Asian Meal Prep Bowls

Name: Asian Meal Prep Bowls
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 5 servings
Ingredients: 1 cup brown rice; 1 tablespoon olive oil; 2 red bell pepper; 12 ounces broccoli florets; 1 tablespoon cornstarch; ⅓ cup reduced sodium soy sauce; ¼ cup brown sugar; 3 cloves garlic; 1 tablespoon freshly grated ginger; 2 tablespoons honey; 2 pounds boneless; 2 tablespoons olive oil; 1 teaspoon sesame seeds; 1 green onion

User Reviews

5.0

15 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 25 mins
Servings
5 servings
Course
Main Course
Cuisine
Asian

Asian Meal Prep Bowls

Iris Warren

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Meal prep for the entire week with teriyaki chicken, broccoli, bell pepper and brown rice. The sauce is also completely homemade!

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Ingredients

Servings

1 cup brown rice
1 tablespoon olive oil
2 red bell pepper cut lengthwise into strips
12 ounces broccoli florets about 2-3 cups

For the teriyaki chicken

1 tablespoon cornstarch
⅓ cup reduced sodium soy sauce
¼ cup brown sugar packed
3 cloves garlic minced
1 tablespoon freshly grated ginger
2 tablespoons honey
2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon sesame seeds
1 green onion thinly sliced

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Instructions

To make the teriyaki chicken, whisk together cornstarch and 1/4 cup water in a small bowl; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add bell peppers and cook, stirring occasionally, until just tender, about 7-8 minutes.
Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
Divide rice into meal prep containers. Top with bell peppers and broccoli with chicken and reserved soy sauce mixture, sesame seeds and green onion, if desired.