grilled teriyaki chicken meal prep

Ingredients

• 2-3 cups basmati rice
• 5 chicken breasts
• Kosher salt & fresh ground pepper
• Teriyaki sauce, recipe here
• 2 carrots, cut into 1/2 inch diagonal slices
• 1 cup broccoli florets
• 1 tablespoon oil
• 1 large clove garlic, minced
• 1 tablespoon soy sauce
• 15 store-bought Asian dumplings, I used chicken/veggie
• Rinse rice until the water runs clear, put into a pot with 2 cups of cold water for each cup of rice. 1 cup of uncooked rice makes approx 3 cups cooked - so you decide how much you’ll want
• Bring to a boil, turn down to a simmer and cover with a lid - cook about 25 minutes, remove from heat and let sit 5 minutes then fluff with a fork, set aside to cool
• While the rice cooks, season chicken with salt & pepper and grill, turning often until approx 160 degrees…basting with the teriyaki sauce often in the last few minutes of cooking
• Remove from heat, give one more brush with the sauce and set aside to cool
• Drain water well, put back on the heat and add oil , a little salt & pepper and stir fry about a minute
• Add a tiny bit more oil, the garlic, and when it becomes fragrant, add the soy and stir everything well to mix - remove to a plate
• Make dumplings according to package directions, browning them if you wish, and you should then set aside
• Build your boxes: rice, a sliced chicken breast, veggies, dumplings and finally garnish with sesame seeds and something green