Description
Juicy chicken thighs coated in a sweet and savory teriyaki glaze, served over rice with steamed vegetables. This easy meal prep recipe is ready in under 30 minutes and keeps well in the fridge for up to five days.
Ingredients
Scale
- 1–2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 cup jasmine or short-grain white rice
- 2 cups water (for rice)
- 1 tbsp cornstarch
- 1 tbsp sesame oil (plus more for veggies)
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, grated
- 1/4 cup honey
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/2 cup quality teriyaki sauce
- 2 tbsp water (to thin sauce)
- Green onions, sliced (for garnish)
- Toasted sesame seeds (for garnish)
- Salt and black pepper to taste
Instructions
- Rinse rice under cold water until clear. Combine 1 cup rice with 2 cups water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Pat chicken thighs dry and toss with 1 tablespoon cornstarch, salt, and pepper.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same pan, add a bit more oil if needed. Sauté broccoli and bell peppers for 3-4 minutes until tender-crisp. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Whisk together soy sauce, teriyaki sauce, honey, and 2 tablespoons water. Pour into the pan with vegetables and simmer for 1-2 minutes until slightly thickened.
- Return chicken to the pan and toss to coat evenly in the sauce. Cook for 1 more minute.
- Divide rice among containers. Top with chicken and vegetable mixture. Garnish with green onions and sesame seeds. Cool completely before refrigerating.
Notes
For best results, dry the chicken thoroughly before coating in cornstarch to ensure a good sear. Do not crowd the pan when searing chicken. Rice should be slightly undercooked as it will continue to steam in the container. Store in airtight containers for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 22
- Sodium: 900
- Fat: 12
- Saturated Fat: 2.5
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: sticky chicken, meal prep, teriyaki chicken, chicken bowls, easy dinner, healthy meal prep, one pan meal, chicken thighs