Recipe: Teriyaki Chicken and Broccoli

Recipe: Teriyaki Chicken and Broccoli

This meal-prep version of teriyaki chicken is perfect for lunch time. It will satisfy the need for take-out without the extra calories. The chicken is not too sweet or to salt and covered in a sticky teriyaki glaze. We like to add broccoli for extra crunch and fiber but the chicken is also great alone!

The dish comes together in under 20 minutes and makes 4-5 days of lunch. Prepare these meal prep dishes on Sunday or after work, and enjoy an entire weeks worth of delicious lunch.

Teriyaki Chicken and Broccoli



  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper
  • 1 tablespoon oil
  • 2 cups broccoli florets
  • 1 bell pepper sliced into strips
  • Sesame seeds for garnish optional
  • 2 cups cooked brown rice
  • 4 meal prep containers
For the teriyaki sauce:
  • 1/4 cup light soy sauce or 2 tablespoons dark soy
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
  • 1 clove garlic peeled and minced
  • 1/2 teaspoon sesame oil optional
  • 1/4 teaspoon ground ginger optional


  1. Heat a large pan to medium-high heat. Add chicken, season with salt and pepper and cook until no longer pink 2-3 minutes.
  2. Whisk all the ingredients for the teriyaki sauce in a small bowl.
  3. Add the teriyaki sauce to chicken and cook for 4-5 minutes or until sauce is thick.Remove chicken from heat.
  4. Add the broccoli florets and bell pepper to the same pan. Stir fry for 2-3 minutes or until the bell pepper is slightly softened.
  5. Divide the chicken and broccoli into 4 meal prep containers. Add 1/2 cup of brown rice into each container. Sprinkle with sesame seeds (optional) and cover. refrigerate for up to 4 days.

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