Meal Prep for the Week | Sweet, Spicy & Sticky Chicken
Sticky, sweet, and spicy chicken thighs glazed in a glossy chilli sauce, served with creamy coconut rice and a quick cucumber pickle for freshness.
This meal prep is easy, flavour-packed, and perfect for the week ahead — better than takeout and ready in under an hour.
Ingredients
For The Chicken
- 1kg (2.2lb) - Chicken Thigh, Boneless & Skinless
- 1 ½ Tbsp (30ml) - Peanut Oil
- 3 - Garlic Cloves, Grated
- 10g (0.3oz) - Ginger, Grated
- 4 Tbsp (80g) - Sweet Chilli Sauce
- 1 Tbsp (30ml) - Tbsp Soy Sauce
- 1 Tbsp (30g) - Tbsp Honey
- 1 Tbsp (30ml) - Tbsp Rice Vinegar
- 1 tsp (1g) - Chilli Flakes
- Salt & Ground White Pepper
Coconut Rice
- 300g (10.5oz) - Jasmine Rice, Washed
- 1 Can (400ml) - Coconut Milk
- 1 Cup (250ml) - Cold Water
- Salt
For the Quick Pickled Cucumber (Optional)
- 1 - Small Cucumber, Chopped
- 1 ½ Tbsp (30ml) - Rice Vinegar
- ¾ tsp (3g) - Sugar
- Salt
To Serve
- 2 - Spring Onions, Sliced
- Sesame Seeds
Instructions
Marinate the Chicken
- In a large bowl, combine the sweet chilli sauce, soy sauce, honey, rice vinegar, garlic, ginger, and chilli flakes. Season with salt and pepper, then add the chicken thighs and toss to coat evenly. Set aside to marinate while you prepare the rice.
Make the Coconut Rice
- Rinse the jasmine rice under cold water until it runs mostly clear. Add the coconut milk, water, and salt to a saucepan and bring to a gentle boil. Stir once, reduce the heat to low, and cover with a lid. Cook for 12 minutes, then remove from heat and rest, covered, for 8 minutes before fluffing with a fork.
Cook the Chicken
- Heat a large non-stick pan over medium-high heat with 1 ½ tbsp of neutral oil. Add the chicken thighs, reserving the marinade, and cook for 5–6 minutes per side until golden brown and caramelised. Pour in the reserved marinade during the last 2 minutes and simmer until the sauce has thickened and become sticky, coating the chicken evenly.
Make the Pickled Cucumber
- While the chicken rests, combine cucumber slices, rice vinegar, sugar, and salt in a bowl. Toss and let stand for 5–10 minutes until lightly softened.
Serve & Portion
- Divide the coconut rice evenly into 5 meal prep containers (about 180 g cooked rice each)—slice or portion the chicken thighs over top and spoon over the remaining glaze. Add a serving of pickled cucumber on the side and sprinkle with spring onions and sesame seeds.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Store your sticky chilli chicken meal prep in airtight containers once completely cooled.
Store the pickles separately in the fridge for up to 5 days, and add them back to your meal after reheating for freshness and crunch.
It will keep for up to 4 days in the fridge or can be frozen for up to 3 months.
Reheating Instructions
When reheating, remove the pickles first — they’re best kept cold and shouldn’t be frozen.
Reheat the chicken and rice in the microwave for 2–3 minutes, covering the container and adding a splash of water to keep the rice fluffy and the glaze glossy.
If reheating from frozen, thaw overnight in the fridge before heating.
For the best texture, you can also reheat the chicken in a non-stick pan over low heat with a tablespoon of water to re-glaze the sauce.
Watch How To Make The Recipe
Did You Like This Recipe?
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I have to question the macros here. 300g of dry jasmine rice contains 240g of carbs (or 48g per serving if doing 5 servings). That’s not even counting the honey or chili sauce.
I calculate 642kcal/45P/19F/68C.
My best guess is you put 300g of cooked rice in your calorie counter and didn’t realize.