Teriyaki Chicken Meal Prep Bowls with Coconut Rice
Teriyaki Chicken Meal Prep Bowls with Coconut Rice is a easy Japanese recipe that serves 5. 450 calories per serving. Recipe by Wholesome By Sarah on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $13.60 total, $2.72 per serving
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
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
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
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
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
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
Garnish
Sprinkle sesame seeds, sliced spring onion, and chopped coriander over the chicken. Squeeze a few lime wedges on top for brightness.
Time: PT2M
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
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
Dietary info: High protein, Contains gluten (regular soy sauce), Gluten‑free option with tamari
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Chicken Thighs, boneless skinless: Chicken Breast
- Instead of Corn Flour: All‑purpose flour, Potato starch
- Instead of Salt: Kosher salt
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Dark Soy Sauce: Mushroom soy sauce
- Instead of Rice Wine Vinegar: Apple cider vinegar (less authentic)
- Instead of Sesame Oil: Toasted sesame oil
- Instead of Sesame Seeds: White sesame seeds
- Instead of Spring Onion: Scallions
- Instead of Coriander Leaves: Parsley
- Instead of Lime: Lemon
- Instead of Uncooked Rice: Brown rice, Basmati rice
- Instead of Coleslaw Mix: Shredded cabbage & carrots mix
Equipment Needed
- Large Skillet or Frying Pan
- Mixing Bowl
- Whisk
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Rice Cooker
- Meal‑Prep Containers
Critical Steps — Do Not Skip
- Coating chicken evenly with corn flour
- Cooking chicken in batches over high heat to avoid stewing
- Adding sauce at the end and coating quickly to achieve glossy finish
Chef Tips from the Video
- For extra caramelization, use a mix of light and dark soy sauce.
- A pinch of grated ginger or garlic can be added to the sauce for more depth.
- If you like spice, stir in a dash of sriracha with the sauce.
Troubleshooting
Chicken turns soggy instead of crisp
Make sure the pan is hot before adding chicken and fry in batches; avoid crowding the pan.
Sauce is too thin
Let the sauce simmer a little longer after adding to the chicken or add a teaspoon of cornstarch slurry.
Coleslaw becomes soggy after reheating
Add coleslaw fresh after reheating the chicken and rice; do not freeze the slaw.
Storage
Refrigerator: Store assembled containers (without fresh coleslaw) for up to 4 days. Add coleslaw just before eating.
Freezer: Freeze chicken and rice portions (no coleslaw) in airtight containers for up to 2 months. Thaw in fridge before reheating.
Room temperature: Do not leave cooked chicken or rice at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook chicken and rice together, then freeze in portioned bags.
- Prepare coleslaw fresh each day; it loses crunch when frozen.
- Lime wedges can be pre‑sliced and stored in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Teriyaki Chicken in Japanese cuisine?
Teriyaki originates from the Japanese words "teri" (glaze) and "yaki" (grill). Historically it was a way to preserve fish and later chicken by coating it in a sweet‑savory soy glaze and grilling over charcoal, creating a glossy, flavorful finish that became a household favorite.
What are the traditional regional variations of Teriyaki Chicken in Japan?
In Kansai, a lighter soy glaze with mirin is common, while in Kanto the sauce is often richer with added sake and a higher proportion of dark soy. Some regions add ginger or garlic, and Okinawan versions may include pineapple for sweetness.
How is authentic Teriyaki Chicken traditionally served in Japan?
Traditionally it is served sliced over a bed of steamed rice, often accompanied by pickled vegetables (tsukemono) and a side of miso soup. The glaze should be glossy and the chicken tender, not overly sweet.
What occasions or celebrations is Teriyaki Chicken traditionally associated with in Japanese culture?
Teriyaki Chicken is a popular everyday family dish, but it also appears at casual gatherings, bento lunches, and as part of celebratory meals during festivals when a quick, crowd‑pleasing protein is needed.
What makes Teriyaki Chicken special or unique in Japanese cuisine?
Its hallmark is the balance of salty soy, sweet mirin or sugar, and a glossy caramelized finish that highlights the natural umami of the meat while remaining quick to prepare, embodying the Japanese principle of simplicity and flavor harmony.
What are the most common mistakes to avoid when making Teriyaki Chicken?
Overcrowding the pan (which causes steaming instead of searing), using too much flour which can make the coating gummy, and adding the sauce too early so it burns. Also, not letting the sauce thicken will leave the chicken soggy.
Why does this Teriyaki Chicken recipe use corn flour instead of regular flour?
Corn flour (cornstarch) creates a lighter, crispier coating and helps the sauce adhere without making the chicken gummy, whereas regular flour can produce a heavier crust that absorbs more oil.
Can I make this Teriyaki Chicken ahead of time and how should I store it?
Yes. Cook the chicken and rice, then portion into airtight containers and freeze. Add fresh coleslaw and lime wedges after reheating. The chicken reheats well in the microwave or a quick skillet toss.
What texture and appearance should I look for when making Teriyaki Chicken?
The chicken should be golden‑brown with a thin, glossy glaze that clings to each piece. Inside, the meat should be tender and juicy, not dry. The sauce should be slightly thickened, not watery.
How do I know when the Teriyaki Chicken is done cooking?
The chicken pieces will be opaque throughout and reach an internal temperature of 75°C (165°F). The glaze will have thickened and become glossy after the final 30‑60 second toss with the sauce.
What does the YouTube channel Wholesome By Sarah specialize in?
Wholesome By Sarah focuses on nutritious, family‑friendly meal‑prep recipes that are quick to make, budget‑conscious, and emphasize balanced macros for busy households.
How does the YouTube channel Wholesome By Sarah's approach to Japanese‑inspired cooking differ from other cooking channels?
Sarah emphasizes meal‑prep efficiency, using store‑bought shortcuts like pre‑made coleslaw while still teaching core techniques (high‑heat searing, sauce emulsification). She blends wholesome nutrition tips with approachable flavor profiles, unlike channels that aim for restaurant‑level precision.
Last updated: September 1, 2026
