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Easy Thermos Teriyaki Chicken Meatball Lunch Bowl

Easy Thermos Teriyaki Chicken Meatball Lunch Bowl - featured image
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A warm, comforting lunch bowl featuring juicy teriyaki-glazed chicken meatballs, fluffy rice, and steamed broccoli, all packed in a thermos for a hot, satisfying meal on the go.

Ingredients

Scale
  • 1 pound ground chicken (93% lean)
  • 1/2 cup panko breadcrumbs (gluten-free if needed)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 teaspoon fresh ginger, grated
  • 2 green onions, thinly sliced (plus more for garnish)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey (or brown sugar)
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water
  • 1 cup cooked white or brown rice (per serving)
  • 1 cup steamed broccoli florets (or snap peas, carrots, bell peppers)
  • Optional: sesame seeds and extra green onions for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, panko, beaten egg, minced garlic, grated ginger, sliced green onions, soy sauce, sesame oil, and black pepper. Mix gently with your hands until just combined.
  3. Shape the mixture into 1-inch balls (about 20 to 24 meatballs) and place on the prepared baking sheet, spacing about an inch apart.
  4. Bake for 12 to 15 minutes, until golden brown and cooked through (internal temperature 165°F/74°C).
  5. While meatballs bake, make the teriyaki sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally, for about 2 minutes.
  6. Stir the cornstarch slurry, then pour into the simmering sauce. Stir constantly for about 1 minute until thickened. Remove from heat.
  7. Transfer baked meatballs to a bowl and pour teriyaki sauce over them. Toss gently to coat. Let rest for 5 minutes.
  8. Preheat the thermos by filling with boiling water and letting it sit for 5 minutes. Dump out water just before filling.
  9. Assemble the lunch bowl: Layer hot rice at the bottom of the thermos, then steamed broccoli, then glazed meatballs on top. Sprinkle with sesame seeds and extra green onions if desired. Seal the thermos.
  10. Pack and go. Lunch stays hot for 4 to 5 hours.

Notes

Preheating the thermos with boiling water is crucial for keeping lunch hot. Double the teriyaki sauce for extra drizzling. For crispier meatballs, pan-fry instead of baking. Meatballs freeze well for up to 3 months.

Nutrition

Keywords: teriyaki chicken meatballs, thermos lunch, meal prep, lunch bowl, easy lunch, chicken meatballs, teriyaki sauce

Find it online: https://dahliadishes.com/easy-thermos-teriyaki-chicken-meatball-lunch-bowl/