I’ll be honest, I used to think meal prep sounded like something only super organized people did. But once I tried making these Meal Prep Teriyaki Chicken Bowls, I realized it’s really just future-me giving present-me a gift. These bowls combine juicy chicken coated in a sticky homemade teriyaki sauce with rice and crisp vegetables, so you’ve got all the good stuff in one place. You know that moment when you’re staring into the fridge, wishing dinner would magically appear? That’s where these bowls save the day. The best part is how versatile they are. Whether you’re into meal prep chicken recipes, curious about a teriyaki noodles recipe twist, or craving an asian chicken bowl recipe that actually tastes better than takeout, this one hits the spot. It’s quick enough for weeknights but solid enough to feel like real cooking. I like to think of them as the ultimate bowl dinner recipes. The kind of japanese bowls recipe that feels comforting but still bright and colorful. Plus, it checks the box if you’re on the hunt for satisfying Chicken Dishes Recipes. So go ahead, set aside a little time, cook once, and thank yourself later when lunch or dinner is already waiting.
Table of Contents
- 1) Key Takeaways
- 2) Easy Meal Prep Teriyaki Chicken Bowls Recipe
- 3) Ingredients for Meal Prep Teriyaki Chicken Bowls
- 4) How to Make Meal Prep Teriyaki Chicken Bowls
- 5) Tips for Making Meal Prep Teriyaki Chicken Bowls
- 6) Making Meal Prep Teriyaki Chicken Bowls Ahead of Time
- 7) Storing Leftover Meal Prep Teriyaki Chicken Bowls
- 8) Try these Main Course next!
- 9) Meal Prep Teriyaki Chicken Bowls
- 10) Nutrition
1) Key Takeaways
- Quick and balanced bowls filled with teriyaki chicken, rice, and vegetables.
- A make ahead option that saves time during the week.
- Flexible enough to swap rice for noodles or change vegetables.
- Part of easy meal prep recipes that feel satisfying but not complicated.
2) Easy Meal Prep Teriyaki Chicken Bowls Recipe
When I first tried making meal prep recipes, I assumed it would feel like eating leftovers all week. It didn’t. Instead, I found myself relieved that dinner was waiting for me in the fridge without me lifting a pan. This teriyaki chicken bowl is one of those meals that works every single time.
The sauce clings to the chicken in the best sticky way. You get sweetness from honey, depth from soy sauce, and a little zing from fresh ginger. It feels simple but it’s the kind of flavor that makes plain rice and veggies taste like something you ordered from your favorite spot.
Meal prep chicken recipes often miss the fun part, but here you get bold colors, textures, and balance. It’s filling without being heavy, and it’s easy enough that you’ll keep coming back to it. Cooking once and eating well for days feels like a small victory in a busy week.
3) Ingredients for Meal Prep Teriyaki Chicken Bowls
Chicken Breast: Boneless and skinless pieces cook quickly and soak up teriyaki sauce. Cut them into small cubes for even cooking.
Cooked Rice: I use white rice but brown rice works just as well. Rice acts like a cozy base and holds all the juices together.
Broccoli Florets: They steam in minutes and give you that fresh crunch. Plus, they make the bowl look brighter.
Red Bell Pepper: Sweet and colorful, peppers add variety. Slice them thin so they soften without losing snap.
Carrots: I love how the carrots bring a little sweetness. Cut them into thin coins or sticks so they cook evenly.
Olive Oil: Just enough to get the chicken browned without sticking. It adds a light flavor too.
Soy Sauce: Choose low sodium if you can. This is the backbone of the sauce, salty and savory.
Honey: The honey balances out the salt. It makes the sauce glossy and rich.
Rice Vinegar: A splash of acidity that keeps the sauce from being too heavy.
Cornstarch Slurry: A quick mix of cornstarch and water thickens the sauce to the right consistency.
Garlic and Ginger: Fresh garlic and ginger lift the flavor. They’re sharp but mellow out as they cook.
Sesame Seeds and Green Onions: Optional toppings that finish the bowls with crunch and color.
4) How to Make Meal Prep Teriyaki Chicken Bowls
Step 1. Heat a skillet with olive oil on medium. Add the chicken pieces and cook until browned and firm, around seven minutes. Remove them from the pan and set aside.
Step 2. Add garlic and ginger to the same skillet. Stir them for about a minute, just until the smell hits you and they soften.
Step 3. Pour in soy sauce, honey, and rice vinegar. Stir so everything mixes well.
Step 4. Mix cornstarch with water in a small bowl, then pour it into the skillet. Stir until the sauce thickens and shines.
Step 5. Return the chicken to the skillet. Toss it so every piece is coated in that glossy sauce.
Step 6. Steam or sauté the broccoli, bell pepper, and carrots until tender but still a little crisp. You want color and bite.
Step 7. Build the bowls. Place rice first, then vegetables, then spoon over the chicken. Sprinkle sesame seeds and green onions on top if you like.
5) Tips for Making Meal Prep Teriyaki Chicken Bowls
Cook rice a little firm so it doesn’t turn mushy when reheated. Cold rice holds shape better, especially if you plan to store the bowls for days.
If you love heat, drizzle sriracha or sprinkle red pepper flakes over the chicken before sealing the containers. It changes the balance just enough without overpowering.
Meal prep recipes work best when you don’t overpack. Keep each serving in a medium sized container with a little space left. It keeps vegetables from steaming themselves soggy while stored.
6) Making Meal Prep Teriyaki Chicken Bowls Ahead of Time
Cooking ahead doesn’t mean eating bland food. These bowls keep their flavor and texture even after a few days. The sauce sticks well to the chicken so it doesn’t dry out.
I usually make four bowls at once. That gives me ready meals from Monday to Thursday. Each time I open one, it feels like I ordered takeout without the delivery fee.
If you want noodles instead of rice, just swap them in. This works especially well if you’re trying a teriyaki noodles recipe twist for variety during the week.
7) Storing Leftover Meal Prep Teriyaki Chicken Bowls
Keep bowls in airtight containers in the fridge. They’ll stay good for up to four days. Heat them in the microwave or skillet until warm.
If you want to freeze them, keep the rice and vegetables separate. Frozen vegetables tend to get watery once thawed, so pack them raw and steam when reheating.
Bowls taste best fresh but having a few stored means one less choice to make after a long day. It’s the quiet relief of knowing dinner is already done.
8) Try these Main Course next!
9) Meal Prep Teriyaki Chicken Bowls
Meal Prep Recipes Teriyaki Chicken Bowls for Easy Lunches
Ingredients
- 1 1/2 pounds boneless skinless chicken breast, cut into bite sized pieces
- 2 cups cooked white rice (or brown rice)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 medium carrots, sliced
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds (optional for topping)
- 2 green onions, sliced for garnish
- 1/2 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces and cook until browned and cooked through, about 7 minutes.
- Remove chicken and set aside.
- In the same skillet, add garlic and ginger, stir for 1 minute.
- Pour in soy sauce, honey, and rice vinegar, stir well.
- Add cornstarch slurry to thicken the sauce, simmer until glossy.
- Return chicken to the pan, coat with the sauce.
- Steam or sauté broccoli, peppers, and carrots until tender-crisp.
- Assemble bowls with rice, vegetables, and chicken.
- Top with sesame seeds and green onions before serving or storing.
10) Nutrition
Serving Size: 1 bowl | Calories: 425 | Protein: 32 g | Carbohydrates: 48 g | Fat: 12 g | Fiber: 4 g | Sugar: 14 g | Sodium: 890 mg
Recipe written by Nancy on Nancy Cooks
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