97% would make again
Weekday Meal-prep Chicken Teriyaki Stir-fry
featured in Meal Prep Dinners For The Week
Tasty Team
December 05, 2019
Total Time
27 minutes
27 min
Prep Time
15 minutes
15 min
Cook Time
12 minutes
12 min
Total Time
27 minutes
27 min
Prep Time
15 minutes
15 min
Cook Time
12 minutes
12 min
Ingredients
for 4 servings
- 3 chicken breasts, cubed
- salt, to taste
- pepper, to taste
- 1 teaspoon garlic, crushed
- ½ cup soy sauce (118 mL)
- ⅓ cup honey (113 g)
- 1 ½ tablespoons sesame seed, more to garnish
- 1 onion, sliced
- 2 small bell peppers, thinly sliced
- 2 cups broccoli (500 g)
- 1 green onion, thinly sliced
- white rice, cooked
Nutrition Info
- Calories 404
- Fat 6g
- Carbs 49g
- Fiber 5g
- Sugar 36g
- Protein 41g
Estimated values based on one serving size.
Preparation
- In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
- Reduce heat to medium and stir in the crushed garlic.
- Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
- Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
- Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
- Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
- Enjoy!
Ingredients
for 4 servings
- 3 chicken breasts, cubed
- salt, to taste
- pepper, to taste
- 1 teaspoon garlic, crushed
- ½ cup soy sauce (118 mL)
- ⅓ cup honey (113 g)
- 1 ½ tablespoons sesame seed, more to garnish
- 1 onion, sliced
- 2 small bell peppers, thinly sliced
- 2 cups broccoli (500 g)
- 1 green onion, thinly sliced
- white rice, cooked
Nutrition Info
- Calories 404
- Fat 6g
- Carbs 49g
- Fiber 5g
- Sugar 36g
- Protein 41g
Estimated values based on one serving size.
Preparation
- In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
- Reduce heat to medium and stir in the crushed garlic.
- Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
- Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
- Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
- Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
- Enjoy!
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