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Easy Teriyaki Chicken Rice Bowls Recipe for Perfect Meal Prep

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A quick and easy teriyaki chicken rice bowl recipe perfect for meal prep, featuring a homemade teriyaki sauce and simple ingredients that come together in under 30 minutes.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 cup uncooked white or brown rice (jasmine or basmati preferred)
  • 1/4 cup soy sauce (low sodium recommended)
  • 2 tablespoons honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (optional)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • Steamed broccoli florets (for topping)
  • Shredded carrots (for topping)
  • Sliced green onions (for topping)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Rinse 1 cup of rice under cold water until clear. Combine rinsed rice with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes for white rice or about 40 minutes for brown rice. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.
  2. In a small bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, minced garlic, sesame oil, and cornstarch dissolved in water to make a slurry.
  3. Heat a large skillet over medium heat and lightly oil if needed. Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes on one side until golden. Flip and cook another 5 minutes or until internal temperature reaches 165°F.
  4. Pour the teriyaki sauce over the chicken in the skillet. Stir to coat and simmer for 2-3 minutes until sauce thickens and becomes sticky, stirring occasionally and adjusting heat to prevent burning.
  5. Steam broccoli florets until bright green and tender-crisp, about 4-5 minutes. Prepare shredded carrots and sliced green onions for topping.
  6. Divide cooked rice into four bowls or meal prep containers. Top with teriyaki chicken, steamed broccoli, shredded carrots, and green onions. Sprinkle with sesame seeds if desired.
  7. Allow bowls to cool to room temperature before sealing containers and refrigerating. Store up to 4 days.

Notes

Do not overcrowd the pan when cooking chicken to ensure proper searing. Let rice rest after cooking for fluffiness. Use medium-low heat when simmering sauce to prevent burning. Marinating chicken for 15-20 minutes in soy sauce and garlic can boost flavor but is optional. For more caramelized chicken, finish under broiler briefly but watch closely.

Nutrition

Keywords: teriyaki chicken, rice bowls, meal prep, easy dinner, quick recipe, healthy, chicken recipe, homemade teriyaki sauce

Find it online: https://evabake.com/easy-teriyaki-chicken-rice-bowls-recipe-for-perfect-meal-prep/