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Chicken Teriyaki Meal Prep Bowls

Chicken Teriyaki Meal Prep Bowls reads umami 6.9, salinity 5.7 and richness 4.8 on Palate's 0–10 flavor X-ray — a Japanese main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.7 / 10
• Sweet & Fruity — 3.3 / 10
• Sour & Bright — 3.4 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.9 · Salinity 5.7 · Richness 4.8 · Allium 4.1 · Nutty 3.6 · Sourness 3.4 · Sweetness 3.3 · Funk & Ferment 3.0 · Herbaceous 2.6 · Warm Spice 2.1 · Bitterness 1.5 · Earthy 1.4 · Floral 1.4

What's in it (16)

• steamed jasmine rice — 355 g
• water — 592 g
• soybean soy sauce — 118 g
• light-brown sugar — 67 g
• rice wine vinegar — 33 g
• garlic — 12 g
• ginger — 15 g
• cornstarch — 15 g
• water — 30 g
• boneless chicken — 680 g
• salt — 5 g
• vegetable oil — 14 g
• broccoli florets — 454 g
• dark sesame oil — 5 g
• sesame seeds — 30 g
• scallions — 300 g

Time & effort: about 40 min · effort: involved

Nutrition (per 100 g, engine-estimated): 90.8 kcal, 9.2 g protein, 2.1 g fat, 9.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Combine the rice and water in a medium saucepan; bring to a boil over high heat, then cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 15-18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
2. While the rice cooks, whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small saucepan; bring to a simmer over medium heat and cook until the sugar fully dissolves, 3-4 minutes.
3. Whisk the cornstarch and water together in a small bowl to make a slurry, then whisk it into the simmering sauce; cook, stirring, until glossy and thick enough to coat the back of a spoon, 1-2 minutes. Remove from heat and set aside.
4. Season the chicken all over with the salt. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer and sear undisturbed until deeply golden on the first side, 4-5 minutes.
5. Flip the chicken and cook until golden on the second side and cooked through to 165F, 3-4 minutes more.
6. Reduce the heat to medium, pour two-thirds of the teriyaki sauce over the chicken, and toss to coat; simmer until the sauce thickens into a glossy lacquer on the chicken, 2-3 minutes. Remove from heat.
7. Set up a steamer basket over an inch of boiling water in a saucepan; add the broccoli, cover, and steam until crisp-tender and bright green, 4-5 minutes.
8. Toss the steamed broccoli with the sesame oil and a pinch of salt.
9. Divide the rice, teriyaki chicken, and broccoli among meal prep containers; drizzle with the remaining sauce and finish each bowl with the sesame seeds and scallions.

Dishes with a similar flavor shape

• Chicken Teriyaki with Steamed Rice — Japanese
• Teriyaki Chicken Meatballs — Japanese
• Hoisin-Glazed Pork Meatballs with Rice — Chinese-American
• Teriyaki Tofu and Vegetable Rice Bowls — Japanese
• Egg Roll Bowl with Ground Turkey — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.