Teriyaki Chicken Meal Prep
Teriyaki Chicken Meal Prep with lean chicken breast, bright crispy snap peas coated in healthy teriyaki sauce, and brown rice is a dish that will make your co-workers jealous!
Servings: 4 servings
Calories: 489kcal
Ingredients
- 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 oil divided
Instructions
- Cook brown rice as per package instructions.
- 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.
- In a small bowl, add soy sauce, maple syrup, water, vinegar, cornstarch, and 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.
- 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.
Video
Notes
- Store: Refrigerate for up to 5 days.
Nutrition
Serving: 1container | Calories: 489kcal | Carbohydrates: 58g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 479mg | Fiber: 4g | Sugar: 16g