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Grilled Teriyaki Chicken Meal Prep
...in your mind.
Grilled Teriyaki Chicken Meal Prep

Grilled Teriyaki Chicken Meal Prep

Ingredients

  • 2-3 cups basmati rice
  • 5 chicken breasts
  • Kosher salt & fresh ground pepper
  • Teriyaki sauce, recipe here
  • 2 carrots, cut into 1/2 inch diagonal slices
  • 1 cup broccoli florets
  • 1 tablespoon oil
  • 1 large clove garlic, minced
  • 1 tablespoon soy sauce
  • 15 store-bought Asian dumplings, I used chicken/veggie

Directions

  1. Rinse rice until the water runs clear, put into a pot with 2 cups of cold water for each cup of rice. 1 cup of uncooked rice makes approx 3 cups cooked - so you decide how much you’ll want
  2. Bring to a boil, turn down to a simmer and cover with a lid - cook about 25 minutes, remove from heat and let sit 5 minutes then fluff with a fork, set aside to cool
  3. While the rice cooks, season chicken with salt & pepper and grill, turning often until approx 160 degrees…basting with the teriyaki sauce often in the last few minutes of cooking
  4. Remove from heat, give one more brush with the sauce and set aside to cool
  5. Heat about 3/4 inch of water to boiling in a wide pan (that has a lid) and add carrots. Put on the lid and let steam about a minute and a half, then add broccoli and replace lid - let steam another minute and a half
  6. Drain water well, put back on the heat and add oil , a little salt & pepper and stir fry about a minute
  7. Add a tiny bit more oil, the garlic, and when it becomes fragrant, add the soy and stir everything well to mix - remove to a plate
  8. Make dumplings according to package directions, browning them if you wish, and you should then set aside
  9. Build your boxes: rice, a sliced chicken breast, veggies, dumplings and finally garnish with sesame seeds and something green
Grilled Teriyaki Chicken Meal Prep

Grilled Teriyaki Chicken Meal Prep

Ingredients

  • 2-3 cups basmati rice
  • 5 chicken breasts
  • Kosher salt & fresh ground pepper
  • Teriyaki sauce, recipe here
  • 2 carrots, cut into 1/2 inch diagonal slices
  • 1 cup broccoli florets
  • 1 tablespoon oil
  • 1 large clove garlic, minced
  • 1 tablespoon soy sauce
  • 15 store-bought Asian dumplings, I used chicken/veggie

Directions

  1. Rinse rice until the water runs clear, put into a pot with 2 cups of cold water for each cup of rice. 1 cup of uncooked rice makes approx 3 cups cooked - so you decide how much you’ll want
  2. Bring to a boil, turn down to a simmer and cover with a lid - cook about 25 minutes, remove from heat and let sit 5 minutes then fluff with a fork, set aside to cool
  3. While the rice cooks, season chicken with salt & pepper and grill, turning often until approx 160 degrees…basting with the teriyaki sauce often in the last few minutes of cooking
  4. Remove from heat, give one more brush with the sauce and set aside to cool
  5. Heat about 3/4 inch of water to boiling in a wide pan (that has a lid) and add carrots. Put on the lid and let steam about a minute and a half, then add broccoli and replace lid - let steam another minute and a half
  6. Drain water well, put back on the heat and add oil , a little salt & pepper and stir fry about a minute
  7. Add a tiny bit more oil, the garlic, and when it becomes fragrant, add the soy and stir everything well to mix - remove to a plate
  8. Make dumplings according to package directions, browning them if you wish, and you should then set aside
  9. Build your boxes: rice, a sliced chicken breast, veggies, dumplings and finally garnish with sesame seeds and something green