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I love doing meal prep at my house. Its’ a great way to eat healthier and make sure there is food ready when my schedule is busy. These make-ahead bowls are so delicious and easy to make!
And this recipe can be made over and over again using different variations. Try using shrimp instead of chicken, adapting the saute time of course. Or use a different type of rice, whole grain or cauliflower rice. Try a different vegetable: broccoli, asparagus would be nice with this. Let me know what you come up with!
Prep and store the meal in these glass meal prep containers, and you have a convenient lunch to take to work or pull out the refrigerator and reheat for a quick meal.
Easy Teriyaki Sauce
4 Tbsp chicken stock
6 Tbsp Reduced Sodium Soy Sauce
¼ cup honey
2 tsp sesame oil
½ tsp Red pepper flakes (this gives a mild spice, adjust according to what you like)
3 tsp cornstarch
1 cup uncooked rice (I like Trader Joe’s Brown Rice Medley or you can use brown rice or any other grain that you like, for instance, barley, farro, whole wheat couscous, or you could even use cauliflower rice)
Olive oil (2 Tbsp total, divided)
1 pound washed snap peas
3 large chicken breasts cut into pieces
Salt and pepper
Place all ingredients for the sauce into a jar, shake and set aside.
Cook the rice according to package instructions and divide among 4 or 5 microwavable bowls or containers.
Meanwhile, heat 1 Tbsp. olive oil in a frying pan. Add the snap peas and sauté on medium heat, stirring occasionally until cooked tender crisp. Divide among the 5 bowls.
Heat the other 1 Tbsp. olive oil in the pan (or a separate pan and do this step while snap peas are cooking) and add the chicken. Season with salt and pepper. Cook on medium heat for about 5 to 7 minutes until chicken temperature reaches 150. Do not overcook or the chicken will be dry. I recommend using a digital thermometer.
Shake the sauce in the jar to combine ingredients well then pour into pan with chicken. Turn heat up to medium high and stir constantly for 2 minutes until sauce is thickened and chicken temp is 165. Divide the chicken and sauce among the 5 bowls.
Cover, and refrigerate until ready to eat. Then microwave to reheat. Enjoy!