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Juicy, tender chicken breasts or thighs coated in a homemade, sweet and tangy teriyaki sauce, served with steamed broccoli and cooked brown rice or quinoa. Perfect for quick weeknight dinners or meal prepping.

Ingredients

Scale
  • 1.5 lbs skinless boneless chicken breasts or thighs, diced into 1-inch cubes
  • 1 Tbsp sesame oil
  • 4 cups broccoli florets, fresh or frozen
  • 2 cups cooked brown rice or quinoa
  • 1 Tbsp sesame seeds, to garnish
  • 2 Tbsp sliced green onions
  • 2 Tbsp sliced chili, or to taste
  • 2 garlic cloves, finely grated
  • 2 Tbsp fresh ginger, finely grated
  • 1 Tbsp raw honey
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup freshly squeezed orange juice
  • 1/2 Tbsp cornstarch

Instructions

  1. Dice chicken into 1-inch cubes.
  2. Cook brown rice or quinoa according to package instructions until fluffy.
  3. Grate garlic and fresh ginger finely.
  4. In a bowl, whisk grated garlic, grated ginger, honey, soy sauce, orange juice, and cornstarch together, mixing the cornstarch into the cold liquid to avoid lumps.
  5. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until hot.
  6. Add diced chicken in a single layer (do not overcrowd the pan) and cook, stirring often, about 4–5 minutes until nearly cooked through and seared.
  7. Pour the teriyaki sauce over the chicken, reduce heat to low, and simmer 3–5 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
  8. Steam broccoli florets until just tender, about 5–8 minutes.
  9. Optional: Toast sesame seeds in a dry skillet 1–2 minutes until fragrant.
  10. Divide cooked rice evenly among four meal-prep containers.
  11. Top the rice with steamed broccoli and the saucy teriyaki chicken.
  12. Garnish with toasted sesame seeds, sliced chilies, and sliced green onions.

Notes

Cut chicken evenly into approximately 1-inch cubes for even cooking., Avoid overcrowding the pan when cooking chicken to ensure proper browning., Whisk cornstarch into cold liquids thoroughly to prevent lumps in sauce., Simmer sauce gently to prevent honey from burning and developing bitterness., Steam broccoli until tender but still crisp for best texture during reheating., Toast sesame seeds before garnishing to enhance nuttiness and crunch., Save garnishes for adding fresh after reheating to maintain texture and flavor., Store leftovers in airtight containers in the refrigerator for 3–5 days., Freeze chicken and rice for 2–3 months; do not freeze broccoli as it loses texture when reheated., Reheat with a splash of water or extra sauce to keep meals moist.

Nutrition

Find it online: https://theproteincook.com/teriyaki-chicken-meal-prep-bowls-recipe/