Teriyaki Bowls can be made ahead of time and refrigerated for up to 4 days as a quick lunch or dinner. I like to prep meals for the week on Sunday afternoons. This gives me ample time to make a grocery list and run to the grocery store while the husband stays busy with his Honey-Do list. Not only are Teriyaki bowls delicious and easy to make they are a healthy. These can also be a great vegan option if you substitute the chicken/salmon for tofu, and leave out the honey.
- 1¼ c. Water (divided)
- 1 tbsp Corn Starch
- ¼ c. Soy Sauce
- ¼ c. Brown Sugar
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (optional)
- 2 tbsp Honey
- 1 Green Onion (from the garden)
- 2 tbsp Sesame Seeds
- 4 Salmon Filets or Chicken Breasts
- 4-6 c. Steamed Broccoli (heads only)
- White Rice Cooked
- Preheat oven to 400 degrees.
- Mix ¼ cup water and corn starch together and set aside.
- Combine, brown sugar, garlic, ginger and honey together with 1 cup of water.
- Slowly stir in corn starch mixture and stir for 2 minutes
- Place Salmon or Chicken in greased baking dish. Coat with sauce.
- Bake in oven at 400 degrees for 14-15 minutes Salmon/ 20-23 minutes for Chicken
- Steam Broccoli in vegetable steamer
- Cook white rice according to box instructions.
- Let everything cool, place white rice, broccoli and Chicken or Salmon in microwave safe containers, sprinkle with green onions and sesame seeds. My favorite are Kloken tupperware
You now have quick perfectly portioned out lunches ready to go for the week. Or in my case, dinner. When you have a healthy, tasty option available it is that much easier to pass up processed meals or fast food.