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- 1.5 lbs boneless, skinless chicken thighs - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - 1 teaspoon cornstarch (optional for thickening) - 2 cups broccoli florets - 2 carrots, sliced - 1 red bell pepper, sliced - 1 cup cooked brown rice or quinoa This dish shines with simple yet flavorful ingredients. Chicken thighs give you juicy meat. The teriyaki sauce combines sweet and savory notes. For veggies, I love using broccoli, carrots, and bell pepper. They add color and crunch. - Additional veggies like snap peas or mushrooms - Proteins like tofu or shrimp - Garnishing options such as sesame seeds and green onions Feel free to mix in other veggies. Snap peas add a nice snap. Mushrooms bring an earthy taste. For proteins, try tofu for a vegetarian twist. You can also garnish with sesame seeds or sliced green onions to make it pop. - Large skillet or pan for cooking - Mixing bowls for the marinade - Resealable bags or shallow dishes for marinating - Meal prep containers for storage Having the right tools makes cooking easier. A large skillet helps cook the chicken evenly. Use mixing bowls for preparing the marinade. Resealable bags are perfect for marinating. Finally, meal prep containers keep your food fresh and ready to eat. For the full recipe, check out the Easy Teriyaki Chicken Meal Prep. To start, gather the marinade ingredients. In a bowl, mix: - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil If you want a thicker sauce, add 1 teaspoon cornstarch mixed with a splash of water. Stir well until combined. For the best flavor, let the chicken marinate longer. I recommend at least 30 minutes in the fridge. If you have time, marinate overnight for a deeper taste. This step is key to tender and tasty chicken. Next, heat a large skillet over medium heat. While it warms up, take the chicken thighs out of the marinade. Place them in the hot pan. Cook for about 6-7 minutes on each side. You want them golden brown and fully cooked. Use a meat thermometer to check. The inside should reach 165°F (75°C). This ensures the chicken is safe to eat. While the chicken cooks, it's time for the veggies. You can steam or sauté them. For this dish, I like to use: - 2 cups broccoli florets - 2 carrots, sliced - 1 red bell pepper, sliced If you sauté, add a little oil to a separate pan. Cook the veggies for about 4-5 minutes. This keeps them tender-crisp. The bright colors of the vegetables make the dish pop. Don't overcook; you want them vibrant and fresh. Once everything is cooked, you can combine it and finish your Easy Teriyaki Chicken Meal Prep. For the full recipe, check out the sections above. Marinating your chicken is key for great taste. I recommend marinating for at least 30 minutes. If you have time, let it sit overnight. This helps the chicken soak up all the flavors. You can also add more seasonings to the marinade. A pinch of red pepper flakes adds heat, while a splash of orange juice gives a sweet touch. To make meal prep easier, gather all your ingredients before you start. This saves time and keeps things organized. Cook in batches to prepare multiple meals at once. You can grill several chicken thighs or steam a lot of vegetables. This way, you have meals ready for days. If you want a thicker sauce, cornstarch works well. Mix it with a little water before adding it to the sauce. This helps it thicken nicely. If you don't have cornstarch, try mashing some cooked veggies into the sauce. This adds thickness and flavor without any extra ingredients. {{image_2}} You can easily switch up the protein in this recipe. Chicken thighs are great, but chicken breast works well too. It’s leaner and still tasty. If you want a meat-free option, try tofu. Press it first to remove extra water. Then, cube it and marinate just like the chicken. You could also use pork or beef. Both soak up the teriyaki flavors nicely. Feel free to get creative with vegetables! Broccoli, carrots, and red bell peppers are fantastic, but many others fit too. Think snap peas, zucchini, or bell peppers in different colors. Seasonal vegetables can add a fresh twist. For instance, asparagus in spring or squash in fall. If you have veggies you need to use up, toss them in! This teriyaki chicken pairs so well with many sides. You can serve it over rice, quinoa, or noodles for a filling meal. Want something lighter? Try it on a salad for a fresh crunch. You can even wrap it in lettuce or tortillas for a fun twist. This dish works for any meal of the day! For the full recipe, check back to ensure you have all the ingredients ready. To keep your Easy Teriyaki Chicken fresh, use airtight containers. Glass containers are great since they don’t stain. Plastic containers work too. Make sure they seal well. Store your meal prep in the fridge for up to four days. This way, you can enjoy it all week! You can freeze your teriyaki chicken for later. Let the chicken cool fully before packing it. Divide it into single servings. Use freezer-safe containers or bags. Label them with the date. When you're ready to eat, thaw it in the fridge overnight for best results. To reheat your teriyaki chicken, the microwave is quick. Place it in a microwave-safe dish and cover it. Heat it in short bursts. Stir often to avoid hot spots. You can also reheat it on the stove. Just add a splash of water to keep it moist. Heat over low until warm. This method helps keep the chicken juicy and tasty. You can store Easy Teriyaki Chicken in the fridge for up to four days. Make sure to keep it in an airtight container. This helps to keep it fresh and safe to eat. If you want to keep it longer, you can freeze it. When frozen, it can last for about three months. Just remember to thaw it in the fridge before reheating. Yes, you can make this dish vegetarian! Replace the chicken with firm tofu or tempeh. Both options absorb flavors well. You can also use seitan for a meat-like texture. For the marinade, ensure the soy sauce is gluten-free if needed. Feel free to add more veggies for extra nutrients and flavor. Using bottled teriyaki sauce is fine! It saves time and is easy to use. However, store-bought sauces can have added sugars and preservatives. If you prefer a healthier option, making your own is best. You have control over the ingredients and can adjust the flavor to your liking. Teriyaki chicken pairs well with many sides. Here are a few tasty ideas: - Steamed rice or quinoa - Stir-fried vegetables - Asian coleslaw - Cucumber salad - Kimchi These sides add balance and enhance the meal's flavor. They also make your plate colorful and appealing. Enjoy experimenting with different combinations! This guide has shown you how to make easy teriyaki chicken. You learned about key ingredients, tools, and cooking methods. We covered tips for flavor and meal prep efficiency. Variations help you customize the dish to your taste. Remember to store and reheat your meals properly to keep them fresh. Enjoy your cooking journey and share your tasty results!

Easy Teriyaki Chicken Meal Prep

Searching for a quick and delicious meal prep option? Try this Easy Teriyaki Chicken recipe! Packed with flavor, tender chicken thighs, and colorful veggies, it's perfect for your weekly meals. With just a few simple steps and ingredients, you'll have a tasty dish ready in no time. Dive into the complete recipe and elevate your meal prep game today! Click to explore this quick and simple dish that everyone will love.
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1/4 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 teaspoon cornstarch (optional for thickening)

2 cups broccoli florets

2 carrots, sliced

1 red bell pepper, sliced

1 cup cooked brown rice or quinoa

Sesame seeds and green onions for garnish

Instructions
 

Prepare the Marinade: In a bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. If you prefer a thicker sauce, mix the cornstarch with a splash of water and add it to the marinade.

    Marinate the Chicken: Place the chicken thighs in a resealable bag or a shallow dish. Pour half of the marinade over the chicken, making sure it’s well coated. Reserve the other half of the marinade for later. Seal or cover, and let marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).

      Cook the Chicken: Preheat a large skillet or pan over medium heat. Remove the chicken from the marinade and add it to the hot pan. Cook for about 6-7 minutes on each side, or until fully cooked and golden brown, ensuring the internal temperature reaches 165°F (75°C).

        Prepare the Vegetables: While the chicken is cooking, steam or sauté the broccoli, carrots, and red bell pepper in a separate pan until tender-crisp (about 4-5 minutes).

          Combine Everything: Once the chicken is cooked, pour the reserved marinade over it in the skillet. Let it simmer for 1-2 minutes until heated through and slightly thickened.

            Assemble the Meal Prep: Divide cooked brown rice or quinoa into meal prep containers. Top with the cooked chicken and stir-fried vegetables.

              Garnish: Sprinkle sesame seeds and sliced green onions on top for added flavor and a burst of color.

                Prep Time: 40 minutes | Total Time: 1 hour | Servings: 4