Sweet Chilli Chicken Meal Prep
Chicken thighs marinated in sweet chilli, soy and honey, then seared low and slow enough to properly caramelise before the reserved marinade goes back in to finish as a sticky glaze.
Coconut rice cooks alongside it in the same window, and a quick pickled cucumber cuts through the sweetness with a bit of sharpness on the side.
Five containers, sticky glazed chicken over coconut rice, done in 45 minutes.
Sweet Chilli Chicken Meal Prep
SWEET CHILLI CHICKEN · CHICKEN · MEAL PREP · EASY
Sticky glaze, done properly
Letting the chicken caramelise undisturbed for the full 5–6 minutes per side is where most of the flavour in this dish actually comes from, so resist the urge to move it early.
The reserved marinade gets a proper simmer once it's back in the pan, since it sat on raw chicken, so it turns into a thick, food-safe glaze rather than just a warmed-through sauce.
Coconut rice underneath and pickled cucumber on the side round out a plate that's mostly sweet with just enough sharpness to balance it.
Sweet Chilli Chicken Meal Prep
Ingredients
For The Chicken
- 1 kg Chicken Thigh, Boneless & Skinless
- 22.5 ml Peanut Oil
- 3 Garlic Cloves Grated
- 10 g Ginger, Grated
- 80 g Sweet Chilli Sauce
- 15 ml Soy Sauce
- 20 g Honey
- 15 ml Rice Vinegar
- 1 g Chilli Flakes
- Salt & Ground White Pepper
Coconut Rice
- 300 g Jasmine Rice Washed
- 400 ml Coconut Milk
- 250 ml Cold Water
- Salt
For the Quick Pickled Cucumber (Optional)
- 1 Small Cucumber Chopped
- 22.5 ml Rice Vinegar
- 3 g Sugar
- Salt
To Serve
- 2 Spring Onions (Scallions) Sliced
- Sesame Seeds
Method
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 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 — since it's been sitting on raw chicken, let it come to a proper simmer and bubble the full 2 minutes rather than just warming through, 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.
Why does the reserved marinade need to simmer for the full 2 minutes?⌄
It sat on raw chicken, so it needs that heat and time to become food-safe as a glaze. Just warming it through isn't enough.
Can I use chicken breast instead of thighs?⌄
Yes, though thighs hold up better to the longer sear without drying out. If using breast, pull it a little earlier and check it's reached 74°C (165°F).
Why rinse the rice before cooking it in coconut milk?⌄
It washes off the excess surface starch that would otherwise make the rice gluey rather than fluffy once cooked.
Is the pickled cucumber necessary?⌄
It's optional, but the sharpness helps cut through the sweetness of the glaze and coconut rice. Worth the extra five minutes if you've got them.
