Go Back

Teriyaki Chicken Meal Prep Bowls

Teriyaki chicken meal prep bowls with bite-sized chicken pieces coated in a sweet-savory teriyaki glaze and portioned with fluffy rice and steamed broccoli. Cook the chicken until the sauce thickens, then assemble into meal containers for an easy make-ahead lunch.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Japanese
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki sauce
  • 1.5 lb boneless chicken breast
  • 0.5 cup soy sauce
  • 2 tbsp water
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp ginger
  • 2 cloves garlic
  • 1 tbsp cornstarch
Bowl components
  • 3 cup cooked rice
  • 2 cup steamed broccoli

Equipment

  • 1 cast iron skillet

Method
 

Make teriyaki sauce and cook chicken
  1. Whisk the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a bowl until smooth and combined.
  2. Add the cubed chicken to the sauce and toss to coat every piece.
  3. Cook the chicken in a skillet over medium-high heat for 5 to 7 minutes until cooked through and the sauce has thickened, stirring so the glaze clings to the chicken.
Steam broccoli, assemble, and chill
  1. Steam the broccoli until tender, bright green and easily pierced with a fork.
  2. Divide the cooked rice, chicken, and broccoli evenly among meal prep containers so each portion has rice, glazed chicken, and broccoli.
  3. Refrigerate for up to 4 days, reheating before serving until hot throughout.

Notes

For best meal-prep texture, reheat only once: microwave containers covered for even warming, then stir to re-gloss the chicken sauce. Store refrigerated bowls up to 4 days; freeze is not recommended because the broccoli can soften. Dietary swap: use tamari instead of soy sauce for a gluten-free option (check labels for cornstarch and tamari).