This Teriyaki Chicken Meal Prep delivers delicious lunches and dinners for the whole week. It’s quick to prepare, packed with authentic teriyaki flavor, and requires no marinating.
This Teriyaki Chicken Meal Prep is one of our favorite make-ahead recipes. In about 45 minutes you can prep several meals that save time and money. The sauce develops flavor as the meals sit, so leftovers taste even better. Serve with steamed rice and a green vegetable for a balanced meal.
How to Meal Prep
Meal prepping lets you prepare multiple meals at once so weekdays are easier. It’s a useful habit for busy schedules and brings a few practical benefits:
- Reduces daily meal decisions, freeing your time and energy for other priorities.
- Makes it easier to avoid takeout and control portions.
- Saves money and shortens cooking time during the week.
Tips for Selecting Meal Prep Containers
Good containers simplify meal prep and keep your food fresh. Most rectangular meal-prep containers hold about 4–5 cups of food. Use these tips when choosing containers:
- Brand and size: Stick to a single brand and size so lids and containers are interchangeable.
- Quantity: Buy at least 10 containers if you prepare a week’s worth of lunches.
- Material: Microwave-safe, BPA-free plastic is lightweight and convenient. Glass is a durable alternative if you prefer to avoid plastic.
More meal prep ideas:
- Lemon Chicken Meal Prep
- Orange Chicken Meal Prep
- Beef Lo Mein Meal Prep
Explore other meal prep recipes for more inspiration.
Teriyaki Chicken Meal Prep
Ingredients
- 2 lb boneless skinless chicken breasts, cubed
- 3 tsp vegetable oil
Teriyaki Sauce
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/4 cup vinegar, apple cider or rice vinegar
- 1 tsp ginger powder, or minced fresh
- 4 cloves garlic, minced
- 1 1/2 tbsp cornstarch
- salt and pepper to taste
Optional serving ideas
- 1 tsp sesame seeds
- 1 green onion, minced
- steamed rice
- green vegetable, broccoli or other
Instructions
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Begin by cooking rice and vegetables if you plan to include them.
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In a small bowl, whisk together honey, soy sauce, ginger powder (or fresh ginger), minced garlic, vinegar, and cornstarch until smooth.
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Heat a large skillet over medium-high. Add 1–2 teaspoons of oil and half of the cubed chicken.
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Cook the chicken 2–3 minutes per side until nicely browned. If it isn’t browning, raise the heat and cook another minute. Transfer to a plate and set aside.
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Repeat with the remaining chicken, adding another 1–2 teaspoons of oil as needed.
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Return all the cooked chicken to the skillet.
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Pour the sauce into the pan and stir constantly until it thickens and coats the chicken evenly.
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Remove from heat and let the chicken cool slightly.
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Divide chicken, rice and vegetables among meal prep containers. Garnish with sesame seeds and minced green onion if desired. Store and enjoy throughout the week.
Notes
Please read our nutrition disclaimer.