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Easy Teriyaki Chicken Meal Prep Bowls: Best 20-Minute Lunch

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These Easy Teriyaki Chicken Meal Prep Bowls with Rice are forgiving enough for a busy Tuesday but impressive enough that you’ll actually look forward to eating them cold from the fridge the next day. The chicken stays juicy, the sauce thickens into that perfect, clingy glaze, and the whole thing comes together in about 20 minutes.

Ingredients

Scale
  • ½ cup soy sauce (low-sodium preferred)
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon sesame oil
  • 1½ pounds boneless, skinless chicken thighs
  • 2 tablespoons avocado oil
  • Salt and white pepper to taste
  • 3 cups cooked white rice (short-grain or medium-grain)
  • 2 cups steamed broccoli florets
  • 1 cup shredded carrots
  • 1 tablespoon toasted sesame seeds
  • ¼ cup thinly sliced green onions

Instructions

  1. Start the rice first. Rinse 1½ cups of short-grain rice under cold water until the water runs clear. Add to your rice cooker with 2 cups of water and start it. If using a pot, bring 3 cups of water to a boil, add the rice, reduce to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing.
  2. Make the teriyaki sauce. In a small bowl, whisk together ½ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, minced garlic, and grated ginger. In a separate tiny bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Set both aside.
  3. Prep the chicken. Pat the chicken thighs dry with paper towels. Cut them into bite-sized pieces, about 1-inch cubes. Season lightly with salt and white pepper.
  4. Sear the chicken. Heat your skillet over medium-high heat for a full 2 minutes. Add the avocado oil and swirl to coat. Add the chicken pieces in a single layer — do not crowd the pan. Work in batches if needed. Let the chicken cook undisturbed for 3-4 minutes until the bottom is golden brown and crispy. Flip and cook another 2-3 minutes. The chicken should be cooked through and have nice brown spots.
  5. Add the sauce. Reduce the heat to medium-low. Pour the soy sauce mixture into the skillet with the chicken. It will bubble up immediately. Stir everything together and let it simmer for 2 minutes.
  6. Thicken the sauce. Give the cornstarch slurry a quick stir and pour it into the skillet. Stir constantly for 1-2 minutes. You’ll see the sauce transform from watery to glossy and thick. It should coat the back of a spoon. If it seems too thick, add a tablespoon of water. Too thin, let it simmer another minute.
  7. Remove from heat. Drizzle the sesame oil over the chicken and stir to combine. The sauce will continue to thicken as it cools.
  8. Steam the broccoli. While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 3-4 minutes. You want them bright green and tender-crisp. Shock them in cold water to stop the cooking.
  9. Assemble the bowls. Divide the cooked rice evenly among your meal prep containers. Top with the teriyaki chicken and sauce. Add a portion of steamed broccoli and shredded carrots on the side. Sprinkle with toasted sesame seeds and sliced green onions.
  10. Cool completely before sealing. Let the containers sit open on the counter for 30-45 minutes until they reach room temperature. Then seal the lids and refrigerate.

Notes

Reserve about ¼ cup of the sauce separately to drizzle over the bowls right before eating for fresh-from-the-pan flavor. Don’t overcook the chicken; use an instant-read thermometer to ensure it reaches 165°F. The sauce will seem thin at first but will thicken as it cooks. Toast sesame seeds in a dry pan over medium heat for 2 minutes until golden. For best results, cook chicken in batches to avoid overcrowding the pan.

Nutrition

Keywords: teriyaki chicken, meal prep, lunch bowls, 20-minute meal, chicken thighs, homemade teriyaki sauce, easy lunch, healthy meal prep

Find it online: https://breezybake.com/easy-teriyaki-chicken-meal-prep-bowls-best-20-minute-lunch/