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Easy Teriyaki Chicken and Veggie Rice Bowls for Perfect Meal Prep

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A quick and easy teriyaki chicken and veggie rice bowl recipe perfect for busy weeknights and meal prep, featuring juicy marinated chicken, crisp veggies, and fluffy rice with a homemade teriyaki sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons mirin or dry sherry
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 cups broccoli florets (fresh or frozen)
  • 1 cup julienned carrots
  • 1 medium red bell pepper, sliced
  • 1 cup snap peas or green beans
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (optional)
  • 2 cups jasmine or basmati rice (uncooked)
  • 4 cups water or chicken broth (for cooking rice)
  • 1 tablespoon vegetable oil (for stir-frying veggies and cooking chicken)

Instructions

  1. Marinate the chicken: In a medium bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, grated ginger, and sesame oil. Cut chicken thighs into bite-sized pieces, add to marinade, and toss to coat. Let sit for at least 15 minutes or up to 2 hours in the fridge.
  2. Cook the rice: Rinse rice under cold water until water runs clear. In a medium saucepan, bring water or chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes. Fluff with a fork before serving.
  3. Prepare the veggies: Wash and chop vegetables. Heat vegetable oil in a large skillet over medium-high heat. Stir-fry carrots for 2 minutes, then add broccoli, bell pepper, and snap peas. Cook for 4-5 minutes until tender-crisp. Season lightly with salt and pepper. Remove from skillet and set aside.
  4. Cook the chicken: In the same skillet, add more oil if needed and heat over medium-high. Remove chicken from marinade (reserve marinade). Sear chicken pieces until golden brown and cooked through, about 5-6 minutes, turning occasionally. Pour in reserved marinade and simmer for 2-3 minutes until sauce thickens and coats chicken.
  5. Assemble the bowls: Divide cooked rice into bowls or meal prep containers. Top with teriyaki chicken and stir-fried veggies. Garnish with sliced green onions and sesame seeds.

Notes

Do not overcrowd the pan when searing chicken to ensure proper browning. If sauce is too thin, mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir into sauce, cooking until glossy. Use tamari instead of soy sauce for gluten-free. Brown rice or quinoa can be used instead of jasmine or basmati rice for added nutrition. Leftovers keep well in the fridge for up to 4 days. Reheat gently to preserve veggie texture.

Nutrition

Keywords: teriyaki chicken, rice bowl, meal prep, easy dinner, healthy recipe, chicken thighs, stir-fry, quick meal

Find it online: https://noshbelle.com/easy-teriyaki-chicken-and-veggie-rice-bowls-for-perfect-meal-prep/