These Mongolian chicken meal prep bowls have the most amazing brown sugar sauce with ginger and garlic. Four meals can be ready to go in 30 minutes!
I made these on the same day as my honey ginger chicken meal prep bowls, so I had a LOT of yummy leftovers. The recipes are somewhat alike, but with different flavors. My teriyaki chicken meal prep bowls also are made with a similar technique, so you may like those as well.
If you're looking for even more chicken meal prep recipes, you may also like my Mediterranean chicken meal prep bowls.
Cornstarch is the star ingredient in these Mongolian chicken meal prep bowls. It thickens the sauce, helps the sauce stick to the chicken, and keeps the chicken nice and moist.
You'll usually see Mongolian beef, but I decided that I wanted to make a chicken version. Not like I'm the only one to have that idea, but I was on a roll with chicken meal prep recipes. Hey, whatever works!
Want to make just the chicken? Try my easy Mongolian chicken recipe.
These Mongolian chicken meal prep bowls are something you'll look forward to eating multiple times. Takeout fake-out is where it's at. Or, if you have picky eaters in the family, this is one way to save yourself some time and effort. The sweet sauce and tender chicken breast is definitely a crowd pleaser.
If you're not as into the sweet sauce, you can squirt a bit of lemon or lime on prior to serving.
Meal prep tricks & tips:
- Feel free to swap out the green beans with whatever veggie you prefer if green beans aren't your thing! Broccoli or carrots would be tasty.
- I used jasmine rice in this recipe, but brown rice or even quinoa would work too.
- The 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.
I hope you'll give these Mongolian chicken bowls a go!
Let me know if you have any questions or comments below.
Mongolian Chicken Meal Prep Bowls
- 3/4 cup uncooked rice
- 12 ounces fresh green beans
- 2 large chicken breasts cut into bite-size pieces
- 3 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/2 cup (packed) brown sugar
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon soy sauce
- 1 teaspoon sriracha sauce
- 1 cup water
- Scallions chopped, to taste
- Cook rice according to package directions. I bought microwavable beans and steamed them right in the bag, but you can definitely boil or steam them until they're as tender as you wish. Chop your scallions.
- Meanwhile, prep your chicken and add it to a large ZipLoc bag along with the cornstarch. Toss until coated.
- Add the sauce ingredients (brown sugar, garlic, ginger, soy sauce, sriracha, and water) to a small bowl and whisk together.
- 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, green beans, and chicken evenly among your four containers. Garnish with scallions. I suggest reheating these bowls in the microwave.
- 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.
- 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 for 4.
You may also like my Instant Pot teriyaki chicken (also great for meal prep!).