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Teriyaki Chicken Meal Prep Bowls

Teriyaki chicken meal prep bowls pair fluffy white rice and crisp-tender vegetables with chicken thighs coated in a glossy, thickened sauce. Cook the components separately, then divide them into containers for ready-to-go meals.
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Prep Time 15 minutes
Cook Time 41 minutes
Resting 10 minutes
Total Time 1 hour 6 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups long-grain white rice
  • 2.25 cups water
  • 0.5 tsp kosher salt
For the vegetables
  • 4 cups broccoli florets
  • 2 cups carrots thinly sliced
  • 0.25 cup low-sodium chicken broth
For the teriyaki chicken
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup mirin
  • 2 tbsp honey
  • 1 tbsp brown sugar packed
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 1.5 lb chicken thighs boneless, skinless, cut into 1-inch pieces

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then drain well.
  2. Combine the rice, water, and salt in a 2-quart saucepan and bring to a boil over high heat.
  3. Cover, reduce the heat to low, and simmer for 15–18 minutes, until the water is absorbed.
  4. Remove the rice from the heat and let stand covered for 10 minutes, then fluff with a fork.
Cook the vegetables
  1. Combine the broccoli, carrots, and chicken broth in a 12-inch skillet; cover and cook over medium heat for 5–7 minutes, until the vegetables are crisp-tender.
  2. Transfer the vegetables to a bowl.
Make the teriyaki chicken
  1. Whisk the soy sauce, mirin, honey, brown sugar, garlic, and ginger in a small bowl.
  2. Transfer 2 tablespoons of the mixture to a separate small bowl and whisk in the cornstarch until smooth.
  3. Heat the oil in the skillet over medium-high heat.
  4. Cook the chicken in two batches for 5–7 minutes per batch, stirring occasionally, until the thickest pieces reach 165°F.
  5. Pour the remaining soy sauce mixture over the chicken and bring to a gentle simmer.
  6. Whisk the cornstarch mixture again, stir it into the skillet, and cook for 1–2 minutes, until the sauce is glossy and thickened.
Assemble the bowls
  1. Divide the rice, vegetables, and teriyaki chicken among 4 meal-prep containers.
  2. Refrigerate within 2 hours.

Notes

For evenly cooked chicken, cut the pieces to the same size. Refrigerate in airtight containers for up to 4 days; freeze for up to 2 months. Use gluten-free tamari in place of soy sauce for a gluten-free option.