Description
Delicious and convenient Teriyaki Chicken Bowls that are perfect for meal prepping, combining tender chicken, sautéed vegetables, and wholesome grains with a homemade sauce.
Ingredients
- 1.5 lbs chicken breasts, diced
- 1.5 tbsp sesame oil, divided
- 4 cups frozen stir-fry vegetables
- 2 cups cooked brown rice or quinoa
- 1 tbsp sesame seeds, for garnish
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1.5 tbsp raw honey
- â…“ cup coconut aminos
- ½ cup vegetable or chicken broth
- ½ tbsp gluten-free flour
Instructions
- Make the Teriyaki Sauce: In a small pot, whisk together minced garlic, grated ginger, raw honey, coconut aminos, and broth. Bring this mixture to a simmer over medium heat. Once it is simmering, whisk in the gluten-free flour, stirring until the sauce thickens. Set aside to cool.
- Cook the Chicken: Heat 1 tbsp of sesame oil in a skillet over medium-high heat. Add the diced chicken, cooking until it turns golden and fully cooked, approximately 6–8 minutes. Pour in the prepared Teriyaki sauce and simmer for an additional 2 minutes, ensuring the chicken gets well coated.
- Sauté Vegetables: In a separate pan, heat the remaining sesame oil. Sauté the frozen stir-fry vegetables for about 5–6 minutes, or until they are crisp-tender.
- Assemble Bowls: Divide the cooked brown rice or quinoa among your containers. Top each portion with the Teriyaki chicken and sautéed vegetables. Finish with a sprinkle of sesame seeds for added flavor and crunch.
Notes
Consider adding spices or fresh herbs to elevate the flavors. Use meal prep containers that seal well to maintain freshness.
