Japanese 20 min

Teriyaki Chicken Meal Prep Bowls

Name: Teriyaki Chicken Meal Prep Bowls
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 lbs boneless skinless chicken thighs; 2 cups cooked jasmine rice; 2 cups broccoli florets, steamed; 1 cup shredded carrots; 4 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon mirin; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon cornstarch; 1 tablespoon vegetable oil; Sesame seeds and green onions for garnish

high-proteinmeal-prephealthyone-pan

Ingredientsfor 2

460

Cal

44g

Protein

42g

Carbs

12g

Fat

12 lbs boneless skinless chicken thighs
22 cups cooked jasmine rice
32 cups broccoli florets, steamed
41 cup shredded carrots
54 tablespoons soy sauce
62 tablespoons honey
71 tablespoon mirin
81 tablespoon rice vinegar
92 cloves garlic, minced
101 teaspoon fresh ginger, grated
111 teaspoon cornstarch
121 tablespoon vegetable oil
13Sesame seeds and green onions for garnish

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Instructions

1
Whisk soy sauce, honey, mirin, rice vinegar, garlic, ginger, and cornstarch together. Pat chicken thighs dry and season with salt and pepper.
2
Heat oil in a large skillet over medium-high heat. Add chicken smooth-side down and cook 5–6 minutes until deeply golden. Flip and cook another 4–5 minutes until cooked through (165°F). Remove and slice.
3
Pour teriyaki sauce into the same skillet over medium heat. Cook 2–3 minutes, stirring, until the sauce thickens, bubbles, and turns glossy. Return sliced chicken to the pan and toss to coat in the thick teriyaki glaze.
4
Divide rice among 4 meal prep containers. Add teriyaki chicken, steamed broccoli, and shredded carrots. Garnish with sesame seeds and green onions. Refrigerate up to 4 days.