Meal-Prep Chicken Teriyaki Bowls for Weekday Lunches

Chicken teriyaki meal prep is one of my go-to recipes. This version is especially easy thanks to a few time-saving shortcuts that make it a no-fuss weeknight meal. If you enjoy slow cooker recipes, you might also like stuffed BBQ sweet potatoes.

I prefer simple meals these days: toss a few ingredients into a slow cooker and come back to a flavorful dinner a few hours later. Using a ready-made teriyaki marinade speeds things up while still delivering great taste.

WHY CHICKEN TERIYAKI MEAL PREP

Meal prep and healthy eating are central to how I cook. I like meals that are nutritious but still full of flavor. Teriyaki is one of my favorite marinades for chicken, so it’s a regular in my rotation. For busy weeknights, using a store-bought teriyaki marinade is a practical choice—combine it with a few fresh ingredients and you have a perfect meal-prep dish for the week.

INGREDIENTS NEEDED FOR TERIYAKI CHICKEN MEAL PREP

Even when using a premade sauce, small additions can deepen the flavor. I like to add aromatics and a little heat so the dish tastes homemade. Here’s a simple shopping list to get you started:

Shopping list:

• Chicken breasts (or thighs for a juicier result)
• Garlic cloves, minced
• Chili garlic sauce
• Mixed peppers, sliced (fresh or frozen)
• Red onions, sliced
• Premade teriyaki marinade

Notes:

• Swap chicken thighs for breasts if you prefer more tender, juicier meat.
• Frozen pre-chopped pepper mixes work well and save time.

HOW TO MAKE TERIYAKI CHICKEN RECIPE

1. Lightly spray the inside of a slow cooker with cooking spray.

2. Place the chicken breasts in the slow cooker. Add the minced garlic, chili garlic sauce, sliced peppers, sliced red onions, and half of the teriyaki marinade. Reserve the remaining marinade for later.

3. Cover and cook on low for 3–4 hours, or until the chicken is cooked through and tender.

4. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir in the remaining teriyaki sauce. For an extra saucy result, let the chicken soak for another 20–30 minutes on low.

WAYS TO SERVE TERIYAKI CHICKEN

This teriyaki chicken is versatile and makes a complete meal in several ways. My favorite is meal-prep bowls:

• Base: brown rice or jasmine white rice
• Vegetables: steamed broccoli florets, snap peas, or roasted vegetables
• Protein: shredded teriyaki chicken

Finish bowls with bright toppings for texture and freshness. Try:

• Sliced green onions
• Toasted sesame seeds
• Fresh grated ginger or a squeeze of lime

CAN I MAKE MY OWN TERIYAKI SAUCE

Yes—if you have time, a simple homemade teriyaki sauce tastes great. Combine the following in a small bowl and stir until combined:

Teriyaki sauce ingredients:

• 1/4 cup soy sauce
• 1/4 cup orange juice
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 2 tsp crushed red pepper (adjust for heat)
• 1 tbsp minced shallot
• 1 tbsp fresh grated ginger

Stir well before using. Use half in the slow cooker and reserve the remainder to finish the shredded chicken for a brighter, fresher flavor.

HOW TO STORE THIS EASY TERIYAKI CHICKEN MEAL PREP RECIPE

Store the shredded teriyaki chicken in airtight containers. For batch cooking, use large glass containers or individual meal-prep containers for grab-and-go convenience. Refrigerate for up to 4 days, and reheat in the microwave or on the stovetop until warmed through. If you need to freeze portions, use freezer-safe containers and thaw overnight in the fridge before reheating.

If you try this recipe, I’d love to hear how it turned out. Leave a comment to share tweaks or favorite serving ideas.