**Teriyaki Chicken Meal Prep Bowl**

**Teriyaki Chicken Meal Prep Bowl**

**Ingredients:**

– **For the Teriyaki Chicken:**
– 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tbsp honey or brown sugar
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 garlic cloves, minced
– 1 tsp ginger, minced
– 1 tbsp cornstarch (optional, for thickening)
– 1/4 cup water (if using cornstarch)
– Sesame seeds for garnish

– **For the Vegetables:**
– 1 large broccoli head, cut into florets
– 2 large carrots, peeled and sliced
– Salt and pepper to taste

– **For the Rice:**
– 1 cup jasmine or basmati rice
– 2 cups water
– Fresh parsley or cilantro for garnish

**Instructions:**

1. **Cook the Rice:**
– Rinse the rice under cold water until the water runs clear.
– In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
– Fluff the rice with a fork and set aside.

2. **Prepare the Teriyaki Chicken:**
– In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and ginger.
– In a large skillet, heat a bit of oil over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes.
– Pour the teriyaki sauce mixture over the chicken and stir to coat evenly. If you prefer a thicker sauce, dissolve the cornstarch in water and add it to the skillet. Cook for an additional 2-3 minutes until the sauce thickens.
– Sprinkle with sesame seeds and remove from heat.

3. **Steam the Vegetables:**
– In a large pot with a steamer basket, bring some water to a boil. Add the broccoli florets and carrot slices to the steamer basket, cover, and steam for about 5-7 minutes, or until the vegetables are tender but still crisp.
– Season with a little salt and pepper to taste.

4. **Assemble the Meal Prep Bowls:**
– Divide the cooked rice among your meal prep containers.
– Add a portion of teriyaki chicken on top of the rice.
– Add steamed broccoli and carrots on the side.
– Garnish with fresh parsley or cilantro for a fresh touch.

5. **Store and Serve:**
– Cover the containers and store them in the refrigerator for up to 4 days.
– When ready to eat, reheat in the microwave until warmed through.

Enjoy your healthy and delicious teriyaki chicken meal prep bowls! If you have any specific dietary preferences or additional requests, let me know!