Teriyaki Chicken and Broccoli

Teriyaki Chicken And Broccoli

Teriyaki Chicken and Broccoli

Recipe by Maria VergaraCourse: Lunch, Side DishCuisine: American


Prep time


Cooking time






  • 4 meal prep containers

  • 2 cups broccoli florets

  • 2 cups cooked brown rice

  • 1 bell pepper sliced into strips

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces

  • salt and pepper

  • 1 tablespoon oil

  • sesame seeds, for garnish-optional

  • For the Teriyaki Sauce
  • 2 tablespoons honey

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon cornstarch

  • 1 clove garlic, peeled and minced

  • 1/2 teaspoon sesame oil, optional

  • 1/4 cup light soy sauce or 2 tablespoons dark soy

  • 1/4 teaspoon ground ginger, optional


  • Preheat a large pan over medium-high heat. Add chicken, season with salt and pepper. Cook until no longer pink, for about 2-3 minutes.
  • In a small bowl, whisk all the ingredients for the teriyaki sauce.
  • Add the teriyaki sauce to chicken and cook for 4-5 minutes or until sauce is thick. Remove chicken from heat.
  • In the same pan, add the broccoli florets and bell pepper. Stir fry for 2-3 minutes or until the bell pepper is slightly softened.
  • Divide the chicken and broccoli into 4 meal prep containers. Add 1/2 cup of brown rice into each container. Sprinkle with sesame seeds (if desired) and cover. Can store in the fridge for up to 4 days.
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