Description
This Honey Garlic Chicken Meal Prep is a quick and flavorful dish perfect for busy weeknights or preparing meals ahead. Juicy chicken breast pieces are coated in cornstarch and pan-fried to golden perfection, then tossed in a sweet and spicy honey garlic sauce. Served with stir-fried broccoli and fluffy quinoa, this meal is both balanced and satisfying, making it ideal for a healthy and convenient lunch or dinner option.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 tablespoons avocado or groundnut oil, divided
- 4 chicken breasts, diced into 1-inch pieces
- 1 large egg, beaten
- 2 tablespoons cornstarch
- 1 1/4 teaspoon kosher salt, divided
- 1 head broccoli, cut into small florets
- 2 cups cooked quinoa
Honey Garlic Sauce
- 2 tablespoons honey
- 3 tablespoons sriracha sauce
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
To Garnish
- 2 green onions, thinly sliced
- 1-2 teaspoons black and white sesame seeds, or as desired
- Lime wedges (optional)
Instructions
- Prepare coating bowls: Set up two bowls; one with the beaten egg, and the second with cornstarch mixed with a pinch of salt and pepper. This will help evenly coat the chicken pieces.
- Coat the chicken: Dip each diced chicken piece into the beaten egg then toss in the cornstarch mixture, ensuring each piece is lightly and evenly coated for a crispy texture when cooked.
- Cook the chicken: Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Place the chicken pieces in a single layer without overlapping. Cook, turning occasionally, until golden brown on all sides, approximately 8-10 minutes.
- Make the honey garlic sauce: In a medium bowl, whisk together honey, sriracha sauce, minced garlic, rice vinegar, and sesame oil until well combined.
- Toss chicken in sauce: Pour the honey garlic sauce over the cooked chicken directly in the pan and toss to coat evenly. Remove and set aside on a plate or bowl.
- Stir-fry the broccoli: Quickly wipe the skillet clean, add the remaining 1 tablespoon of oil, and preheat over medium-high heat. Add the broccoli florets and stir fry until they begin to brown, about 2-3 minutes. Season lightly with salt and pepper. Remove from heat and set aside.
- Assemble the meal prep bowls: Evenly distribute about 1/2 cup of cooked quinoa into each meal prep container. Divide the stir-fried broccoli and honey garlic chicken over the quinoa.
- Garnish and store: Top each bowl with thinly sliced green onions and sprinkle with black and white sesame seeds. Optionally, add lime wedges on the side for an extra zesty finish. Refrigerate assembled bowls for up to 4 days. Serve cold or reheat as desired.
Notes
- Use avocado or groundnut oil for a neutral flavor and high smoke point ideal for frying.
- Adjust sriracha quantity to control the heat level of the sauce.
- This dish stores well in the refrigerator for up to 4 days, making it perfect for meal prep.
- Quinoa can be substituted with brown rice or cauliflower rice for variation.
- Make sure not to overcrowd the pan while cooking chicken to ensure even browning.
- If reheating, microwave with a damp paper towel on top to keep the chicken moist.
