 8Let the bowls cool completely before sealing with lids. Refrigerate up to 4 days; reheat in the microwave 2 minutes, stirring halfway, for ready-to-eat high-protein lunches.