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Easy Teriyaki Chicken Rice Bowl Recipe for 5 Perfect Meal Prep Lunches

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A simple and reliable teriyaki chicken rice bowl recipe perfect for meal prepping five lunches that stay fresh, flavorful, and satisfying throughout the week.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon grated fresh ginger (optional)
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 cups jasmine or long-grain white rice, rinsed
  • 4 cups water or chicken broth
  • 1 cup steamed broccoli florets
  • 1 large carrot, julienned or thinly sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)

Instructions

  1. Rinse 2 cups jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice with 4 cups water or chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes to steam.
  2. In a mixing bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, minced garlic, grated ginger, and 1 tablespoon sesame oil. Add the chicken pieces and toss to coat. Let it sit for at least 10 minutes, or up to 30 minutes in the fridge for better flavor.
  3. Heat a large non-stick skillet over medium-high heat. Add the marinated chicken pieces in a single layer, cooking about 4-5 minutes per side until cooked through and slightly caramelized. Cook in batches if needed to avoid overcrowding.
  4. Pour the reserved marinade into the same skillet. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and becomes glossy. Toss the cooked chicken in the sauce to coat evenly.
  5. While the chicken cooks, steam broccoli florets until bright green and tender-crisp (about 3-4 minutes). Julienne or thinly slice the carrot.
  6. Divide the steamed rice into 5 meal prep containers. Top each with teriyaki chicken, steamed broccoli, and carrot slices. Garnish with sliced green onions and toasted sesame seeds.
  7. Let the bowls cool completely before sealing and refrigerating. They will keep well for up to 5 days.

Notes

Rinse rice to prevent stickiness. Marinate chicken for at least 10 minutes for flavor. Cook chicken in batches to avoid steaming. Add cornstarch slurry last to avoid gloopy sauce. Let rice rest after cooking for best texture. Reheat with a splash of water to keep rice moist.

Nutrition

Keywords: teriyaki chicken, rice bowl, meal prep, easy recipe, chicken thighs, healthy lunch, homemade teriyaki sauce

Find it online: https://tablemira.com/easy-teriyaki-chicken-rice-bowl-recipe-for-5-perfect-meal-prep-lunches/