Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 2 cups shelled edamame (fresh or thawed)
- 2 cups broccoli florets
- 2 cups cooked brown rice or quinoa
- 1/4 cup low-sodium soy sauce or liquid aminos
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon olive oil
- Sesame seeds and sliced green onions for garnish
Instructions
- Step 1: Prepare the Teriyaki Sauce
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Once combined, set aside. In a separate tiny ramekin, mix the cornstarch and water to create a slurry. This slurry will be the secret to getting that thick, glossy coating on your chicken later in the cooking process. - Step 2: Sauté the Chicken and Vegetables
Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breast in a single layer. Cook for about 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Add the broccoli florets and edamame to the pan during the last 3 minutes of cooking. Pour the prepared sauce over the mixture and stir well. Pour in the cornstarch slurry and let the sauce bubble for 1 minute until it thickens and coats everything beautifully. - Step 3: Plating and Storage
Lay out four meal prep containers. Divide the cooked brown rice or quinoa equally among the bowls. Top the grain base with the teriyaki chicken, edamame, and broccoli mixture. Garnish each bowl with a sprinkle of sesame seeds and sliced green onions. Allow the meals to cool completely before snapping on the lids and placing them in the refrigerator.
- Cook Time: 30 minutes