This teriyaki chicken has become a weekly staple in our house, and it has honestly changed my life while taking a GLP-1. When eating enough protein feels difficult, having flavorful chicken already prepared makes it so much easier. This doesn’t taste like boring meal-prep chicken. It literally tastes like something you would order at a restaurant.
We use it in fresh spring rolls with peanut dipping sauce, serve it over rice, add it to bowls, and pair it with vegetables for an easy dinner. It’s incredibly versatile and one of those meals we never get tired of eating.
If you’re trying to prioritize protein but are completely over plain chicken, you need to try this. It’s simple, packed with flavor, and tastes like restaurant-quality teriyaki chicken.
The key is letting the chicken marinate in the refrigerator for 24 to 48 hours. I wouldn’t cook it the first day because it needs that extra time to absorb all the flavor.
If you’re trying to prioritize protein but are completely over plain chicken, make this. It’s simple, packed with flavor, and tastes like restaurant-quality teriyaki chicken.
Try it in our chicken spring rolls with chili peanut sauce here!
Boardroom Blonde 