Teriyaki Chicken Meal Prep
Glazed chicken cooked with teriyaki sauce, served over a swappable grain or noodle base with seasonal vegetables. Portions assemble into portioned containers for easy weekday reheating.
Ingredients
Method
Cut chicken into 1-inch pieces. Mince ginger and garlic. Slice carrot into thin rounds or julienne. Cut broccoli into florets.
Heat sesame oil in a large skillet over medium-high heat. Add ginger and garlic; cook 30 seconds until fragrant.
Add chicken pieces in a single layer; cook undisturbed 3–4 minutes until the bottom is golden. Stir and cook another 3–4 minutes until cooked through.
Pour teriyaki sauce into the skillet. Add carrot and broccoli. Stir to coat and simmer 5–7 minutes until vegetables are tender-crisp.
Divide cooked rice among meal-prep containers. Top each with chicken, vegetables, and sauce.
Garnish with sliced green onion and sesame seeds. Serve warm or chill for later.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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