Description

A comforting, nourishing meal prep recipe featuring silky chicken thighs in a homemade teriyaki sauce served over fluffy rice with fresh vegetables. Perfect for busy weeknights when you need a gentle, self-care dinner.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
1 tablespoon neutral oil (avocado or grapeseed)
Salt and black pepper
1.5 cups short-grain white rice
½ cup low-sodium soy sauce
¼ cup mirin
3 tablespoons dark brown sugar
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
¼ cup water
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 cups broccoli florets
1 medium cucumber, sliced
1 ripe avocado, sliced
2–3 stalks green onions, thinly sliced
1 tablespoon toasted sesame seeds
1 teaspoon toasted sesame oil (optional)

Instructions

Wash rice until water runs clear. Cook in rice cooker or pot with 1:1 water ratio. Let sit covered for 10 minutes to steam.
Pat chicken thighs dry and season with salt and pepper. Slice into bite-sized pieces or strips.
In a small bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, and water. Set aside.
In another small bowl, mix cornstarch with 1 tablespoon cold water to create a slurry.
Heat neutral oil in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until golden brown. Remove chicken and set aside.
Reduce heat to medium. Pour soy sauce mixture into the skillet and simmer for 2-3 minutes.
Stir the cornstarch slurry and pour into the simmering sauce. Stir constantly until the sauce thickens and becomes glossy (1-2 minutes).
Return chicken to the skillet and toss to coat in the sauce. Let sit for a minute to absorb flavors. Drizzle with sesame oil if using.
Fluff rice and divide among bowls. Top with chicken, steamed broccoli, cucumber, avocado, green onions, and sesame seeds. Serve warm.

Notes

Wash rice thoroughly to prevent gumminess. Pat chicken dry for a better sear. Use fresh ginger for best flavor. Toast sesame seeds for nutty aroma. Sauce thickens quickly, so watch closely. Rice texture changes when frozen, so store in fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 12
Sodium: 800
Fat: 12
Saturated Fat: 2
Carbohydrates: 55
Fiber: 4
Protein: 30

Keywords: chicken teriyaki, meal prep, rice bowls, self care dinner, healthy dinner, easy weeknight meals, teriyaki sauce, comfort food