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These honey ginger chicken meal prep bowls are quick and simple. Four portions of tender chicken, sticky sweet sauce, and rice and broccoli are ready in only 30 minutes!
The sauce has a little bit of kick, but nothing that even I can’t manage (and spice doesn’t agree with me). You could leave the sriracha out if you don’t have any, but I do like the flavor it adds. If you’re concerned about the sauce being too gingery, start with the 1 teaspoon. If, once the chicken is cooked, you taste it and decide it’s not gingery enough, simply grate a bit more in at that point.
These honey ginger chicken bowls are not your typical boring chicken and broccoli meal prep.
The secret to the chicken being so delicious is coating it in cornstarch. It keeps the chicken moist inside, helps the sauce stick to the meat, and thickens the sauce up. To easily coat it in the cornstarch, I put it in a large ZipLoc bag to do this without much fuss.
You may also like my honey sriracha chicken recipe or my honey garlic chicken recipe – they’re cooked in the Instant Pot and would work great for meal prepping. Or try my honey lemon chicken (stove top recipe).
Meal prep tricks & tips:
- Feel free to swap out the veggie with whatever you prefer if broccoli isn’t your thing.
- I used jasmine rice in this recipe, but brown rice or even quinoa would work too.
- Bowls are most easily reheated in the microwave, but stovetop works too!
- These are the square meal prep containers I use, but if you prefer rectangular ones, these come highly recommended.
Here’s all my meal prep recipes if you want more ideas!
I hope you’ll give these honey chicken meal prep bowls a go!
Made these? Questions? Talk to me in the comments below.
Honey Ginger Chicken Meal Prep Bowls
- 3/4 cup uncooked rice
- 1 small head broccoli cut into florets
- 2 large chicken breasts cut into bite-size pieces
- 3 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/4 cup honey
- 3 cloves garlic minced
- 1-2 teaspoons fresh ginger grated
- 1 tablespoon soy sauce
- 1 teaspoon sriracha sauce
- 1 cup water
- Scallions chopped, to taste
- Sesame seeds to taste (optional)
- Cook rice according to package directions. Steam or boil broccoli until desired tenderness is reached. Chop the scallions.
- Meanwhile, prep your chicken and add it to a large ZipLoc bag along with the cornstarch. Toss until it's coated.
- Add the sauce ingredients (honey, garlic, ginger, soy sauce, sriracha, water) to a small bowl and whisk together (it's ok if it doesn't perfectly mix).
- Add the oil to a skillet, along with the chicken. Give it a stir and cook it over medium-high heat for a few minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Pour the sauce into the skillet and reduce the heat to medium. Cook for a few more minutes until the chicken is cooked through and the sauce has thickened.
- Divide the rice, broccoli, and chicken evenly among your four containers. Garnish with scallions and sesame seeds if you wish. I suggest reheating these bowls in the microwave.
- Handy trick: the ginger is much easier to grate if it's frozen. I always keep some fresh ginger in the freezer and I use my Microplane grater/zester to easily grate it. Ginger can be a bit spicy, so if you're concerned, start with 1 tsp of it and then add more once the chicken is cooked and you've tasted the sauce.
- These are the meal prep bowls pictured. If you prefer rectangular ones, try these.
- This recipe makes 4 reasonably-sized portions, but if you want larger portions, 3 may be more realistic. You could always add more rice or another chicken breast if you find it isn't enough to feed 4.
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