Honey Chicken Meal Prep
Sweet, spicy, and sticky, this honey sriracha glaze comes together in the same pan as the chicken, so you get all that flavour concentrated right into the sauce.
Searing the chicken properly first, without crowding the pan, makes a real difference here. It gets a proper crust before the sauce goes in, rather than steaming in its own juices.
Charred broccoli and fluffy basmati rice round it out, and the whole thing comes together in under half an hour.
Honey Chicken Meal Prep
CHICKEN · MEAL PREP · EASY
A Sticky Glaze Built Right in the Pan
Letting the honey sriracha sauce reduce for a full two minutes with the chicken is what turns it from a thin liquid into a proper glaze that clings to every piece.
A good sear on the chicken before the sauce goes in adds a layer of flavour you just don't get from simmering it from raw. It's a small step that makes a big difference.
The broccoli gets a proper char in a hot pan rather than being steamed soft, so it holds its own against the rich glaze instead of disappearing into the background.
Honey Chicken Meal Prep
Ingredients
Chicken & Seasoning
- 15 ml Peanut Oil
- 1 kg Chicken Thighs, Boneless & Skinless Diced
- 4 g Onion Powder
- 4 Garlic Cloves Minced
- Salt & Pepper To Taste
Honey Sauce
- 70 g Honey
- 50 g Sriracha Sauce
- 30 g Apple Cider Vinegar
- 7.5 ml Sesame Oil
- Salt & Pepper To Taste
Rice, Broccoli & Garnishes
- 350 g Basmati Rice Washed
- 700 ml Cold Water
- 7.5 ml Peanut Oil
- 2 heads Broccoli Trimmed
- 5 ml Sesame Oil
- 1 Spring Onion (Scallion) Sliced
- 14 g Black & White Sesame Seeds
Method
- In a bowl, add the chicken thigh, onion powder, minced garlic, and seasoning to taste. Mix well to combine.
- In a separate bowl, combine the honey, sriracha sauce, apple cider vinegar, and sesame oil. Whisk to combine.
- Place a large saucepan over high heat. Add the basmati rice, cold water, and salt, mix well, and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 14 minutes. Turn off the heat, leave the lid on, and let sit for 4 minutes. Remove the lid, fluff the rice with a fork or spatula, and set aside.
- Place a large pan over medium-high heat. Add the peanut oil and sear the chicken for 10 minutes, or until cooked through to an internal temperature of 74°C (165°F). Add the honey sauce and cook for 2 minutes to reduce, creating a glaze that coats the chicken well. Add the black and white sesame seeds, check the seasoning, mix to combine, and remove from the heat.
- Place a clean pan or wok over medium-high heat and add the peanut oil and broccoli. Sauté for 3-4 minutes, or until slightly charred and al dente. Add the sesame oil and seasoning to taste. Mix well and remove from the heat.
- Serve in meal prep containers, evenly distributing each element of the dish between 5 containers. Dig in.
