How I Make Teriyaki Chicken Meal Prep Bowls in 35 Minutes
- Prep
- 10 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Calories
- 427 kcal
- Carbs
- 69.00 g
Ingredients
- 1 Tbspcorn starch
- 1 Tbspcold water
- 1/2 cuplow sodium soy sauce
- 1/4 cupreal mirin
- 1 inchgrated ginger
- 2 cloveschopped garlic
- 1/4 cuphoney
- 1 cupwhite Jasmine or Basmati Rice
- 1 cupwater (more if cooking in a pot)
- 4 cupsbroccoli florets
- 2 slicesred bell peppers
- 1 Tbspavocado oil
- —sea salt
- —pepper
- —sesame seeds for garnish
- —spring onions for garnish
Instructions
- 1
Preheat oven to 400F (200C).
- 2
Add cornstarch and cold water to a small bowl and whisk until no lumps are left.
- 3
Add cornstarch slurry to an oven-proof baking dish, soy sauce, real mirin, ginger, garlic, honey and whisk until well combined.
- 4
Add chicken breasts to teriyaki sauce and place in the hot oven for approximately 25 minutes or until the chicken has an internal temperature of 155F.
- 5
In the meantime, add broccoli florets and bell pepper slices to a large baking sheet, drizzle with avocado oil, season with sea salt and pepper, and then place next to the chicken in the oven for 15-20 minutes.
- 6
While everything is in the oven, cook your rice in either the Instant Pot or on the stovetop.
- 7
Remove chicken and veggies from the oven and let the chicken rest for approximately 10 minutes.
- 8
Then remove the chicken from the sauce, cut into bite-sized cubes, and return to the teriyaki sauce.
- 9
Divide chicken, teriyaki sauce, veggies, and rice into 4 meal prep containers, garnish with sesame seeds and sliced spring onion, and store in the fridge for up to 4 days.