Teriyaki Chicken Meal Prep Bowl

Steps

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1. 1
   Prepare 800g of cucumbers, trim both ends, and slice them into very thin slices.
   ▶ ≈0:12
2. 2
   Place the cucumber slices in a bowl, add two pinches of salt, and stir well. Let sit until the end of the recipe while the salt draws out moisture from the cucumbers.
   ▶ ≈0:24
3. 3
   Add 300g of white rice to a pot with two pinches of salt and 600g of water. Bring to a boil over high heat, cover, reduce to low heat, and simmer for 12–15 minutes until the rice is cooked through.
   ▶ ≈0:42
4. 4
   Slice 1000g of chicken breast into 2cm-thick strips, then cut crosswise into bite-sized pieces and place in a bowl.
   ▶ ≈1:09
5. 5
   Add 30g of oil to the chicken and stir to combine. Season with freshly cracked black pepper and 1.5 tsp of garlic powder, then mix until evenly coated.
   ▶ ≈1:22
6. 6
   Make the teriyaki sauce by combining 60g of soy sauce, 25g of rice vinegar, and 25g of honey.
   ▶ ≈1:54
7. 7
   Heat a pan over medium-high heat and add half the chicken pieces, separating them with a spatula so they brown evenly. Sear for 1 minute on each side, then remove to a plate without the sauce. Repeat with the remaining chicken.
   ▶ ≈2:08
8. 8
   Return all the chicken to the pan, pour in the teriyaki sauce, bring to a simmer, and stir for about 20 seconds. Remove everything from the heat, including the sauce.
   ▶ ≈2:32
9. 9
   Pat the cucumber slices dry with paper towels to remove all the excess moisture drawn out by the salt.
   ▶ ≈2:51
10. 10
    Make the cucumber dressing by combining 40g of soy sauce, 25g of rice vinegar, 25g of honey, and 4g of chili flakes. Grate 1 clove of garlic over the mixture using a microplane, add 5g of sesame seeds, and finish with 6g of sesame oil (optional). Mix well.
    ▶ ≈3:11
11. 11
    Add the dried cucumber slices to the dressing and toss to coat evenly.
    ▶ ≈3:43
12. 12
    Divide the rice, teriyaki chicken, and cucumber salad evenly among 5 meal prep containers. You can eyeball the portions; they will balance out over the week. Sprinkle additional sesame seeds on top. Store in the refrigerator for up to 5 days and eat cold or reheat in the microwave for about 1 minute.
    ▶ ≈3:55