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Sweet Chilli Chicken Meal Prep #1

Sweet Chilli Chicken Meal Prep

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 Portions
Calories: 532kcal
Author: Chef Jack Ovens

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

Nutrition Facts
Sweet Chilli Chicken Meal Prep
Serving Size
 
400 g
Amount per Serving
Calories
532
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
174
mg
58
%
Sodium
 
767
mg
33
%
Potassium
 
658
mg
19
%
Carbohydrates
 
43
g
14
%
Fiber
 
2
g
8
%
Sugar
 
6.7
g
7
%
Protein
 
45
g
90
%
Vitamin A
 
45
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
69.3
mg
7
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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