Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce (low sodium recommended)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 2 cups cooked rice or quinoa
- Mixed vegetables (bell peppers, broccoli, snap peas)
- Sesame seeds and chopped green onions for garnish
Instructions
- Cut the chicken into bite-sized pieces and set aside.
- In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger. For a thicker sauce, stir in cornstarch until fully dissolved.
- Heat a large skillet over medium heat. Add a bit of oil and cook the chicken pieces until golden and cooked through, about 5-7 minutes. Pour the teriyaki sauce over the chicken and simmer for another 2-3 minutes until the sauce thickens and coats the chicken well.
- While the chicken is cooking, prepare your vegetables by chopping and sautéing or steaming until tender. Prepare your rice or quinoa in advance or follow a quick cooking method.
- Distribute cooked rice or quinoa into meal prep containers. Top with the savory teriyaki chicken and vegetables. Garnish with sesame seeds and chopped green onions for an added flavor burst and visual appeal.
Notes
- Store in airtight containers in the refrigerator for up to 4 days.
- Keep the sauce separate if you want to prevent sogginess and add just before serving.
- Reheat in the microwave when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg