Description
Tasty sauce makes chicken, veggies, and rice the prefect treat in this Chicken Teriyaki bowls!
Ingredients
Scale
Sauce:
- 3/4 cup water
- 3/4 cup soy sauce
- 3/4 cup honey
- 2 1/2 tablespoons sesame oil
- 1 teaspoon red pepper flakes
- 2 tablespoons cornstarch
Bowls:
- 2 cups rice
- 4 tablespoons olive oil
- 7 1/2 cups broccoli
- 5 cups snap peas
- 6 chicken breasts
- salt and pepper
- sesame seeds
Instructions
- Mix together all of the sauce ingredients and set aside.
- Cook rice according to package instructions.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. When the oil is hot, add the broccoli and snap peas. Sauté for 5-7 minutes until the broccoli and peas are tender. Place evenly in meal prep containers or bowls.
- While the veggies are cooking, slice the chicken into bite sized pieces.
- Add 2 tablespoons of oil to the hot pan used for the veggies. Add the chicken and add salt and pepper to your liking.
- Cook the chicken until cooked through, 7-10 minutes.
- Add the sauce to the pan and simmer for 2 minutes until thickened.
- Add the chicken and the cooked rice to the bowls or containers.
- Store int he fridge up to 4 days or freeze up to 3 months. Re-heat in the microwave for 3-4 minutes.
- Prep Time: 15
- Cook Time: 20