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.
Love chicken meal prep? I've got a Greek chicken meal prep recipe and also some delicious Mongolian chicken meal prep bowls and teriyaki chicken meal prep bowls.
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.
Maria Kleinman says
Yet another staple...seriously, I've made this about 8 times!! So good and super simple. Best tip is freezing the ginger. Thank you Natasha!
Awww that makes me so happy! Thank you!
Tonia Harvey says
My daughter told me about your site,I love it, I've done 3 recipes now and my husband and I have enjoyed them all,can't wait to try the rest,thankyou for making good food so quick to make!!
Aww that's so nice to hear, Tonia! You're very welcome 🙂
Made it this past weekend for work lunches. I used one large chicken breast, a medium head of broccoli, and a cup of uncooked rice, which yielded 3 generous servings. It was super tasty! My husband loved it too. The aroma after heating it up at work had co-workers asking for the recipe! Thanks!
I love making coworkers jealous 😉 So glad you enjoyed the recipe, Jennifer!
hi! i don't know if this was posted or not since my phone was being weird. this looks really delicious and i would like to try it! i don't have cornstarch though 🙁 is it possible to use flour instead of cornstarch? thank you in advance!
Hi Tiffany! You could try... but the ratio may be a little different (cornstarch is more powerful) and it may have a slightly flour-y taste. Let me know how it goes!
Hi Natasha, a fan of your recipes from Tanzania!
Hi Anita!! So happy to have you here. 🙂
sheenam | thetwincookingproject.net says
I love honey ginger chicken! This look so yummm!!!