Teriyaki Chicken Meal Prep

Serves 3
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Directions

  1. 1Cook 200g of jasmine rice.
  2. 2Cook 200g of jasmine rice.
  3. 3Cook 200g of jasmine rice.
  4. 4Steam 3 cups of broccoli florets.
  5. 5Steam 3 cups of broccoli florets.
  6. 6Steam 3 cups of broccoli florets.
  7. 7Season 24oz of boneless, skinless chicken thighs with garlic powder, onion powder, and white pepper on both sides, making sure it's well incorporated.
  8. 8Season 24oz of boneless, skinless chicken thighs with garlic powder, onion powder, and white pepper on both sides, making sure it's well incorporated.
  9. 9Season 24oz of boneless, skinless chicken thighs with garlic powder, onion powder, and white pepper on both sides, making sure it's well incorporated.
  10. 10Lightly spray a large skillet with avocado oil.
  11. 11Lightly spray a large skillet with avocado oil.
  12. 12Lightly spray a large skillet with avocado oil.
  13. 13Sear the chicken on medium-high heat until both sides are sealed and the internal temperature reaches 165 degrees.
  14. 14Sear the chicken on medium-high heat until both sides are sealed and the internal temperature reaches 165 degrees.
  15. 15Sear the chicken on medium-high heat until both sides are sealed and the internal temperature reaches 165 degrees.
  16. 16Add 1.5 cups of G Hughes Sugar Free Teriyaki Marinade to a wok pan or skillet and simmer on low heat.
  17. 17Add 1.5 cups of G Hughes Sugar Free Teriyaki Marinade to a wok pan or skillet and simmer on low heat.
  18. 18Add 1.5 cups of G Hughes Sugar Free Teriyaki Marinade to a wok pan or skillet and simmer on low heat.
  19. 19Once the marinade is simmering, stir in a cornstarch slurry made from 1 tablespoon of cornstarch and 1 tablespoon of water until the sauce thickens.
  20. 20Once the marinade is simmering, stir in a cornstarch slurry made from 1 tablespoon of cornstarch and 1 tablespoon of water until the sauce thickens.
  21. 21Once the marinade is simmering, stir in a cornstarch slurry made from 1 tablespoon of cornstarch and 1 tablespoon of water until the sauce thickens.
  22. 22Slice the cooked chicken into strips.
  23. 23Slice the cooked chicken into strips.
  24. 24Slice the cooked chicken into strips.
  25. 25Add the sliced chicken back into the thickened teriyaki sauce and let it simmer for about 5 minutes.
  26. 26Add the sliced chicken back into the thickened teriyaki sauce and let it simmer for about 5 minutes.
  27. 27Add the sliced chicken back into the thickened teriyaki sauce and let it simmer for about 5 minutes.
  28. 28Divide the teriyaki chicken, rice, and broccoli evenly into three meal prep containers.
  29. 29Divide the teriyaki chicken, rice, and broccoli evenly into three meal prep containers.
  30. 30Divide the teriyaki chicken, rice, and broccoli evenly into three meal prep containers.
  31. 31Top with sesame seeds.
  32. 32Top with sesame seeds.
  33. 33Top with sesame seeds.

Ingredients

  • 24 oz Boneless Skinless Chicken Thighs
  • 24 oz Boneless Skinless Chicken Thighs
  • 24 oz Boneless Skinless Chicken Thighs
  • 200 g Jasmine Rice
  • 200 g Jasmine Rice
  • 200 g Jasmine Rice
  • 3 cups Broccoli Florets
  • 3 cups Broccoli Florets
  • 3 cups Broccoli Florets
  • 1.5 cups G Hughes Sugar Free Teriyaki Marinade
  • 1.5 cups G Hughes Sugar Free Teriyaki Marinade
  • 1.5 cups G Hughes Sugar Free Teriyaki Marinade
  • 1 tablespoon Cornstarch
  • 1 tablespoon Cornstarch
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • 1 tablespoon Water
  • 1 tablespoon Water
  • Garlic Powder
  • Garlic Powder
  • Garlic Powder
  • Onion Powder
  • Onion Powder
  • Onion Powder
  • White Pepper
  • White Pepper
  • White Pepper
  • Sesame Seeds
  • Sesame Seeds
  • Sesame Seeds

Equipment

rice cookerskilletwok pancutting boardknife

Tips

  • You never have to give up any of the food you love to lose weight.
  • Wash your rice.