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Meal Prep Teriyaki Chicken Bowls
A brand NEW weekend #foodprep idea for you!
Chicken & homemade teriyaki with rice + veggies will liven up your grab n’ go meals this week! 
Makes about 4 servings
Ingredients:
- 1.5 lbs. Chicken breasts, diced
- 1. 5 Tbsps sesame oil, divided
- 4 cups frozen stir fry veggies of choice
- 2 cups cooked brown rice, or quinoa
- 1 Tbsp sesame seeds, to garnish
For the Teriyaki Sauce: (makes 1 cup sauce)
- 2 fresh garlic cloves, minced or pressed
- 2 Tbsp fresh ginger, finely grated
- 1.5 Tbsps raw honey
- 1/3 cup coconut aminos
- 1/2 cup broth (vegetable, or chicken)
- 1/2 Tbsp gluten-free flour
Instructions:
In a small bowl whisk all sauce ingredients together: set aside.
Preheat 1 Tablespoon of the oil in a large non-stick skillet over medium-high heat. Add in chicken and cook for 4-5 minutes until almost cooked through.
Pour the homemade teriyaki sauce over and cook until sauce thickens and chicken is fully cooked; just a few more minutes.
Heat remaining oil in a separate large skillet over medium heat; cook frozen vegetables until just tender, 5 to 7 minutes.
Assemble the bowls with 1/2 cup cooked rice each, 1 cup of veggies then divide teriyaki chicken between the 4 bowls.
Garnish with sesame seeds.
Refrigerate for 3-5 days or freeze for up to 2 months.
Enjoy!
❤Rachel
#MealPrep Teriyaki Chicken Bowls
Ingredients
- 1.5 lbs. Chicken breasts, diced
- 1. 5 Tbsps sesame oil, divided
- 4 cups frozen stir fry veggies of choice
- 2 cups cooked brown rice, or quinoa
- 1 Tbsp sesame seeds, to garnish
For the Teriyaki Sauce: (makes 1 cup sauce)
- 2 fresh garlic cloves, minced or pressed
- 2 Tbsp fresh ginger, finely grated
- 1.5 Tbsps raw honey
- 1/3 cup coconut aminos
- 1/2 cup broth, vegetable, or chicken
- 1/2 Tbsp gluten free flour
Instructions
- In a small bowl whisk all sauce ingredients together: set aside.
- Preheat 1 Tablespoon of the oil in a large non-stick skillet over medium-high heat. Add in chicken and cook for 4-5 minutes until almost cooked through.
- Pour the homemade teriyaki sauce over and cook until sauce thickens and chicken is fully cooked; just a few more minutes.
- Heat remaining oil in a separate large skillet over medium heat; cook frozen vegetables until just tender, 5 to 7 minutes.
- Assemble the bowls with 1/2 cup cooked rice each, 1 cup of veggies then divide teriyaki chicken between the 4 bowls.
- Garnish with sesame seeds and enjoy!
- Refrigerate for 3-5 days or freeze for up to 2 months.
