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Teriyaki Chicken Bowls made for meal prep
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Easy Sesame Teriyaki Chicken Bowls (Meal Prep)

Flavorful teriyaki chicken bowls, baked on a sheet pan, and portioned for meal prep, or eaten for dinner!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Chicken
Cuisine: Asian
Keyword: meal prep bowls, teriyaki chicken
Servings: 4 servings
Calories: 510kcal
Author: Rachael


  • 2 1/2 lbs chicken breast cut into bite sized pieces
  • 9 ounces white mushrooms washed and sliced
  • 1 cup heaping sugar snap peas
  • 1 cup heaping carrot sticks
  • 1 1/2 cups broccoli florets
  • 1 Tbs olive oil
  • Salt and Pepper

Teriyaki Sauce

  • 1 1/2 Tbs brown sugar
  • 2 Tbs soy sauce
  • 1 Tbs sesame oil
  • 2 Tbs Agave or Honey
  • 1 Tbs minced garlic
  • 3 Tbs Hoison
  • 2 Tbs Oyster Sauce
  • 1 tsp ginger paste
  • 1 Tbs sesame seeds


  • Preheat oven to 450 degrees F.
  • Lay chicken, and vegetables out on tray, reserving the more tender veggies like the sugar snap peas, to add later. Drizzle with olive oil, and season with salt and pepper
  • Cook for 15 minutes
  • Meanwhile, mix teriyaki sauce ingredients together, and whisk in a medium bowl. Set aside
  • Remove chicken and veggies from oven, and stir to combine, adding in the more tender veggies, then pour teriyaki sauce over the top.
  • Return to the oven and bake for another 15 minutes. **
  • Stir well
  • Garnish with additional sesame seeds, enjoy!


For more subtle flavor, add teriyaki sauce half way through cooking, as noted in recipe. For richer flavor, stir half way through, and add sauce at the end.
Add veggies onto the pan in stages while cooking to keep everything crisp tender, with heartier veggies at the beginning and the tender veggies (like snow peas or sugar snap peas) at the end. 


Calories: 510kcal | Carbohydrates: 24g | Protein: 65g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 181mg | Sodium: 1117mg | Potassium: 1540mg | Fiber: 3g | Sugar: 16g | Vitamin A: 5910IU | Vitamin C: 52.4mg | Calcium: 83mg | Iron: 2.8mg