Grilled Chicken Teriyaki

Upgrade your meal prep routine with this easy peasy Grilled Chicken Teriyaki

This meal-prep version of teriyaki chicken is perfect for lunch time or snack time. It will satisfy the need for take-out without the extra calories and MSG. The sauce is not too sweet or to salty and covered in a sticky teriyaki glaze. I like to add broccoli or sugar snap peas for extra crunch!

This amazing dish comes together in under 20 minutes and can makes 4-5 of meals. Prepare these meal prep dishes on Sunday or after work, and enjoy an entire weeks worth of delicious meals.

To begin, simply chop chicken thighs into small cubes and sauté in a pan. Next, add my simple teriyaki sauce to the chicken and stir until the sauce is thick and glossy. At this point, feel free to add broccoli, sugar snap peas, bell pepper, onion, or any of your favorite veggies to the pan. Sauté until the veggies are soft and your pretty much done, cook the rice and boom you got a great tasting meal made in a flash!

The Recipe

• 2-3 cups basmati rice

• 5 chicken thighs or breasts (I prefer thighs)

• Kosher salt & fresh ground pepper

• Teriyaki sauce

• 1 1/4 cup water

• 1/3 cup brown sugar

• 1/4 cup soy sauce

• 2 tablespoons honey

• 1 large clove of garlic, finely minced

• 1 teaspoon fresh ginger, finely minced

• 2 tablespoons cornstarch

• 2 carrots, cut into 1/4 inch slices (Or bag of sliced from the store)

• 1 cup broccoli florets or sugar snap pears

• 1 tablespoon Avocado oil (Do not use olive oil)

• 1 large clove garlic, minced

• 1 tablespoon soy sauce