Sometimes, we meal prep because we want to ensure that we have healthy, lean, portioned meals available every day of the week.
Other times, we want to have something a little different for lunch. A little more comforting, a little more satiating.
Life is all about balance, right?
Last week, we made chicken teriyaki rice bowls with fluffy white rice and buttery lima beans and let me tell you, every day, I found myself looking forward to lunch.
This recipe is a quick and simple one, but if you want to read the whole break down on it, check out the full chicken teriyaki recipe here.
How to make a batch of chicken teriyaki…
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- Step #1 – Start cooking your rice according to manufacturers directions and bring a pot of water to a boil to cook your vegetables.
- Step #2 – Thinly slice about 2 1/2 pounds of boneless skinless chicken breasts or thighs and season generously with salt and black pepper.
- Step #3 – Add a few tablespoons of a neutral oil into a large skillet over medium heat and cook the chicken until it is fully cooked through and the edges begin to brown a little bit.
- Step #4 – While the chicken is cooking, combine 1 1/4 cups of chicken stock (you could use water here instead, but chicken stock will give you better flavor and more protein), 3 tablespoons of cornstarch, 1/2 cup of soy sauce, 1/2 cup of brown sugar, 1/4 cup of honey, a teaspoon of ginger paste (or 1/2 teaspoon of ground ginger) and 2 teaspoons of minced garlic (or 1 teaspoon of garlic powder).
- Step #5 – As soon as the chicken is cooked through, add the sauce and simmer until it is thick and sticky.
- Step #6 – Assemble the bowls…
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Once the rice is cooked, the vegetables are cooked and the chicken teriyaki is nice and sticky, it is time to assemble your bowls.
I made right under 3 pounds of chicken this time and got 6 meals out of this recipe. We combined 3/4 cup of cooked rice, 1 cup of lima beans and divided the chicken teriyaki evenly between the bowls. I added some thinly sliced green onions and white sesame seeds over the bowls and another weeks lunches are ready to go.
If you are looking for a simple meal prep recipe that can be ready in literally 20 minutes and will give you something that you will genuinely enjoy eating every day then I would love for you to give these chicken teriyaki rice bowls a try!
Chicken Teriyaki
Ingredients
- 2 - 2 1/2 pounds of boneless skinless chicken breasts or thighs, thinly sliced
- salt and black pepper
- neutral oil
- 1 1/4 cups of chicken stock or water
- 3 tablespoons of cornstarch
- 1/2 cup of soy sauce
- 1/2 cup of brown sugar, packed
- 1/4 cup of honey
- 1 teaspoon of ginger paste (or 1/2 teaspoon of ground ginger)
- 2 teaspoons of garlic, minced (or 1 teaspoon of garlic powder)
- white sesame seeds
- spring onions, thinly sliced
Instructions
- Place a large skillet over medium heat and add a few tablespoons of a neutral oil
- Thinly slice about 2 pounds of boneless skinless chicken and season generously with salt and black pepper
- Cook the chicken for 4-5 minutes, stirring occasionally, until it has cooked through and is beginning to brown a bit
- While the chicken is cooking, whisk 3 tablespoons of cornstarch, 1/2 cup of soy sauce, 1/2 cup of packed brown sugar, 1/4 cup of honey, 1 teaspoon of ginger paste (or 1/2 teaspoon of ground ginger) and 2 teaspoons of garlic, minced (or 1 teaspoon of garlic powder) into 1 1/4 cups of chicken stock or water until fully combined
- Once the chicken is cooked through, add the sauce and mix until evenly distributed
- Simmer the sauce, stirring occasionally, until thickened and sticky
- Serve garnished with sesame seeds and thinly sliced spring onions with fluffy rice and steamed veggies
