Honey Chicken Meal Prep
Seared diced chicken thigh glazed in a honey sriracha sauce, served over fluffy garlic cous cous with charred bok choy and sesame seeds. Sweet, spicy, and balanced.
Sear the chicken fully before the honey sauce goes in, honey caramelises fast over high heat and will catch and burn if it hits the pan too early. Keep the lid on the cous cous for the full 10 minutes too, lifting it early lets steam escape and leaves patches undercooked.
Keeps in the fridge for 4 days or the freezer for 2 months. Reheat gently with a splash of water or stock stirred through the cous cous to loosen it back up.
Honey Chicken Meal Prep
CHICKEN · MEAL PREP · MEDIUM
Sticky glazed chicken with real crunch and bite
Searing the chicken hard before the honey sauce goes in is what gets you a proper glaze instead of a burnt one. Give it the full 10 minutes and let the sauce reduce down until it clings.
Cooking the bok choy hard and fast keeps it crunchy, which is exactly the contrast this dish needs against the soft cous cous and sticky chicken. Don't be tempted to slow it down.
The cous cous does most of the heavy lifting for texture here, fluffy, garlicky, and quick to make, it soaks up any extra glaze that runs off the chicken.
Honey Chicken Meal Prep
Ingredients
Chicken & Seasoning
- 15 ml Peanut Oil
- 1 kg Chicken Thigh, Boneless & Skinless Diced
- 4 g Onion Powder
- 4 Garlic Cloves Grated
Honey Sauce
- 70 g Honey
- 50 g Sriracha Sauce
- 22.5 ml Apple Cider Vinegar
- 10 ml Sesame Oil
Cous Cous
- 320 ml Low Sodium Chicken Stock or Water
- 280 g Dry Cous Cous
- 2 Garlic Cloves Grated
- 1 Spring Onion (Scallion) Sliced
Stir Fried Veggies & Garnishes
- 10 ml Peanut Oil
- 4 Baby Bok Choy Chopped & Washed
- 12 g Black & White Sesame Seeds
Method
- Bring the chicken stock and garlic to a boil in a saucepan. Add the cous cous, stir to combine, then put a lid on and steam for 10 minutes until the cous cous has absorbed all the stock. Remove the lid, fluff the cous cous with a fork to separate the grains, then mix through the spring onion and check the seasoning.
- In a bowl, add the chicken thigh, onion powder, garlic, and seasoning to taste, and mix well to combine. In a separate bowl, whisk together the honey, sriracha sauce, apple cider vinegar, and sesame oil.
- Place a large pan over medium-high heat, add the peanut oil, and sear the chicken for 10 minutes. Add the honey sauce and cook for 2 minutes to reduce it down into a glaze that coats the chicken well. Stir through the sesame seeds, check the seasoning, and remove from the heat.
- Place a clean pan or wok over medium-high heat, add the peanut oil, baby bok choy, and pak choy, and stir-fry for 4-5 minutes until slightly charred and al dente. Season to taste, mix well, and remove from the heat.
- Serve in meal prep containers, evenly distributing each element between the 5 containers.
Can I make the honey sauce less spicy?⌄
Yes, just cut back the sriracha and add a touch more honey to balance it out. The vinegar and sesame oil keep the sauce working even with less heat.
Why does the cous cous need the lid kept on the whole time?⌄
Lifting the lid lets steam escape, and that steam is what the cous cous needs to fully absorb the stock. Take it off early and you'll end up with dry, undercooked patches.
Can I swap the cous cous for rice?⌄
Sure, jasmine or basmati both work well here. Just cook it separately since the timing and liquid ratio are different to cous cous.
Can I use regular bok choy instead of baby bok choy?⌄
Yes, just roughly chop it into similar-sized pieces first so it cooks evenly in the same 4-5 minutes over high heat.
