Description
This Sticky Honey Garlic Chicken served with vegetabls and white rice is a flavorful meal prep idea!
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon sriracha (optional)
- 1 tablespoon rice vinegar
- 2-inch ginger root, minced or grated
- 4 cloves garlic, minced or grated
- 1 teaspoon cornstarch
- 1 1/2 cups white rice, uncooked
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 2 carrots, peeled and shredded
- 2 green onions, thinly sliced
- Sesame seeds, to serve (optional)
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a small bowl, add the sticky sauce ingredients: soy sauce, honey, sriracha, rice vinegar, minced ginger, minced garlic, and cornstarch, and whisk until well combined. Set aside.
- In a large skillet, warm the sesame oil on medium-high heat, then add the sliced chicken and cook for 2-3 minutes per side until browned and mostly cooked through.
- Once the chicken is mostly cooked, pour the sticky sauce into the pan, tossing to cover the chicken, and allow to cook for an additional 1-2 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is well coated. Transfer to a plate and set aside.
- In the same pan on medium heat, add the shredded cabbage, carrots, and sliced green onions (white parts only), along with 2 tablespoons of water, and cook, stirring occasionally, for 2-3 minutes or until the vegetables are tender.
- Once the rice, chicken, and vegetables are cooked, prepare the meal prep bowls. Divide the cooked rice evenly across 4 airtight containers, layer with ¼ of the sliced chicken and ¼ of the veggies, and top with chopped green onions and a sprinkle of sesame seeds.
- The bowls can be served immediately or stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Notes
- Store leftovers in airtight containers for meal prep.
- This dish can be frozen for longer preservation.
- Add more veggies as desired.
- Sriracha can be adjusted for spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg