Teriyaki Chicken Meal Prep
Skip the bottled teriyaki sauce for this one. Soy, sake, mirin, and a touch of sugar simmered down into something properly sticky and glossy is worth the extra five minutes.
The chicken gets a light cornflour coating before it’s seared, which helps the sauce cling and thicken right in the pan instead of just sitting on top.
Brown rice and a quick sauté of bok choy round it out, and the whole thing holds up really well through the week.
Teriyaki Chicken Meal Prep
CHICKEN · MEAL PREP · EASY
A Proper Sticky Glaze, From Scratch
Simmering the sauce with the chicken for the full six minutes is what gets it properly thick and glossy, not thin or watery like a lot of quick teriyaki recipes end up.
The cornflour coating on the chicken does double duty, it gives you a nice sear and helps thicken the sauce as everything simmers together.
Bok choy sautéed just until al dente keeps some crunch against the soft rice and glossy chicken, so the whole container has some texture variety.
Teriyaki Chicken Meal Prep
Ingredients
Chicken
- 15 ml Peanut Oil
- 1 kg Chicken Thigh or Breast, Boneless & Skinless Sliced or Diced
- 13 g Cornflour Cornstarch
Teriyaki Sauce
- 60 ml Soy Sauce
- 30 ml Dark Soy Sauce
- 80 ml Cooking Sake
- 80 ml Mirin
- 12 g Sugar
Brown Rice & Bok Choy
- 350 g Brown Rice Washed
- 15 ml Peanut Oil
- 4 Bok Choy Sliced
- 5 ml Sesame Oil
- Sesame Seeds Small Sprinkle
- Salt & Pepper To Taste
Method
- Place a pot of water over high heat and bring to a boil. Add the brown rice, stir to prevent clumping, and cook for 28 minutes. Remove and drain. Place the cooked rice back into the pot, cover with a lid, and let it steam for 8 minutes off the heat. Remove the lid, fluff with a fork or spatula, and set aside.
- In a small saucepan, add all the teriyaki ingredients. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Remove and set aside.
- In a mixing bowl, add the chicken and cornflour and mix to coat.
- Place a pan over medium-high heat, add the peanut oil, and sear the chicken for 5 minutes on each side, or until golden. Pour over the teriyaki sauce, mix to combine, and bring to a boil. Reduce the heat to low and simmer for 6 minutes, or until thick and the chicken is cooked through to an internal temperature of 74°C (165°F). Remove and set aside.
- Place a clean pan over medium-high heat, add the peanut oil and bok choy, and sauté for 5 minutes, or until golden and al dente. Add the sesame oil and seasoning to taste, mix to combine, and remove from the heat.
- To serve, place the brown rice on one side of the meal prep containers, the bok choy in the centre, and the teriyaki chicken on the other. Garnish with sesame seeds, if using. Dig in.
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11 thoughts on “Teriyaki Chicken Meal Prep”
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I’ve made this a few times now and it’s delicious. I really appreciate the easy instruction and the quality recipes, it’s greatly helped me expand my in house menu and the family appreciates it.
Happy to hear, Matt. Thank you for the comment. Glad you and the family have been enjoying the meals.
Best meal prep I have found on the net so far. I have tried 3 of your meals and honestly I can say that they are so delicious and easy to follow.
Hey Mike. Thank you so much for that. Im glad you’ve been enjoying the recipes.
Super yummy!!!!
Thank you!
Have made this recipe and others from CJO and I love it! Definitely recommend.
Thank you so much, William. I appreciate it. Glad you’re enjoying the recipes.
I love your recipes! Easy, cheap and delicious! Thank you!
Thank you very much. It’s great to hear you’re enjoying the recipes.
Thank you so much! It’s great to hear.