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Honey Garlic Chicken Meal Prep - Easy, Flavor-Packed Lunches for the Week

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • Salt and pepper: To season the chicken
  • Oil: 1–2 tablespoons avocado or olive oil for searing
  • Garlic: 5–6 cloves, minced
  • Ginger (optional): 1 tablespoon freshly grated
  • Honey: 1/3 cup
  • Soy sauce: 1/3 cup low-sodium (or tamari for gluten-free)
  • Rice vinegar: 1–2 tablespoons (or lemon juice)
  • Sesame oil: 1 teaspoon
  • Cornstarch: 1 tablespoon mixed with 2 tablespoons water (slurry)
  • Red pepper flakes: 1/4 teaspoon (optional, for heat)
  • Sesame seeds: 1 tablespoon, for garnish
  • Green onions: 2–3, thinly sliced
  • Rice or grain: 4 cups cooked jasmine rice, brown rice, or quinoa
  • Vegetables: 3 cups broccoli florets, snap peas, or mixed bell peppers
  • Lime wedges: Optional, for serving

Method
 

  1. Cook your base. Make your rice or grain according to package directions. Fluff and set aside. You can start this first so it’s ready when the chicken is done.
  2. Prep the sauce. In a small bowl, whisk honey, soy sauce, rice vinegar, sesame oil, red pepper flakes (if using), and the cornstarch slurry. Set aside.
  3. Season the chicken. Pat the chicken dry and season with salt and pepper. Drying helps it brown better.
  4. Sear the chicken. Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 5–7 minutes, stirring occasionally, until browned and cooked through. Work in batches if needed so you don’t overcrowd the pan.
  5. Add aromatics. Reduce heat to medium. Push chicken to the sides and add garlic (and ginger, if using) to the center with a splash of oil. Cook 30–60 seconds until fragrant.
  6. Sauce it up. Pour the sauce into the pan and toss with the chicken. Simmer 1–3 minutes, stirring, until the sauce thickens and coats the meat. If it gets too thick, add a tablespoon of water at a time to loosen.
  7. Cook the vegetables. Steam or sauté broccoli, snap peas, or peppers until crisp-tender. Season lightly with salt and pepper.
  8. Assemble bowls. Divide rice among 4–5 containers. Top with honey garlic chicken and veggies. Sprinkle with sesame seeds and green onions. Add lime wedges if you like a fresh, tangy finish.
  9. Cool, then seal. Let containers cool uncovered for 15–20 minutes, then seal and refrigerate.