Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized cubes
- 2 cups cooked brown rice (or quinoa)
- 2 cups broccoli florets
- 1 large carrot, sliced into rounds
- 1 cup shelled edamame
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- Optional garnish: Sesame seeds and sliced green onions
Instructions
- In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, minced ginger, minced garlic, and sesame oil. Set this aside so the flavors can meld while you prepare the other components.
- Place the broccoli, carrots, and edamame in a steamer basket over boiling water. Steam for about 5 to 7 minutes until they are tender-crisp. You want them to retain their bright color and a slight crunch. Remove from heat and set aside.
- Heat a large non-stick skillet over medium-high heat. Add a tiny splash of oil if needed. Add the chicken cubes in a single layer. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Lower the heat to medium and pour the sauce mixture over the chicken. Stir in the cornstarch slurry. Let the sauce simmer for 2-3 minutes until it thickens and coats the chicken beautifully. Remove from heat immediately to prevent the sauce from burning.
- Divide the cooked brown rice equally among four meal prep containers. Add a portion of the teriyaki chicken on one side and the steamed vegetables on the other. Garnish with sesame seeds and green onions if desired.
- Cook Time: 30 minutes