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Weekday Meal-prep Chicken Teriyaki Stir-fry

by Camille Bergerson featured in Meal Prep Dinners For The Week

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
    Calories 377
    Fat 6g
    Carbs 43g
    Fiber 4g
    Sugar 33g
    Protein 40g

Estimated values based on one serving size.

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Preparation

  1. In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
  2. Reduce heat to medium and stir in the crushed garlic.
  3. Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
  4. Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
  5. 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.
  6. 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.
  7. Enjoy!
 

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