Go Back
–+ servings
A close-up of a Teriyaki Chicken and Rice Meal Prep Bowl topped with sesame seeds and green onions.

Teriyaki Chicken and Rice Meal Prep Bowls

This recipe provides a quick way to prepare Teriyaki Chicken and Rice bowls for easy meals throughout the week.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, cubed
  • 1 tablespoon olive oil
For the Teriyaki Sauce
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sesame oil optional
  • 1 teaspoon ground ginger
  • 2 teaspoons minced garlic
  • 3 teaspoons cornstarch
For Serving and Garnish
  • Sesame seeds for garnish
  • Chopped green onions for garnish
  • Rice for serving
  • Steamed vegetables such as carrots and broccoli for serving

Equipment

  • Large skillet
  • Bowl

Method
 

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Add the cubed chicken and cook until browned and no longer pink inside, about 6 to 7 minutes.
  3. Meanwhile, whisk together 1/2 cup low sodium soy sauce, 1/2 cup water, 2 tablespoons honey, 3 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil (if using), 1 teaspoon ground ginger, 2 teaspoons minced garlic, and 3 teaspoons cornstarch in a bowl to prepare the teriyaki sauce.
  4. Pour the sauce over the cooked chicken in the skillet.
  5. Stir and cook until the sauce thickens and coats the chicken evenly, about 3 to 5 minutes.
  6. Serve immediately with rice and steamed vegetables such as carrots and broccoli.
  7. Garnish with sesame seeds and chopped green onions.
  8. If you like, make extra sauce for drizzling or saving for later.

Notes

Cut chicken into uniform 1-inch pieces for even cooking and consistent bites throughout the bowl.
For meal prep, store rice and vegetables separately from the chicken and sauce to prevent sogginess and maintain freshness.
Season with black pepper instead of salt to balance the soy sauce saltiness and avoid over-seasoning the dish.

Tried this recipe?

Let us know how it was!