Go Back

Teriyaki Chicken Meal Prep Bowls

Teriyaki chicken meal prep bowls with juicy cubed chicken glazed in a sticky, glossy persimmon-orange-style sauce, then portioned with steamed broccoli, snap peas, and rice. Cook in one skillet, simmer the sauce until slightly reduced, and thicken with a cornstarch slurry for a clingy finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, cubed
soy sauce
  • 0.3333333333 cup soy sauce
water
  • 2 tbsp water
  • 2 tbsp water for cornstarch slurry
honey
  • 2 tbsp honey
brown sugar
  • 2 tbsp brown sugar
rice vinegar
  • 1 tbsp rice vinegar
sesame oil
  • 1 tsp sesame oil
ginger
  • 1 tsp grated ginger
garlic
  • 2 clove garlic, minced
cornstarch
  • 1 tbsp cornstarch mixed with 2 tablespoons water
cooked rice
  • 4 cup cooked rice
broccoli
  • 2 cup steamed broccoli
snap peas
  • 2 cup snap peas steamed until tender-crisp
sesame seeds and green onions
  • 1 sesame seeds and green onions, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the teriyaki sauce
  1. Whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic until the sugar dissolves and the sauce looks smooth.
Cook the chicken
  1. Heat a large skillet over medium-high heat, then add the cubed chicken breast and cook for 5 to 7 minutes until no longer pink and lightly browned at the edges.
  2. Pour the teriyaki sauce over the chicken and simmer for 3 to 5 minutes, stirring occasionally, until the sauce looks slightly reduced and starts to cling.
  3. Stir in the cornstarch slurry and simmer for 30 to 60 seconds until the sauce turns glossy and thick enough to coat the chicken.
Steam the vegetables
  1. Steam the broccoli until tender-crisp and bright green, about 3 to 4 minutes, so it stays firm for meal prep.
  2. Steam the snap peas until tender-crisp, about 2 to 3 minutes, then drain so the meal bowls don’t get watery.
Build and store meal prep bowls
  1. Divide the cooked rice, chicken with sauce, steamed broccoli, and snap peas evenly into four meal prep containers.
  2. Top each container with sesame seeds and green onions, then refrigerate for up to 4 days.

Notes

Pro tip: If the sauce thickens too fast, loosen it with a splash of water and simmer briefly so it stays glossy when reheated. Store assembled bowls in the refrigerator up to 4 days; freeze is not recommended because the vegetables can soften. For a gluten-free option, use tamari instead of soy sauce and keep all other ingredients the same.