Description
A comforting and delicious meal prep option featuring tender chicken, homemade teriyaki sauce, and colorful stir-fry vegetables over a base of brown rice or quinoa.
Ingredients
- 1.5 lbs chicken breasts, diced
- 1.5 tbsp sesame oil, divided
- 4 cups frozen stir-fry vegetables
- 2 cups cooked brown rice or quinoa
- 1 tbsp sesame seeds, for garnish
- Homemade Teriyaki Sauce:
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1.5 tbsp raw honey
- ⅓ cup coconut aminos
- ½ cup vegetable or chicken broth
- ½ tbsp gluten-free flour
Instructions
- Make your teriyaki sauce by whisking together minced garlic, grated ginger, raw honey, coconut aminos, and broth in a small pot. Bring it to a simmer over medium heat, stirring occasionally.
- Gradually whisk in gluten-free flour until the sauce thickens, then set aside to cool.
- In a skillet, heat 1 tbsp of sesame oil over medium-high heat and add the diced chicken, cooking until golden and fully cooked for about 6–8 minutes.
- Pour the teriyaki sauce over the cooked chicken and let it simmer for an additional 2 minutes.
- In a separate pan, heat the remaining sesame oil and sauté the frozen stir-fry vegetables for about 5–6 minutes until they are crisp-tender.
- Divide cooked brown rice or quinoa into meal prep containers and top with teriyaki chicken and sautéed vegetables. Garnish with sesame seeds.
Notes
Consider marinating your chicken in teriyaki sauce for extra flavor. Store in glass containers for meal prep.
