Description
Delicious meal prep-friendly teriyaki chicken bowls with stir-fried vegetables and homemade teriyaki sauce.
Ingredients
Scale
- 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
- 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
- Prepare the teriyaki sauce by combining garlic, ginger, honey, coconut aminos, broth, and flour in a saucepan. Whisk and heat until thickened for 5-7 minutes.
- In a skillet, heat 1 tbsp of sesame oil. Add chicken, sautéing for 5-7 minutes until cooked through.
- Add frozen stir-fry vegetables and remaining sesame oil. Cook for 5-6 minutes until tender.
- Pour in the teriyaki sauce, stir well, and let cook for an additional 2-3 minutes.
- Heat brown rice or quinoa according to package instructions.
- Assemble bowls with rice/quinoa base topped with teriyaki chicken and vegetables, and garnish with sesame seeds.
Notes
For vegan options, substitute chicken with tofu or tempeh and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
Keywords: teriyaki chicken, meal prep, stir fry, healthy recipe, quick dinner