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Easy Teriyaki Chicken Meal Prep Bowls with Broccoli

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These Easy Teriyaki Chicken Meal Prep Bowls with Broccoli are quick, simple, and absolutely delicious. Made with a homemade teriyaki sauce, tender chicken, and crisp broccoli, they’re perfect for meal prep and taste even better the next day.

Ingredients

Scale
  • ½ cup low-sodium soy sauce
  • ⅓ cup honey
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • 1.5 pounds boneless, skinless chicken thighs
  • 4 cups broccoli florets (about 2 medium heads)
  • 2 tablespoons avocado oil, divided
  • Salt and white pepper to taste
  • 4 cups cooked jasmine rice (about 1.5 cups uncooked)
  • 1 tablespoon toasted sesame seeds
  • 3 green onions, sliced

Instructions

  1. Start the rice first. Rinse 1.5 cups of jasmine rice under cold water until the water runs clear. Cook according to your rice cooker or pot instructions.
  2. Make the teriyaki sauce. In a small bowl, whisk together ½ cup soy sauce, ⅓ cup honey, 2 tablespoons rice vinegar, 3 minced garlic cloves, 1 tablespoon grated ginger, and 1 teaspoon sesame oil. In a separate tiny bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. Set both aside.
  3. Prep the chicken. Pat the chicken thighs dry with paper towels. Slice into bite-sized pieces, about 1-inch chunks. Season lightly with salt and white pepper.
  4. Prep the broccoli. Cut the broccoli into florets about the size of your thumb. If you have the stem, peel and slice it into thin coins.
  5. Cook the chicken. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer. Cook undisturbed for 3-4 minutes until golden brown on one side. Flip and cook another 2-3 minutes until the internal temperature reaches 165°F. Remove to a plate and set aside.
  6. Cook the broccoli. Add the remaining 1 tablespoon of oil to the same skillet. Toss in the broccoli florets. Cook for 3-4 minutes, stirring occasionally, until bright green with some charred edges.
  7. Combine everything. Return the cooked chicken to the skillet with the broccoli. Give the teriyaki sauce a quick whisk, then pour it over the chicken and broccoli. Stir to coat evenly. Let it bubble for 1-2 minutes.
  8. Thicken the sauce. Give the cornstarch slurry a stir, then pour it into the skillet while stirring constantly. Continue stirring for another minute until the sauce coats the back of a spoon.
  9. Assemble the bowls. Divide the cooked rice among 4 meal prep containers. Top each with the teriyaki chicken and broccoli mixture. Garnish with toasted sesame seeds and sliced green onions. Let cool completely before sealing and refrigerating.

Notes

For best results, use low-sodium soy sauce to control salt level. Fresh ginger is non-negotiable for authentic flavor. The sauce thickens beautifully when heated. The flavors improve after a day or two in the fridge. For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

Keywords: teriyaki chicken, meal prep bowls, broccoli, easy dinner, healthy meal prep, chicken thighs, homemade teriyaki sauce

Find it online: https://elaraeats.com/easy-teriyaki-chicken-meal-prep-bowls-with-broccoli/