Teriyaki Chicken Rice Bowl
This teriyaki chicken rice bowl is a classic meal prep staple packed with tender glazed chicken, fluffy jasmine rice, and crisp steamed broccoli. It is a balanced and satisfying lunch or dinner that reheats beautifully throughout the week.
A sweet and savory teriyaki chicken bowl with jasmine rice and broccoli that is perfect for weekly meal prep.
Nutrition per serving
Ingredients
Protein
Base
Vegetables
Sauce
Fat
Garnish
Instructions
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. Add rice and 4 cups of water to a medium saucepan, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until all water is absorbed. Remove from heat and let it steam covered for 5 minutes.
Cook the Chicken
Heat sesame oil in a large skillet over medium-high heat. Add chicken thighs and cook for 6 to 7 minutes per side until cooked through and internal temperature reaches 165 degrees Fahrenheit. Pour teriyaki sauce over the chicken in the last 2 minutes of cooking, turning to coat evenly.
Steam the Broccoli
While the chicken rests, steam broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until bright green and tender-crisp. Alternatively, microwave with 2 tablespoons of water in a covered bowl for 3 minutes.
Assemble and Store
Slice the teriyaki chicken into strips. Divide the jasmine rice evenly among 4 meal prep containers. Top each with sliced chicken and steamed broccoli. Sprinkle with sesame seeds. Allow to cool completely before sealing and refrigerating for up to 4 days.
Substitutions
Common mistakes
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