Ingredients
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 1-inch piece fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 cup honey
- 2 chicken breasts (about 10 oz / 300g each)
- 1 cup Jasmine or Basmati rice
- 1 cup water (or more if cooking on stove)
- 4 cups broccoli florets
- 2 red bell peppers, sliced
- 1 Tbsp avocado oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Sesame seeds, for garnish
- Sliced spring onions, for garnish
Instructions
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Preheat your oven to 400°F (200°C).
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In a small bowl, whisk together cornstarch and cold water until smooth.
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In an oven-safe baking dish, combine cornstarch slurry, soy sauce, mirin, grated ginger, garlic, and honey. Stir well.
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Place the chicken breasts into the sauce and bake for about 25 minutes, or until the internal temperature reaches 155°F (it will rise to 165°F during resting).
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While the chicken is baking, toss broccoli and bell pepper slices with avocado oil, salt, and pepper. Spread on a baking sheet and roast in the oven alongside the chicken for 15–20 minutes, depending on desired tenderness.
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Cook the rice in an Instant Pot or on the stovetop according to package instructions.
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Once the chicken is done, remove from the oven and let rest for 10 minutes. Slice into bite-sized pieces and return to the thickened teriyaki sauce. Toss to coat evenly.
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Assemble meal prep bowls by dividing rice, roasted vegetables, and teriyaki chicken evenly among 4 containers. Garnish with sesame seeds and sliced spring onions. Store in the fridge for up to 4 days.
Notes
- Chicken Temperature: Using a digital meat thermometer ensures the chicken is perfectly cooked and safe to eat.
- Vegetable Options: Swap broccoli and bell peppers with other quick-roasting vegetables like zucchini, carrots, or snap peas.
- Sauce Tips: The sauce thickens naturally during baking. Stir the chicken gently into the sauce after slicing to coat evenly.
- Meal Prep: Store in airtight containers and reheat in the microwave for 1–2 minutes until warmed through.
- Prep Time: 10 min
- Cook Time: 25 min