Dinner

Meal Prep Teriyaki Chicken Bowls Recipe

ByNaomi Fletcher November 2, 2025November 2, 2025

Introduction

These Meal Prep Teriyaki Chicken Bowls are a quick and delicious way to enjoy a balanced meal all week long. Packed with tender chicken, vibrant stir-fry vegetables, and a homemade teriyaki sauce, they’re perfect for busy days when you want something nutritious and satisfying.

Two clear rectangular containers each hold a meal with three main parts. At the bottom, there is a layer of white rice, fluffy and even. On one side, bright green steamed broccoli florets with a slightly rough texture fill about one-third of the container. On the other side, there are six thick slices of glossy, dark brown glazed chicken, arranged neatly in a row with the shine showing the sauce well. The containers rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Homemade Teriyaki Sauce (yields 1 cup)
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

Step 1: Make the teriyaki sauce by whisking together garlic, ginger, honey, coconut aminos, and broth in a small pot. Bring to a simmer over medium heat, then whisk in the flour, stirring until the sauce thickens. Set aside.
Step 2: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the diced chicken and cook until golden and fully cooked, about 6 to 8 minutes. Pour in the teriyaki sauce and simmer for another 2 minutes to evenly coat the chicken.
Step 3: In a separate pan, heat the remaining sesame oil. Sauté the frozen stir-fry vegetables for 5 to 6 minutes until crisp-tender.
Step 4: Divide the cooked brown rice or quinoa into meal prep containers. Top with the teriyaki chicken and sautéed vegetables. Sprinkle with sesame seeds to garnish.

Tips & Variations

Swap chicken breasts for thigh meat for juicier results.
Use tamari or soy sauce instead of coconut aminos if preferred.
Add sliced green onions or chopped cilantro for extra freshness.
Include a splash of rice vinegar or a squeeze of lime in the sauce for a tangy twist.

Storage

Store your teriyaki chicken bowls in airtight containers in the refrigerator for up to 4 days. To reheat, microwave until warm, stirring halfway through to ensure even heating. If desired, add a splash of water before reheating to keep the chicken moist.

How to Serve

The image shows four white rectangular glass meal prep containers arranged neatly on a white marbled surface. Each container holds three layers: a base layer of white rice with soft, fluffy texture; a middle layer of bright green broccoli florets that look steamed with a slightly tender texture; and a top layer of golden-brown teriyaki chicken breast slices, glazed with a shiny, sticky dark brown sauce and sprinkled with white sesame seeds. The chicken is cut into even pieces, revealing a juicy and tender inside. The containers are filled generously and the fresh colors of green, white, and glazed brown create a vibrant and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just adjust the cooking time to ensure they stay crisp-tender without overcooking.

Is this recipe gluten-free?

Yes, as long as you use gluten-free flour and verify that your coconut aminos or soy sauce alternatives are gluten-free, the recipe is suitable for a gluten-free diet.