Meal Prep Teriyaki Chicken Bowls are your ticket to stress-free dinners that taste like takeout but are healthier and faster. Tender chicken, crisp veggies, and a sweet-savory sauce come together over rice or quinoa for a balanced meal. These bowls cook up quickly, store beautifully, and reheat without losing flavor. Perfect for busy nights or weekly meal prep, they’re as practical as they are delicious.
Why This Meal Prep Teriyaki Chicken Bowls Is a Weeknight Win
- Fast prep: Get dinner on the table in no time.
- Easy cleanup: Fewer dishes mean more time to relax.
- Big flavor: Enjoy a delicious meal that satisfies.
How to Make Meal Prep Teriyaki Chicken Bowls (3 Steps & Timing)
Step 1: Make Teriyaki Sauce (10 minutes)
In a small pot, whisk together the following ingredients:
- 2 minced garlic cloves
- 2 tablespoons of grated fresh ginger
- 1.5 tablespoons of raw honey
- ⅓ cup of coconut aminos
- ½ cup of vegetable or chicken broth
Bring this mix to a simmer over medium heat. Then, whisk in ½ tablespoon of gluten-free flour. Stir until the sauce thickens. Set aside for later.
Step 2: Cook Chicken (8 minutes)
Heat 1.5 tablespoons of sesame oil in a skillet over medium-high heat. Add 1.5 pounds of diced chicken breasts. Cook until the chicken is golden brown and fully cooked, which should take about 6–8 minutes. Once cooked, pour in the prepared teriyaki sauce and let it simmer for another 2 minutes to coat the chicken.
Step 3: Sauté Veggies (6 minutes)
In another pan, heat the remaining sesame oil. Add 4 cups of frozen stir-fry vegetables. Sauté them for 5–6 minutes until they are crisp-tender. This step enhances their flavor and makes them easy to eat.
Assembly: Build Your Bowls
Divide 2 cups of cooked brown rice or quinoa into food containers. Top each portion with the teriyaki chicken and your sautéed veggies. Finally, sprinkle with 1 tablespoon of sesame seeds for a nice touch.
Ingredients You Will Need
- 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
Quick Sides & Serving Ideas
- Steamed broccoli: Lightly seasoned and quick to make.
- Cucumber salad: Refreshing and adds crunch.
- Miso soup: Warm and comforting alongside the bowls.
- Sliced avocado: Adds creaminess and healthy fat.
Storage & Reheat (No Soggy Leftovers)
You can store Meal Prep Teriyaki Chicken Bowls in the fridge for up to 4 days. If you want to keep them longer, they can be frozen for about 2–3 months. To reheat without making the chicken soggy, use an air fryer or oven. Heat at 350°F for about 10 minutes until warmed through.
Got Leftovers? Make Them Work for You
Leftovers aren’t a punishment they’re tomorrow’s head start. Chop last night’s roasted veg into a quick omelet, tuck shredded chicken into warm tortillas, or stash a soup portion in the freezer for a lazy-night rescue. Store smart, reheat gently, and keep the add-ins simple so flavors stay bright. Want more no-stress ideas? See more easy tips here.
10-Minute Prep & Time-Saving Shortcuts
- Pre-chopped vegetables: Save time using bags of pre-cut stir-fry veggies.
- Rotisserie chicken: Use store-bought rotisserie chicken for even faster prep.
- Bagged frozen rice: Just heat and add to your bowl.
- Pre-packaged teriyaki sauce: Use store-bought sauce if you’re short on time.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Smart Swaps & Variations
- Budget swap: Use chicken thighs instead of breasts for a cheaper option.
- Health swap: Substitute brown rice with cauliflower rice for a low-carb meal.
- Convenience swap: Use pre-cooked quinoa to save time on cooking.
- Allergy swap: Replace coconut aminos with soy sauce or tamari.
Meal Prep Teriyaki Chicken Bowls
Ingredients
For the Teriyaki Sauce
- 2 cloves 2 garlic cloves, minced
- 2 tablespoons 2 tablespoons of grated fresh ginger
- 1.5 tablespoons 1.5 tablespoons of raw honey
- ⅓ cup ⅓ cup of coconut aminos
- ½ cup ½ cup of vegetable or chicken broth
- ½ tablespoon ½ tablespoon of gluten-free flour To thicken the sauce
Main Ingredients
- 1.5 pounds 1.5 lbs chicken breasts, diced
- 1.5 tablespoons 1.5 tbsp sesame oil, divided For cooking chicken and sautéing vegetables
- 4 cups 4 cups frozen stir-fry vegetables
- 2 cups 2 cups cooked brown rice or quinoa
- 1 tablespoon 1 tbsp sesame seeds, for garnish
Instructions
Make Teriyaki Sauce
- In a small pot, whisk together minced garlic, grated ginger, honey, coconut aminos, and broth.
- Bring this mix to a simmer over medium heat.
- Whisk in gluten-free flour until the sauce thickens. Set aside.
Cook Chicken
- Heat 1.5 tablespoons of sesame oil in a skillet over medium-high heat.
- Add the diced chicken breasts and cook until golden brown and fully cooked (about 6–8 minutes).
- Pour in the prepared teriyaki sauce and let it simmer for another 2 minutes.
Sauté Veggies
- In another pan, heat the remaining sesame oil.
- Add frozen stir-fry vegetables and sauté for 5–6 minutes until crisp-tender.
Assembly
- Divide cooked brown rice or quinoa into food containers.
- Top each portion with teriyaki chicken and sautéed veggies.
- Sprinkle with sesame seeds.
Notes
Nutrition
Lazy Cook’s Pro Tips
Smart tweaks make all the difference. Line sheet pans with parchment to skip the scrub, stash minced garlic in the fridge for instant flavor, and double-batch sauces so you’ve always got a quick fix ready for busy nights. These small habits keep weeknight cooking simple without losing an ounce of taste. See more time-saving tips here and make dinner feel easy again.
FAQs
Can I use tofu instead of chicken?
Definitely. Firm or extra-firm tofu works best—press it to remove moisture, dice it, and sauté just like the chicken. The teriyaki sauce soaks in beautifully, giving you a flavorful vegetarian bowl.
How do I keep the chicken from drying out?
Cook over medium-high heat and pull it off as soon as it’s golden and no longer pink. Letting it simmer briefly in the teriyaki sauce locks in moisture and flavor.
What’s the best way to store and reheat these bowls?
They last up to 4 days in the fridge or 2–3 months in the freezer. For reheating, the microwave works in a pinch, but an air fryer or oven at 350°F keeps the chicken juicy and veggies crisp.
Can I double or triple the recipe?
Yes, just scale the ingredients. Use a larger skillet or cook in batches to avoid overcrowding, which can make the chicken steam instead of sear. Portion into containers for grab-and-go meals.
Try These Bowls Tonight
Meal Prep Teriyaki Chicken Bowls are the perfect balance of speed, nutrition, and flavor. With tender chicken, fresh veggies, and homemade sauce, this recipe makes dinner simple while still feeling special. Best of all, it doubles as a meal prep hero ready to grab from the fridge all week long. Cook it once, enjoy it multiple times, and make weeknights easier with this crowd-pleasing bowl.
What’s Cooking in Your Kitchen?
Tried this recipe your own way? I want to see it. Snap a quick pic and tag us, or drop a comment with what you tweaked. Lazy cooking works best when we swap ideas and your spin might be the next Lazy Meal Prep favorite.
Post your photo and tag @lazy_mealprep I’ll share my favorites in stories.
