Meal Prep Teriyaki Chicken

Serves 1
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Directions

  1. 1Wash short grain rice until the water runs clear.
  2. 2Wash short grain rice until the water runs clear.
  3. 3Wash short grain rice until the water runs clear.
  4. 4Cook the rice in a rice cooker.
  5. 5Cook the rice in a rice cooker.
  6. 6Cook the rice in a rice cooker.
  7. 7Cut off any excess fat from the chicken thighs.
  8. 8Cut off any excess fat from the chicken thighs.
  9. 9Cut off any excess fat from the chicken thighs.
  10. 10Lightly season chicken thighs with salt and pepper on both sides.
  11. 11Lightly season chicken thighs with salt and pepper on both sides.
  12. 12Lightly season chicken thighs with salt and pepper on both sides.
  13. 13Spray chicken thighs with a little oil.
  14. 14Spray chicken thighs with a little oil.
  15. 15Spray chicken thighs with a little oil.
  16. 16Broil chicken thighs in the oven for about 6 minutes on each side.
  17. 17Broil chicken thighs in the oven for about 6 minutes on each side.
  18. 18Broil chicken thighs in the oven for about 6 minutes on each side.
  19. 19Blanch some broccolini for a couple of minutes.
  20. 20Blanch some broccolini for a couple of minutes.
  21. 21Blanch some broccolini for a couple of minutes.
  22. 22Make the teriyaki sauce by heating together sake, mirin, sugar, and honey.
  23. 23Make the teriyaki sauce by heating together sake, mirin, sugar, and honey.
  24. 24Make the teriyaki sauce by heating together sake, mirin, sugar, and honey.
  25. 25Grate in some garlic and ginger into the sauce mixture.
  26. 26Grate in some garlic and ginger into the sauce mixture.
  27. 27Grate in some garlic and ginger into the sauce mixture.
  28. 28Once the sugar is dissolved, add low sodium soy sauce and the juices from the chicken.
  29. 29Once the sugar is dissolved, add low sodium soy sauce and the juices from the chicken.
  30. 30Once the sugar is dissolved, add low sodium soy sauce and the juices from the chicken.
  31. 31Bring the sauce to a simmer.
  32. 32Bring the sauce to a simmer.
  33. 33Bring the sauce to a simmer.
  34. 34Add a corn starch slurry to thicken the sauce.
  35. 35Add a corn starch slurry to thicken the sauce.
  36. 36Add a corn starch slurry to thicken the sauce.
  37. 37Coat the chicken thighs in the teriyaki sauce.
  38. 38Coat the chicken thighs in the teriyaki sauce.
  39. 39Coat the chicken thighs in the teriyaki sauce.
  40. 40Broil the chicken thighs in the oven again until they are nice and charred.
  41. 41Broil the chicken thighs in the oven again until they are nice and charred.
  42. 42Broil the chicken thighs in the oven again until they are nice and charred.
  43. 43Slice up the cooked chicken.
  44. 44Slice up the cooked chicken.
  45. 45Slice up the cooked chicken.
  46. 46Portion out the chicken, rice, and broccolini.
  47. 47Portion out the chicken, rice, and broccolini.
  48. 48Portion out the chicken, rice, and broccolini.

Ingredients

  • 10 chicken thighs boneless skinless
  • 10 chicken thighs boneless skinless
  • 10 chicken thighs boneless skinless
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 5 tbsp low sodium soy sauce
  • 5 tbsp low sodium soy sauce
  • 5 tbsp low sodium soy sauce
  • 3 tbsp mirin
  • 3 tbsp mirin
  • 3 tbsp mirin
  • 3 tbsp sake
  • 3 tbsp sake
  • 3 tbsp sake
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 2 tsp garlic grated
  • 2 tsp garlic grated
  • 2 tsp garlic grated
  • 2 tsp grated ginger
  • 2 tsp grated ginger
  • 2 tsp grated ginger
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 1.5 cups rice
  • 1.5 cups rice
  • 1.5 cups rice
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 1 lbs broccolini
  • 1 lbs broccolini
  • 1 lbs broccolini

Equipment

rice cookeroven

Tips

  • This dish is around 750 calories with 65 grams of protein.
  • It is a staple for meal prep rotations.