November 17, 2020
This post may contain affiliate links. Please read our disclosure policy.
This teriyaki chicken is a healthier version of the classic take-out and easy to pack for a hot lunch, let me show you how!
If you like the convenience and flavors of take-out, you are going to love this quick teriyaki chicken recipe.
How to Make Teriyaki Chicken
Teriyaki sauce makes this stir-fry full of flavor, and I have a recipe that’s super quick to whisk up and not as heavy on sodium as teriyaki dishes from your favorite take-out spot. Here’s how to make this meal:
- In a large bowl, prepare the marinade and add the chicken, toss to combine and cover with plastic wraps. Marinate for 30 minutes or overnight, for more flavor.
- In a large skillet, heat 2 tablespoons cooking oil over medium heat. Add the chicken and cook for 3 minutes on each side, or until browned. Remove the chicken and set aside on a plate.
- Once the chicken is cooked, pour the contents of the zip bag into the skillet. Bring the sauce to a boil, then reduce heat to medium-low and simmer for 2 minutes or until thickened.
- Bring the chicken back to the skillet and toss to combine with the sauce. Remove from heat.
- Serve over steamed rice or cauliflower rice and garnish with green onions, optional.
How to Pack Chicken Teriyaki for Lunch
I often cook this healthy chicken teriyaki for a quick dinner, preparing enough for everyone to have a hot thermos lunch the next day. It’s a nice switch from the usual salad or sandwich and so easy to pack!
- Place the chicken and rice in a microwave-safe dish with 1-2 tablespoons of water. Cover the dish with plastic wrap and reheat until the food is piping hot. *The water will help steam the chicken and rice, so it doesn’t dry out.
- Meanwhile, preheat the thermos with boiling water. You can watch the video below on how to do this.
- Carefully drain the hot water, and add the hot rice and chicken to the thermos container. Top with the lid and pack it into an insulated lunch bag.
- Any snacks should be packed into a separate container and placed in the same lunch bag with an ice pack.
Alternatively, if you don’t have a thermos, you can also assemble the rice and meat in a regular lunch container and reheat in the microwave or if you’re like me, enjoy it at room temperature.
Want to pack more delicious lunches like this? I’ve got all the ideas and tips you need right here:
101 Packed Lunches eBook
All my best kid-friendly lunches from over a decade of creating meal plans. Add some variety to your child’s lunchbox with these epic lunches, plus receive my Pack Meals Like a Pro ebook, free with purchase!
Teriyaki Chicken Meal Prep
The best meal prep recipes are those that can be made ahead of time and split up into individual servings and refrigerated for a couple of days.
Dishes like this Teriyaki Chicken and other stir-fries are great for this, the rice and meat can all be cooked separately and then assembled to everyone’s liking for dinner or lunch. Add a side of steamed broccoli or stir-fry veggies and you have a complete meal.
Teriyaki Chicken Lunch Bowls
Ingredients
- 1 ½ pounds chicken breasts or thighs boneless skinless
- ¼ cup brown sugar, honey, or coconut palm sugar
- ½ cup coconut aminos, soy sauce, or Braggs
- ¼ cup water
- 1 small garlic clove grated
- 1 teaspoon fresh ginger grated
- Cooked rice optional
- Green onions chopped
Instructions
- Pound chicken breasts or thighs to ¼ inch thin by starting in the middle and working out to the edges.
- In a medium bowl, whisk the brown sugar, coconut aminos, water, grated garlic, and ginger until combined.
- Place the chicken inside a glass container or large gallon zip bag and add the sauce. Seal and shake to combine.
- Marinade the chicken for 30 minutes or overnight for more flavor.
- In a large skillet, heat the oil over medium heat. Add the chicken and cook for 3 minutes on each side or until browned; remove from the skillet. Repeat the process with the remaining chicken, if necessary.
- Once the chicken is cooked, pour the contents of the zip bag into the pan.
- Bring the sauce to a boil, then reduce heat to medium-low and simmer for 2 minutes or until thickened.
- Bring the chicken back to the skillet and toss to combine with the sauce. Remove from heat.
- Serve over steamed rice or cauliflower rice and garnish with green onions, optional.
Notes
Nutrition
More Chicken Lunch Ideas
If chicken is a favorite ingredient at your house here are more epic recipes you can make for dinner and enjoy for lunch the next day. Which one will you make first?
Chrissy
My teriyaki marinade/simmer sauce didn’t taste right. Way too salty! Perhaps bc I used light brown sugar?
MOMables-Laura
If you followed the recipe, I’m not sure what happened. The color of the brown sugar won’t play much of a difference in flavor. Next time, you can try adding an additional tablespoon or two of water. It will thin out the marinade, but reduce the saltiness.
Brie
Is it safe to use the chicken marinade to then make the sauce? I thought I was always told not to do this?
MOMables-Laura
To be on the safe side, I would discard any excess marinade that’s been combined with raw chicken. If extra sauce is desired I recommend doubling the Teriyaki recipe, using half to marinate the chicken and the remaining to pour into the pan, once the chicken is cooked.
LL
Great flavor.
Bethany K Delaney
This was easy and delicious! I mixed cooked broccoli into the chicken and sauce at the end.
Ruby
Hi!
I was wondering if this is good for doing the night before and for eating throughout the week. If so, how long can I keep it in the fridge?
Thanks!
MOMables
Hi Ruby! you can prep the night before and then cook for dinner. Once cooked, I would recommend eating it within 3 days. Enjoy!
Brandi
Thanks for sharing such a great lunch idea – always looking for something other than sandwiches! Have to ask though – where’d you get such a big thermos? We need one!
MOMables
Hi Brandi! You can find that thermos here:http://bit.ly/LunchbotsThermos It’s a little pricey but I’ve had mine for 5 years!