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Honey Ginger Chicken Meal Prep Bowls

A simple, make-ahead bowl with honey-ginger chicken, rice, and broccoli for easy lunches.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 3/4 cup uncooked rice
  • 1 small head broccoli cut into florets
  • 2 large chicken breasts cut into bite-size pieces
  • 3 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 1-2 teaspoons fresh ginger grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha sauce
  • 1 cup water
  • scallions chopped, to taste
  • sesame seeds to taste (optional)

Instructions

  • Cook the rice according to package directions; set aside and keep warm.
  • Steam or boil the broccoli florets until they reach your desired tenderness, then drain and set aside.
  • Place the chopped scallions on a plate and prepare other ingredients.
  • Put the cut chicken pieces into a large resealable bag with the cornstarch and shake or toss until the chicken is evenly coated.
  • In a small bowl, whisk together the honey, minced garlic, grated ginger, soy sauce, sriracha, and water to make the sauce.
  • Heat the olive oil in a skillet over medium-high heat. Add the coated chicken and cook, stirring occasionally, until the pieces are no longer pink on the outside (a few minutes).
  • Pour the sauce into the skillet with the chicken, reduce heat to medium, and simmer until the chicken is cooked through and the sauce has thickened, about 3–6 minutes.
  • Divide the cooked rice, broccoli, and honey-ginger chicken evenly among four meal-prep containers.
  • Garnish each bowl with chopped scallions and sesame seeds if desired, then cool before storing or serving.

Equipment

  • Saucepan
  • steamer or pot with steamer basket
  • Mixing Bowl
  • large resealable bag
  • Skillet
  • Measuring Spoons
  • Measuring cup
  • serving/meal prep containers

Notes

  • Freeze ginger and grate from frozen for easier grating.
  • Start with 1 teaspoon ginger if you prefer a milder spice level.
  • This recipe yields four medium portions; use three portions for larger servings or add extra rice.
  • Use a Microplane for fine grated ginger.