Description
Delicious meal prep teriyaki chicken bowls made with diced chicken, vibrant stir-fry vegetables, and your choice of brown rice or quinoa, all drizzled with a homemade teriyaki 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 the garlic, ginger, honey, coconut aminos, and broth. Bring the mixture to a simmer over medium heat. Whisk in the flour and stir until the sauce thickens. Set it aside.
- Cook the Chicken: Heat 1 tbsp of sesame oil in a skillet over medium-high heat. Add the diced chicken and cook until golden and fully cooked, about 6–8 minutes. Pour in the teriyaki sauce and simmer for another 2 minutes to coat the chicken evenly.
- Sauté the Veggies: In another pan, heat the remaining sesame oil. Sauté the frozen stir-fry vegetables for 5–6 minutes, or until they become crisp-tender.
- Assemble the Bowls: Divide the cooked brown rice or quinoa into meal prep containers. Top each with the teriyaki chicken and the sautéed veggies. Finish by sprinkling sesame seeds over the top.
Notes
For enhanced flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes before cooking. Avoid overcrowding the pan when sautéing the vegetables.
