Introduction

Remember those nights when you stare into the fridge, desperately searching for inspiration, only to settle for something… less than inspiring? Yeah, I’ve been there. But what if I told you there’s a way to have delicious, healthy, and satisfying meals ready to go, even on your busiest days? These Meal Prep Teriyaki Chicken Bowls are that answer! They’re so incredibly simple, you’ll wonder why you didn’t make them sooner, and they’re packed with flavor that will make you look forward to lunchtime (or dinner time!).

Why You’ll Love This Recipe

Fast: Whip these up in under an hour, making them perfect for a weekend prep session or even a quick weeknight fix.
Easy: Seriously, minimal chopping and straightforward steps mean even beginner cooks can nail this.
Giftable: Portion them out into cute containers and you’ve got a thoughtful (and delicious!) gift for a friend or family member.
Crowd-pleasing: The sweet and savory teriyaki flavor is a universal hit, perfect for picky eaters and seasoned foodies alike.

Ingredients

Let’s gather everything you need for these amazing bowls. Don’t worry, it’s all pretty pantry-friendly!

1.5 lbs chicken breasts, diced: You can use thighs too if you prefer! Just dice them up into bite-sized pieces so they cook evenly.
1.5 tbsp sesame oil, divided: This gives us that lovely toasty flavor. We’ll use some for cooking and maybe a little extra for drizzling.
4 cups frozen stir-fry vegetables: This is our secret weapon for speed! Think broccoli, carrots, snap peas, bell peppers – whatever your favorite mix is.
2 cups cooked brown rice or quinoa: I love brown rice for its nutty chew, but quinoa is a fantastic protein-packed option too.
1 tbsp sesame seeds, for garnish: These little guys add a lovely crunch and a pretty finish.

For Homemade Teriyaki Sauce (yields 1 cup):

Making your own teriyaki sauce is a game-changer! It’s so much fresher and tastier than most store-bought versions.

2 garlic cloves, minced: Fresh garlic is a must for that punchy flavor.
2 tbsp fresh ginger, grated: Ginger adds a wonderful warmth and zing.
1.5 tbsp raw honey: For a touch of natural sweetness.
⅓ cup coconut aminos: This is your soy sauce substitute, offering a similar salty depth but with a slightly sweeter, less intense flavor, and it’s gluten-free!
½ cup vegetable or chicken broth: This helps create a nice sauce consistency.
½ tbsp gluten-free flour: To thicken our sauce just right. You can also use cornstarch or arrowroot powder.

How to Make It

Alright, let’s get cooking! This is where the magic happens.

Get That Sauce Ready: In a small saucepan, whisk together your minced garlic, grated ginger, raw honey, coconut aminos, broth, and gluten-free flour. Whisk it until it’s nice and smooth. Now, bring it to a gentle simmer over medium heat. Stir it every now and then, and in about 5-7 minutes, you’ll see it thicken up just a bit. That’s perfect! Take it off the heat and set it aside.
Cook the Chicken: Grab your favorite large skillet or a wok and heat 1 tablespoon of sesame oil over medium-high heat. Toss in your diced chicken and cook it until it’s beautifully browned and cooked all the way through.
Add the Veggies: Now, toss those frozen stir-fry veggies right into the skillet with the chicken. Give everything a good stir and cook until the veggies are tender-crisp – you know, that perfect bite that isn’t mushy. This usually takes about 5-7 minutes.
Sauce It Up! Pour that gorgeous homemade teriyaki sauce you made earlier all over the chicken and veggies. Stir everything together so every piece gets a nice, even coating. Let it bubble and simmer for another 2-3 minutes. You’ll see the sauce thicken even more and get beautifully glazed onto the chicken and vegetables.
Assemble Your Bowls: Time to build your masterpieces! Divide your cooked brown rice or quinoa among your meal prep containers. Then, spoon that glorious teriyaki chicken and veggie mixture right on top.
The Finishing Touch: Sprinkle a few sesame seeds over the top before you seal them up for meal prep, or if you’re eating them right away. It makes them look so professional!

Substitutions & Additions

Feeling creative? Here are some ideas to make these bowls your own!

Protein Power: Instead of chicken, try diced firm tofu, shrimp, or even pre-cooked edamame for a vegetarian option.
Veggie Variety: If you have fresh veggies on hand, feel free to use those! Just dice them up and sauté them until tender-crisp. Broccoli florets, sliced bell peppers, snow peas, and mushrooms are all fantastic choices.
Spice it Up: Want a little kick? Add a pinch of red pepper flakes to your teriyaki sauce, or a drizzle of sriracha before serving.
Nutty Crunch: Toss in some chopped cashews or peanuts for an extra layer of texture and flavor.
Citrus Zing: A squeeze of fresh lime or orange juice over the finished bowls adds a bright, fresh note.

Tips for Success

A few little tricks can make all the difference:

Don’t Overcrowd the Pan: When cooking the chicken, make sure you give it enough space in the skillet. If you cram too much in, it will steam instead of brown, and you won’t get that nice sear. Cook in batches if needed!
Prep Ahead for Even Faster Meals: You can make the teriyaki sauce a day or two in advance and store it in an airtight container in the fridge. Cooked rice or quinoa also keeps well.
Taste and Adjust: Always taste your teriyaki sauce before you add it to the pan. Does it need a touch more honey? A little more saltiness from the coconut aminos? Adjust it to your liking!
Frozen Veggie Perfection: Frozen stir-fry mixes are amazing for convenience. Just make sure not to overcook them; we want them to retain a little crunch.

How to Store It

These bowls are perfect for meal prepping, so let’s talk storage!

Once your bowls have cooled completely, divide them into airtight meal prep containers. Store them in the refrigerator for up to 3-4 days. When you’re ready to eat, simply reheat them in the microwave until warmed through, or for a crispier texture, you can gently reheat them in a skillet on the stovetop.

FAQs

Can I make the teriyaki sauce ahead of time?: Absolutely! The teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a quick whisk before using.
Are these bowls freezer-friendly?: While they are best enjoyed fresh within 3-4 days, you can freeze them. Ensure they are completely cooled before sealing and freezing. Reheat gently, and be aware that the texture of the vegetables might be slightly softer after thawing and reheating.
What if I don’t have coconut aminos?: You can substitute with soy sauce or tamari (which is a gluten-free soy sauce option). Just be mindful that the flavor profile might be slightly different, and you might need to adjust the sweetness or saltiness to your preference.
How can I make this meal gluten-free?: This recipe is already designed to be gluten-free as long as you use gluten-free flour and coconut aminos! Ensure your vegetable broth is also gluten-free.

Easy Meal Prep Teriyaki Chicken Bowls

Delicious and healthy teriyaki chicken bowls that are perfect for weeknight dinners or meal prepping for the week. Simple to make with minimal chopping and customizable ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 4 bowls

Equipment

Small saucepan for making the teriyaki sauce
Large skillet or wok
meal prep containers airtight

Ingredients

For the Bowls

1.5 lbs chicken breasts diced into bite-sized pieces
1.5 tbsp sesame oil divided
4 cups frozen stir-fry vegetables e.g., broccoli, carrots, snap peas, bell peppers
2 cups cooked brown rice or quinoa
1 tbsp sesame seeds for garnish

For Homemade Teriyaki Sauce

2 cloves garlic minced
2 tbsp fresh ginger grated
1.5 tbsp raw honey
0.33 cup coconut aminos or soy sauce/tamari
0.5 cup vegetable or chicken broth
0.5 tbsp gluten-free flour or cornstarch/arrowroot powder

Instructions

In a small saucepan, whisk together minced garlic, grated ginger, raw honey, coconut aminos, broth, and gluten-free flour until smooth. Bring to a gentle simmer over medium heat, stirring occasionally, for 5-7 minutes until slightly thickened. Remove from heat and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned and cooked through.
Add frozen stir-fry vegetables to the skillet with the chicken. Cook, stirring, for 5-7 minutes until tender-crisp.
Pour the prepared teriyaki sauce over the chicken and vegetables. Stir to coat and let it simmer for another 2-3 minutes until the sauce thickens and glazes the ingredients.
Divide cooked brown rice or quinoa among meal prep containers. Spoon the teriyaki chicken and vegetable mixture on top.
Sprinkle with sesame seeds before sealing for meal prep or serving.

Notes

Store cooled bowls in airtight containers in the refrigerator for up to 3-4 days. Reheat in microwave or skillet. Can be frozen, but texture may be softer upon reheating.