Teriyaki Chicken Meal Prep

aaronandclaire.com

Lisa Dupasquier Richardson

1.25 cups (275g) short-grain white rice

1.25 cups (300ml) water

2.2 lb (1kg) chicken breasts (or boneless, skinless chicken thighs)

1 to 2 broccoli (or asparagus, string beans, etc.)

5 cloves garlic

2 tsp (8g) grated ginger

2 green onions, divided

1 mild red chili (or bell pepper) (optional), to garnish

Kosher salt, to season

2 tbsp neutral-tasting oil, divided

Generous pinch of toasted sesame seeds, to garnish

subheading: Marinade:

1 tbsp soy sauce

1 tbsp mirin (or sake, dry sherry, water, etc.)

½ tsp white pepper (or black pepper)

1 tsp baking soda

2 tbsp cornstarch

1 tbsp neutral oil (such as grapeseed, canola, vegetable oil, etc.)

subheading: Stir Fry Sauce:

3 tbsp soy sauce

1 tbsp honey

2 tbsp sugar

2 tbsp mirin (or sake)

1 tbsp chicken bouillon powder

1.5 tbsp cornstarch

½ cup (120ml) water

1 crushed peperoncino (optional)

Directions at aaronandclaire.com

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