Description
Make ahead Teriyaki Chicken Bowls for easy and healthy lunches or dinners.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked brown rice
- 1 cup broccoli florets, steamed
- 1/2 cup shredded carrots
- 1/4 cup green onions, sliced
- Sesame seeds, for garnish
Instructions
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, ginger, garlic powder, and red pepper flakes (if using).
- Add chicken to the marinade and toss to coat. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Heat a large skillet or wok over medium-high heat. Add chicken and marinade to the skillet and cook until chicken is cooked through and the sauce has thickened, about 8-10 minutes.
- Divide cooked brown rice among four bowls. Top with teriyaki chicken, steamed broccoli, shredded carrots, and green onions.
- Garnish with sesame seeds.
- Serve immediately or store in the refrigerator for up to 4 days.
Notes
- For meal prep, store rice, chicken, and vegetables separately to prevent rice from becoming soggy.
- You can substitute chicken breasts for chicken thighs, but thighs will be more tender.
- Adjust the amount of red pepper flakes to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg