Chicken Teriyaki Meal Prep Ideas
If you’ve ever stood in your kitchen at 7 p.m., wondering what in the world to cook, let me tell you, this chicken teriyaki with broccoli and rice has saved me more than once. It’s one of those recipe meal prep dishes that feels like a hug in a bowl—sweet, savory, and full of flavor that just works after a long day.
I love recipes meal prep that don’t feel like they came out of a sad plastic container. This one checks that box. Juicy chicken, crisp broccoli, and fluffy rice—honestly, I could eat this three times a week. And the best part? It sneaks into the category of meal prep chicken recipes so effortlessly, I almost feel like I’m cheating at the whole cooking game.
When people ask me about the best meal prep recipes, this is the one I pull out of my back pocket. It’s quick enough for easy healthy meal prep and versatile enough for anyone looking for fresh meal ideas that don’t involve endless chopping or complicated sauces. And, yes, you can totally make it on a lazy Sunday and feel like you’ve got your life together.
Servings: 4 servings
Ingredients
- 500 g chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 300 g broccoli florets
- 200 g jasmine rice
- 2 cups water
- Salt and pepper to taste
- Sesame seeds for garnish
- Spring onions for garnish
Instructions
- Rinse the rice until the water runs clear, then cook it in 2 cups of water until fluffy. Set aside.
- Heat olive oil in a large skillet or wok. Add the chicken pieces and season lightly with salt and pepper. Cook until golden brown.
- In a small bowl, whisk together soy sauce, teriyaki sauce, honey, garlic, ginger, and sesame oil.
- Pour the sauce over the chicken and stir well until coated. Let it simmer for 5 minutes.
- Add the broccoli florets and cook until they are bright green and slightly tender, about 3–4 minutes.
- Serve the chicken and broccoli over the cooked rice. Sprinkle with sesame seeds and sliced spring onions before serving.