Teriyaki Chicken Meal Prep Bowls with Coconut Rice

Ingredients

• 1500 g Chicken Thighs, boneless skinless (cut into bite‑size pieces)
• 30 g Corn Flour (about 3 Tbsp, for coating)
• 1 tsp Salt (season chicken before coating)
• 2 Tbsp Vegetable Oil (for high‑heat frying)
• 3 Tbsp Soy Sauce (regular light soy sauce)
• 2 Tbsp Dark Soy Sauce (adds color and sweetness)
• 1 Tbsp Rice Wine Vinegar (balances the sauce)
• 1 tsp Sesame Oil (optional, for aroma)
• 1 Tbsp Sesame Seeds (to garnish)
• 2 stalks Spring Onion (thinly sliced, for garnish)
• 2 Tbsp Coriander Leaves (chopped, for garnish)
• 1 whole Lime (cut into wedges for serving)
• 1.5 cups Uncooked Rice (white or jasmine, cooked in rice cooker)
• 12 oz Coleslaw Mix (store‑bought, fresh, for the cold component)

Instructions

1. Prepare Chicken

   Pat chicken pieces dry, season with salt, then toss with corn flour until lightly coated. Use gloves if desired to keep hands clean.

   Time: PT5M

2. Make Teriyaki Sauce

   In a mixing bowl whisk together soy sauce, dark soy sauce, rice wine vinegar, sesame oil (if using) and a pinch of sugar if desired until smooth.

   Time: PT3M

3. Heat Oil

   Add vegetable oil to the large skillet and heat over high heat until shimmering (about 180‑190°C).

   Time: PT2M

   Temperature: 180‑190°C

4. Fry Chicken – Batch 1

   Add a portion of the coated chicken to the pan in a single layer. Cook, stirring occasionally, until golden and cooked through, about 4‑5 minutes. Transfer to a plate and repeat with remaining batches.

   Time: PT6M

   Temperature: 180‑190°C

5. Combine Sauce and Chicken

   Return all cooked chicken to the pan, pour the whisked teriyaki sauce over, and toss quickly. Cook for 30‑60 seconds until the sauce thickens and clings to the chicken.

   Time: PT2M

   Temperature: 180‑190°C

6. Garnish

   Sprinkle sesame seeds, sliced spring onion, and chopped coriander over the chicken. Squeeze a few lime wedges on top for brightness.

   Time: PT2M

7. Cook Rice

   Rinse rice, add 1.5 cups rice to rice cooker with appropriate water, and cook according to manufacturer’s instructions (about 15‑20 min).

   Time: PT15M

8. Assemble Meal‑Prep Containers

   Divide cooked rice among 5 containers, top with teriyaki chicken, and add a generous portion of coleslaw mix. Add extra spring onion, coriander, sesame seeds and a lime wedge if desired.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g