Name: Weekday Meal-Prep Chicken Teriyaki Stir-Fry : Quick, Saucy, and Perfectly Balanced
Ingredients: 1.5 lb (700 g) boneless, skinless chicken breast or thighs, cubed; 1 tablespoon neutral oil (avocado or canola); 1 cup broccoli florets; 1 red bell pepper, sliced; 1 green bell pepper, sliced; ½ onion, sliced; ¼ cup low-sodium soy sauce (or tamari); 2 tablespoons honey or brown sugar; 1 tablespoon rice vinegar; 1 clove garlic, minced; ½ teaspoon fresh ginger, grated; 1 tablespoon cornstarch + 2 tablespoons cold water (slurry); 2 cups cooked rice (white or brown); Sesame seeds and sliced green onions (optional)

Description

This Chicken Teriyaki Stir-Fry is a fresh, homemade answer to boring lunches. Juicy chicken, crisp vegetables, and a sticky-sweet teriyaki sauce come together fast and reheat beautifully. It’s balanced, satisfying, and ideal for meal prep—so future you gets a delicious win with zero stress.

Ingredients

Scale

Stir-Fry

1.5 lb (700 g) boneless, skinless chicken breast or thighs, cubed
1 tablespoon neutral oil (avocado or canola)
1 cup broccoli florets
1 red bell pepper, sliced
1 green bell pepper, sliced
½ onion, sliced

Teriyaki Sauce

¼ cup low-sodium soy sauce (or tamari)
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 clove garlic, minced
½ teaspoon fresh ginger, grated
1 tablespoon cornstarch + 2 tablespoons cold water (slurry)

To Serve

2 cups cooked rice (white or brown)
Sesame seeds and sliced green onions (optional)

Instructions

Prep First
Mix soy sauce, honey, and rice vinegar in a small bowl. In another bowl, stir cornstarch with cold water until smooth.
Cook the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 6–8 minutes, turning once, until golden and cooked through. Remove to a plate.
Cook the Veggies
In the same pan, add onion and bell peppers. Cook 2–3 minutes until slightly soft. Add broccoli and a splash of water; cover and steam 1–2 minutes until tender-crisp.
Make the Sauce
Push veggies aside. Pour in the sauce mixture, then add garlic and ginger. Simmer 1 minute.
Thicken & Combine
Stir the cornstarch slurry and add it to the pan. Stir until the sauce thickens (about 1 minute). Return chicken to the pan and toss to coat.
Serve or Store
Spoon over rice and garnish with sesame seeds and green onions. Cool slightly before dividing into meal-prep containers.

Notes

Use chicken thighs for juicier results when reheating.
Don’t overcrowd the pan—cook chicken in batches if needed for better browning.
Extra flavor: Add a teaspoon of sesame oil at the end.
Spicy kick: Stir in sriracha or chili flakes to the sauce.