Teriyaki Chicken Meal Prep

Name: Teriyaki Chicken Meal Prep
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ¼ cup soy sauce; 2 tablespoons rice wine vinegar; 2 tablespoons honey; 1 tablespoon cornstarch; 1 tablespoon avocado oil; 1 thumb ginger (minced); 1 garlic clove (minced); 1 teaspoon sesame oil; 4 (6-ounce) boneless skinless chicken breasts; 1 cup long-grain rice; ½ teaspoon salt (plus more to taste); Black pepper (to taste); 1 ½ cups + 3 tablespoons water (divided); 1 head broccoli (cut into florets)

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Teriyaki chicken meal prep containers with rice and broccoli.

My Teriyaki Chicken Meal Prep Is So Good

I’m always trying to get better at meal prepping—mainly because having lunches ready to go during the week feels like such a win.

This Teriyaki Chicken Meal Prep checks all the boxes for me. It’s quick, tastes yummy and everything cooks in one pan, including the broccoli. (I’ll take fewer dishes to was every day!)

In just about 40 minutes, I can prep nearly a week’s worth of lunches. This recipe has definitely earned its spot in my meal prep rotation!

Ingredients You’ll Need

Ingredients for recipe: chicken, soy sauce, vinegars, seasonings, ginger, garlic, cornstarch, and rice.

Soy sauce: You can use low-sodium soy sauce or gluten-free tamari.
Rice wine vinegar: This type of vinegar is sweeter and milder! If you can’t find it, I’d use apple cider vinegar or white wine vinegar to taste.
Honey: Sweetness balances saltiness!
Cornstarch: This helps the sauce thicken and coat the chicken. You can also use arrowroot powder if that’s what you have.
Avocado oil: If you’re out use another high-heat oil.
Ginger and garlic: Mince both of these. You can use 1 teaspoon of ground ginger or ½ teaspoon granulated garlic if you’re out of fresh of either of these.
Sesame oil: I like to use toasted sesame oil. If you have tahini (sesame paste), mix 1 to 1½ teaspoons into the sauce for a nutty flavor similar to sesame oil.
Boneless skinless chicken breasts: You can use thighs, or chicken tenderloins if that’s what you’ve got.
Long-grain rice: I usually use a long-grain white rice like basmati, but you can use brown rice, too.
Broccoli: Trim off the broccoli’s stems, then cut it into florets! You can also buy pre-cut broccoli.

Popular Additions

Add more veggies. Snow peas, carrots, spinach, or cauliflower would be great!
Use fresh herbs and scallions for flavor. Top this chicken teriyaki with chopped, fresh cilantro and sliced scallions.
Add another side. Of course, you can make this teriyaki chicken for dinner! When I do, I’ll add a cucumber salad alongside it.

How to Make Teriyaki Chicken Meal Prep

This easy recipe requires just one pan and a little time! I think the work is well worth the reward of having 4 delicious lunches.

Sauce ingredients in a bowl before mixing. — **Step 1:** In a large bowl, whisk the soy sauce, vinegar, honey, cornstarch, oil, ginger, garlic, ginger, and sesame seed oil.

Chicken tossed in a Teriyaki marinade. — **Step 2:** Add the chicken and toss to coat. Allow to marinate.

Teriyaki marinated chicken breasts in a skillet before cooking. — **Step 3:** Heat a large skillet, remove the chicken from the marinade, and place in the preheated pan (reserving the marinade). Cook the chicken until almost cooked through and golden brown.

Chicken after cooking and coated in thicken sauce. — **Step 5:** Add the remaining marinade to the pan and continue to cook until the marinade has thickened and the chicken is fully cooked through.

Broccoli and sauce in a skillet before cooking. — **Step 5:** In the same skillet used to cook the chicken, add the broccoli florets and some water.

Broccoli after cooking with sauce. — **Step 6:** Cover and cook until tender and bright green. Season with salt and pepper.

My Best Teriyaki Chicken Meal Prep Tips

Don’t skip the marinating time. This is what will make the chicken flavorful! Even if you only have 20 minutes, it’ll be worth it.
Use a nonstick skillet for easy cleanup. The teriyaki sauce has sugary, salty ingredients that can easily burn. For that reason, I use a nonstick skillet to keep cleanup simple!
Don’t toss the sauce. Remember to reserve that marinade after removing the chicken! You’ll add it to the skillet once the chicken’s almost cooked.
Shake off the excess marinade before adding the chicken to the skillet. Like I mentioned, the teriyaki sauce can burn quickly! You don’t want this to happen while the chicken’s cooking.

Frequently Asked Questions

How do I store and reheat teriyaki chicken meal prep?

The chicken will keep in the fridge for 4-5 days. To reheat, I recommend just using the microwave! It should take just a few minutes.

Why isn’t my sauce thickening?

Make sure you added the cornstarch to the marinade. Cornstarch activates when heated and helps thicken the sauce. If it’s still too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry and stir it into the sauce while simmering.

How do I know when the chicken is cooked?

The easiest way is to use an instant-read thermometer. Once the chicken reaches 165°F the chicken is done!

The marinade burns in the skillet. What can I do?

If the marinade burns, it’s likely the heat is too high. Cook the chicken over medium-high heat and monitor closely. Make sure to shake off excess marinade before adding the chicken to the skillet, as too much liquid can cause the sugars in the sauce to caramelize and burn.

Teriyaki chicken meal prep container with rice and broccoli.

More Meal Prep Recipes:

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