Name: Meal Prep Teriyaki Chicken Bowls
Ingredients: Chicken Bowls; 1.5 lbs chicken breasts, diced; 1.5 tbsp sesame oil, divided 4 cups frozen stir-fry vegetables 2 cups cooked brown rice or quinoa 1 tbsp sesame seeds, for garnish Homemade Teriyaki Sauce (yields 1 cup) 2 garlic cloves, minced 2 tbsp fresh ginger, grated; 1.5 tbsp raw honey ⅓ cup coconut aminos ½ cup vegetable or chicken broth ½ tbsp gluten-free flour

Meal Prep Teriyaki Chicken Bowls

Print Recipe

Author: Dorothy Miler

Ingredients

Scale

Chicken Bowls
1.5 lbs chicken breasts, diced
1.5 tbsp sesame oil, divided 4 cups frozen stir-fry vegetables 2 cups cooked brown rice or quinoa 1 tbsp sesame seeds, for garnish Homemade Teriyaki Sauce (yields 1 cup) 2 garlic cloves, minced 2 tbsp fresh ginger, grated
1.5 tbsp raw honey ⅓ cup coconut aminos ½ cup vegetable or chicken broth ½ tbsp gluten-free flour

Instructions

Make Teriyaki Sauce: In a small pot, whisk together garlic, ginger, honey, coconut aminos, and broth. Bring to a simmer over medium heat. Whisk in flour and stir until the sauce thickens. Set aside.
Cook Chicken: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 6–8 minutes. Pour in the sauce and simmer for another 2 minutes to coat.
Sauté Veggies: In another pan, heat remaining sesame oil. Sauté frozen stir-fry vegetables for 5–6 minutes until crisp-tender.
Assemble Bowls: Divide brown rice or quinoa into containers. Top with teriyaki chicken and veggies. Sprinkle with sesame seeds.

Find it online: https://www.receipster.com/meal-prep-teriyaki-chicken/