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Teriyaki Chicken Bowl

A flavorful and healthy meal prep bowl with tender teriyaki chicken, rice, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Japanese, Meal Prep
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki Chicken
  • 500 g chicken thighs or breasts boneless skinless
  • 2 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp oyster sauce optional
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water
Bowls
  • 2 cups cooked rice
  • 1 cup broccoli florets steamed
  • 1 carrot julienned
  • 0.5 cucumber sliced optional
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • Large skillet
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Whisk together soy sauce, honey, rice vinegar, oyster sauce, garlic, and ginger.
  2. Heat sesame oil in a skillet and cook chicken until golden and cooked through.
  3. Remove chicken, slice into pieces, and set aside.
  4. Add sauce to pan and simmer, then stir in cornstarch slurry until thickened.
  5. Return chicken to pan and coat with sauce.
  6. Assemble bowls with rice, vegetables, and teriyaki chicken.
  7. Garnish with sesame seeds and green onions before serving.

Notes

Store in airtight containers up to 4 days. Keep fresh toppings separate for best texture.