Teriyaki Chicken Meal Prep

5 from 3 reviews

Healthy Teriyaki Chicken Meal Prep with lean chicken breast and bright crispy snap peas coated in healthy teriyaki sauce, served with brown rice. This lunchbox will make your co-workers jealous!

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


  • 1 cup brown rice, uncooked
  • 1 lb boneless chicken breasts, cut into 1” pieces
  • 3 cups snap peas
  • 3 tbsp soy sauce (I used Bragg liquid aminos)
  • 3 tbsp maple syrup or honey
  • 6 tbsp water
  • 1 tsp rice or white vinegar
  • 1 tbsp cornstarch
  • 2 large garlic cloves, grated & divided
  • 2 tsp ginger, minced & divided
  • 1 green onion sprig, finely chopped
  • 2 tsp sesame seeds
  • 2 tsp avocado oil, divided


  1. Cook brown rice as per package instructions.
  2. In the meanwhile, cut chicken using scissors right in the packaging tray. Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add chicken and cook for 7 minutes, stirring occasionally.
  3. In a small bowl, add soy sauce, maple syrup, water, vinegar, and cornstarch; whisk well (cornstarch settles to the bottom quickly, so make sure to whisk well again before adding to the skillet). To the skillet, add 1 garlic clove, 1 tsp ginger, half of the sauce and cook until sauce has thickened and is sticking to chicken (about 3 minutes). Divide between 4 glass meal prep containers
  4. Return skillet to medium heat and add remaining 1 tsp of oil, snap peas, 1 garlic clove and 1 tsp of ginger; cook for 1 minute, stirring occasionally. Add remaining sauce (whisk again). Cook until sauce has thickened, about 1 minute. Divide between 4 meal prep containers. Then add rice to each container. Sprinkle chicken and snap peas with sesame seeds and green onion.

Store: Refrigerate for up to 5 days.

 Did you make this recipe? Please give it a star rating in the comments.