Honey Teriyaki Chicken and Rice Bowls : Easy High-Protein Meal Prep
Honey Teriyaki Chicken and Rice Bowls are the perfect balance of sticky sweetness and rich umami flavor. Tender chicken is coated in a glossy honey teriyaki glaze, then layered over fluffy rice with crisp vegetables for a complete, satisfying meal. It’s simple to prepare, packed with protein, and ideal for stress-free lunches throughout the week. One batch, four flavorful meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Chicken
1 ½ lbs boneless skinless chicken breast, diced
1 tbsp olive oil
Salt and black pepper to taste
For the Honey Teriyaki Sauce
⅓ cup low-sodium soy sauce
2 tbsp honey
1 tbsp brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch + 1 tbsp water (slurry)
For the Bowls
2 cups jasmine rice (uncooked)
1 cup steamed broccoli
1 red bell pepper, sliced
1 cup shredded carrots
½ cup snap peas
Green onions and sesame seeds for garnish (optional)
Instructions
Cook jasmine rice according to package instructions. Fluff and set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 6–8 minutes until golden and fully cooked. Remove and set aside.
In the same pan, sauté garlic and ginger for 30 seconds. Stir in soy sauce, honey, brown sugar, and rice vinegar. Simmer for 2–3 minutes.
Add cornstarch slurry and cook until the sauce thickens into a glossy glaze.
Return chicken to the pan and toss until evenly coated.
Divide rice into four containers. Top with glazed chicken and vegetables. Garnish as desired.
Nutrition
- Calories: 510
- Fat: 12g
- Carbohydrates: 57g
- Protein: 40g