Fast and Delicious Teriyaki Chicken Meal Prep with Green Beans and Almonds
Servings: 4
Ingredients
- 1.3 pounds (600 grams) skinless boneless chicken thighs
- 1 tablespoon olive oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic (2 cloves garlic)
- 1 green onion stem, sliced to garnish
- 4 cups green beans, trimmed and halved
- 1/4 cup sliced almonds, roasted
- 1 teaspoon cornstarch (or corn flour) mixed with 2 teaspoons water
- *** Cornstarch acts as a thickening agent for the teriyaki sauce. If the sauce is too thin, adding a cornstarch slurry helps achieve the perfect glaze consistency to coat the chicken and green beans.
Instructions
- Heat olive oil in a large skillet over medium heat. Stir-fry chicken until lightly browned and crisp.
- In a small bowl, whisk together soy sauce, brown sugar, apple cider vinegar, mirin, and sesame oil. Set aside.
- Add minced garlic to the center of the pan and sauté until fragrant (about 30 seconds). Pour in the sauce and cook, stirring, until it thickens into a shiny glaze (about 2-3 minutes).
- If needed, whisk in the cornstarch mixture to thicken the sauce further.
- Add the green beans and cook for 3-4 minutes until tender-crisp. Toss in sliced almonds.
- Garnish with green onion slices and serve over steamed rice.