Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 1 tsp cornstarch (optional, for thickening)
- Cooked brown rice or cauliflower rice for serving
- Steamed vegetables (broccoli, carrots, bell peppers)
- Sesame seeds and sliced green onions for garnish
Instructions
- Cut the chicken into bite-sized pieces. In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Marinate the chicken in this mixture for at least 20 minutes.
- Heat a large skillet over medium heat. Add a little sesame oil, then cook the marinated chicken until fully cooked and slightly caramelized, about 6-8 minutes. If desired, stir in cornstarch mixed with water during the last minute for a glossy sauce.
- While the chicken cooks, prepare rice according to package instructions. Steam vegetables like broccoli, carrots, and bell peppers.
- Divide the cooked rice into meal prep containers. Top with the cooked chicken, vegetables, and garnish with sesame seeds and green onions. Store in the refrigerator for up to 4 days.
Notes
- Marinate the chicken for at least 20 minutes for maximum flavor.
- Use a non-stick skillet for easy cleanup and even cooking.
- For a smoky flavor, grill the chicken using a grill or an air fryer.
- Adjust the sweetness of the sauce by varying honey or syrup to your taste.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
