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- Chicken options: I prefer boneless, skinless chicken thighs for their juicy flavor. Chicken breasts work too, but they can dry out if overcooked. - Marinade components: You need low-sodium soy sauce, honey, and sesame oil. These add sweetness and depth to the dish. - Vegetables and side: Fresh broccoli florets, sliced bell peppers, and snap peas give color and crunch. Serve it all over jasmine or brown rice for a complete meal. - Sesame seeds and green onions: These add a nice touch of flavor and texture. - Alternative toppings for serving: Consider adding sliced radishes or a dash of chili flakes for some heat. This simple ingredient list ensures you can whip up a delicious teriyaki chicken meal prep in no time. For the complete recipe, check out the Full Recipe section. Start by mixing these ingredients in a bowl: - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, minced Whisk until everything combines well. This marinade packs flavor into your chicken. It’s crucial to save half for later. This will add a nice glaze to your sautéed veggies and chicken. Now, let’s marinate the chicken. Place 1 pound of chicken in a resealable bag or dish. Pour the marinade over it. Seal or cover the bag, and refrigerate it. Aim for at least 30 minutes, but overnight gives better flavor. When ready to cook, heat a large skillet on medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Cook the chicken for about 6-7 minutes on each side. You want it cooked through and nicely glazed. After cooking, let the chicken rest for a few minutes. Then, slice it into bite-sized pieces. In the same skillet, use the reserved marinade. Stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. This will thicken your sauce. Cook for 2-3 minutes while stirring constantly. Next, add 2 cups of broccoli, 1 sliced bell pepper, and 1 cup of snap peas to the skillet. Stir-fry these for about 5-6 minutes. You want them tender but still crisp. Now, combine the sliced chicken back into the skillet. Pour the teriyaki sauce over everything. Stir until well coated and heated through. Finally, it’s time to assemble your meal prep containers. Divide cooked rice among them. Top with the chicken and vegetable mixture. Drizzle any extra teriyaki sauce on top. Garnish with sesame seeds and chopped green onions for a beautiful finish. For the full recipe, check out the Easy Teriyaki Chicken Meal Prep section. - Portion Control for Meal Prep: When meal prepping teriyaki chicken, the goal is to make enough for several meals. I recommend dividing the chicken and veggies into equal portions. This way, you avoid overeating and waste. Use 1 cup of rice per serving to keep it balanced. - Best Practices for Reheating Teriyaki Chicken: To reheat, use the microwave. Place the chicken and veggies in a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat in short bursts, stirring in between. This helps keep the chicken juicy. - Suggestions for Additional Spices or Ingredients: To amp up the flavor, try adding a pinch of red pepper flakes for heat. You can also stir in some pineapple chunks for sweetness. Other great options are scallions or sesame seeds. - How to Adjust Sweetness or Saltiness: If you want a sweeter sauce, add a little more honey. To make it less salty, use low-sodium soy sauce. Taste as you go, and adjust to your liking. For the complete cooking process, check out the Full Recipe. {{image_2}} You can easily swap chicken for other proteins like tofu, shrimp, or beef. Each option brings unique flavors and textures to your meal. - Tofu: Use firm or extra-firm tofu. Cut it into cubes. Marinate just like chicken. Sauté it in a skillet until golden brown. - Shrimp: Use peeled and deveined shrimp. They cook quickly. Sauté them for 2-3 minutes until they turn pink. - Beef: Choose flank steak or sirloin. Slice it thinly against the grain. Marinate and cook it in the skillet for about 4-5 minutes. Each protein cooks similarly, so you can follow the same steps as the chicken. This flexibility makes meal prep fun and allows you to try new things. Feel free to change up the veggies based on what you like or what’s in season. Here are some great options: - Carrots: They add sweetness and crunch. - Zucchini: Sliced zucchini cooks quickly and absorbs flavors. - Cauliflower: Adds a nice texture and is low in carbs. Adding more veggies boosts nutrition. They provide fiber, vitamins, and minerals. Plus, they make your meal colorful and appealing. Enjoy experimenting with what you have on hand! For your easy teriyaki chicken meal prep, use airtight containers. Glass containers work well, but BPA-free plastic ones are great too. These containers keep moisture in and air out. Store your chicken and veggies together for the best flavor. To keep your teriyaki chicken fresh, let it cool completely before sealing. This step prevents condensation, which can make your meal soggy. Always label your containers with the date. This way, you know when to eat them. If you want to freeze your teriyaki chicken, follow these simple steps. First, allow the dish to cool. Then, place it in freezer-safe containers. Make sure to leave a little space at the top. Food expands when it freezes. To reheat, take it out the night before and let it thaw in the fridge. You can also microwave it straight from the freezer. Just add a splash of water to keep it moist. Freezing can change the texture of the chicken. It may become less juicy than fresh chicken. However, the flavor remains strong. Your sauce will still taste great too! Yes, you can make teriyaki chicken ahead. For best results, store it in airtight containers. Let it cool before sealing. You can keep it in the fridge for up to four days. For longer storage, freeze it in portions. Thaw it overnight in the fridge before reheating. Teriyaki chicken lasts about four days in the fridge. Always check for signs of spoilage before eating. If it smells off or shows discoloration, throw it away. Proper storage keeps it fresh and safe. Yes, store-bought teriyaki sauce is a great option. It saves time and is convenient. However, check the label for added sugars and sodium. Some brands taste better than others. Experiment to find your favorite. You can serve teriyaki chicken with various sides. Here are some great options: - Steamed jasmine or brown rice - Sautéed bok choy or spinach - Mixed green salad with sesame dressing - Quinoa or cauliflower rice for a low-carb option These sides complement the chicken's sweet and savory notes perfectly. Easy Teriyaki Chicken is a simple, flavorful meal that you can enjoy any time. We discussed the best ingredients, from chicken choices to tasty marinades. I shared tips for marinating, cooking, and assembling your dish. You can modify your recipe with different proteins and veggies. Lastly, we covered storage and how to keep it fresh. With these tips, you can create delicious meals easily. Enjoy your cooking journey!

Easy Teriyaki Chicken Meal Prep

Looking for a tasty meal that's quick and easy to make? Try my Easy Teriyaki Chicken Meal Prep Made Simple! This recipe is packed with flavor and features juicy chicken, vibrant vegetables, and a delicious homemade teriyaki sauce. Perfect for busy weeks, it's customizable with different proteins and veggies. Say goodbye to boring meals and click through to explore this simple guide that will transform your lunch game and keep your taste buds happy!
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Ingredients
  

1 pound (450g) boneless, skinless chicken thighs or breasts

1/4 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 tablespoon cornstarch

2 tablespoons water

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 cup snap peas

Cooked jasmine or brown rice, for serving

Sesame seeds and chopped green onions for garnish

Instructions
 

Prepare the Chicken Marinade: In a mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and ginger until well combined. Set aside half of the marinade for later use.

    Marinate the Chicken: Place the chicken in a resealable plastic bag or shallow dish, pour the marinade over it, seal or cover, and refrigerate for at least 30 minutes (or up to overnight for best flavor).

      Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and add it to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice glaze. Remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.

        Prepare the Sauce: In the same skillet, pour in the reserved marinade. In a small bowl, mix the cornstarch with water until smooth, then add to the skillet. Cook for 2-3 minutes until the sauce thickens, stirring constantly.

          Sauté the Vegetables: In the same skillet, add the broccoli, bell pepper, and snap peas. Stir-fry for about 5-6 minutes, or until vegetables are tender-crisp.

            Combine Everything: Add the sliced chicken back into the skillet with the sautéed vegetables. Pour the teriyaki sauce over the mixture and stir until everything is well coated and heated through.

              Assemble Meal Prep Containers: Divide cooked rice into meal prep containers, followed by the chicken and vegetable mixture. Drizzle any remaining teriyaki sauce over the top.

                Garnish: Sprinkle with sesame seeds and chopped green onions for added flavor and visual appeal.

                  Prep Time: 40 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Use clear meal prep containers to showcase the colorful layers of rice, chicken, and vegetables. For an extra touch, place a lime wedge or a small salad on the side in the container.