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Easy Meal Prep Teriyaki Chicken Bowls: Best 20-Minute Recipe

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Quick and easy teriyaki chicken bowls perfect for meal prep, featuring juicy chicken thighs, homemade teriyaki sauce, and fresh vegetables. Ready in just 20 minutes for a delicious and satisfying lunch all week.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 tablespoons avocado oil (or any neutral oil with high smoke point)
  • Salt and white pepper to taste
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 2 cups cooked jasmine rice
  • 1 cup steamed broccoli florets
  • 1 cup shredded carrots
  • 1/2 cup edamame, shelled
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon sriracha or chili garlic sauce (optional)
  • 1/2 cup pineapple chunks (optional)
  • Pickled ginger (optional)

Instructions

  1. Start your rice first. Rinse 1 cup of jasmine rice under cold water until the water runs clear. Add to your rice cooker with 1.5 cups water and a pinch of salt. If using a pot, bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  2. While rice cooks, prep your chicken. Pat the chicken thighs dry with paper towels. Trim any excess fat, then season both sides generously with salt and white pepper. Cut each thigh into bite-sized pieces, about 1-inch chunks.
  3. Make the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, mirin, rice vinegar, minced garlic, and grated ginger. In a separate tiny bowl, mix the cornstarch with cold water and set aside.
  4. Sear the chicken. Heat your large skillet over medium-high heat. Add the avocado oil and let it shimmer—about 30 seconds. Carefully add the chicken pieces in a single layer. Don’t overcrowd the pan; work in batches if needed. Let the chicken cook undisturbed for 3-4 minutes until deeply golden brown on one side. Flip each piece and cook another 3-4 minutes.
  5. Add the sauce. Pour the teriyaki sauce into the pan with the cooked chicken. Stir to coat every piece. Let it bubble and reduce for about 2 minutes, stirring occasionally. Give your cornstarch slurry a quick stir and pour it into the pan. Stir constantly for 30-45 seconds until the sauce thickens and becomes glossy. Remove from heat immediately.
  6. Steam your veggies. Place broccoli florets in a bowl with 2 tablespoons water, cover with a damp paper towel, and microwave for 90 seconds. Or steam on the stovetop in a steamer basket for 2-3 minutes.
  7. Assemble your bowls. Divide the cooked rice among your meal prep containers. Top each with an equal portion of teriyaki chicken and sauce. Add broccoli, shredded carrots, and edamame on the side. Sprinkle with sliced green onions and sesame seeds.
  8. Cool before sealing. Let the containers sit open on the counter for 15-20 minutes to cool completely before sealing.
  9. Store and enjoy. Seal the containers and refrigerate for up to 4 days. To reheat, microwave for 2-3 minutes, stirring halfway through.

Notes

Pat chicken dry for best sear. Use high heat for caramelization. Watch sauce carefully to avoid burning. Batch cook for efficiency. Use one pan for less cleanup. Always dissolve cornstarch in cold water first to avoid clumps. Bowls taste better on day two as flavors meld.

Nutrition

Keywords: teriyaki chicken bowls, meal prep, easy recipe, 20-minute meal, chicken thighs, homemade teriyaki sauce, healthy lunch, quick dinner

Find it online: https://elaraeats.com/easy-meal-prep-teriyaki-chicken-bowls-best-20-minute-recipe/