Honey Sesame Chicken Meal Prep Bowls Recipe

Introduction

These Honey Sesame Chicken Meal Prep Bowls are a delicious and convenient way to enjoy a balanced homemade meal. Tender chicken coated in a sweet and savory sauce pairs perfectly with jasmine rice and vibrant vegetables. They’re ideal for packing lunches or quick dinners throughout the week.

Ingredients

• Chicken:
• 1/3 cup cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 lbs)
• 1/4 cup avocado oil
• Sauce:
• 1/3 cup honey
• 1 tablespoon tomato paste
• 1 tablespoon tamari (or soy sauce/coconut aminos)
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon sesame seeds
• Rice:
• 1 cup jasmine rice
• 1 teaspoon lime juice
• Veggies:
• 2 tablespoons avocado oil
• 1 cup snow peas
• 2 cups halved Brussels sprouts
• 1 cup shredded carrots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 green onion stalk, chopped (for garnish)

Instructions

1. Step 1: Cook the jasmine rice according to package instructions. Once cooked, stir in the lime juice and set aside.
2. Step 2: In a large bowl, combine the cornstarch, garlic powder, salt, and pepper. Toss the cubed chicken in this mixture until well coated.
3. Step 3: Heat the avocado oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
4. Step 4: In a small bowl, whisk together honey, tomato paste, tamari, sesame oil, ground ginger, salt, and sesame seeds to create the sauce.
5. Step 5: In the same skillet, add avocado oil and sauté snow peas and halved Brussels sprouts with shredded carrots, garlic powder, salt, and pepper until tender-crisp, about 5-7 minutes.
6. Step 6: Return the cooked chicken to the skillet, pour the sauce over it, and toss to coat everything evenly. Cook for another 2-3 minutes until heated through and the sauce is slightly thickened.
7. Step 7: Assemble the meal prep bowls by dividing rice, veggies, and honey sesame chicken evenly. Garnish with chopped green onion before serving or packing.

Tips & Variations

• For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
• Add a sprinkle of crushed red pepper flakes if you like a spicy kick.
• Swap Brussels sprouts with broccoli or snap peas for a different veggie mix.
• Use chicken thighs for juicier meat if preferred.

Storage

Store the meal prep bowls in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. Avoid reheating the rice for too long to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw and pat the chicken dry before coating and cooking to ensure even cooking and proper browning.

Is jasmine rice necessary, or can I substitute another rice?

You can substitute jasmine rice with basmati, brown rice, or even cauliflower rice for a lower-carb option. Cooking times and liquid ratios may vary.

Honey Sesame Chicken Meal Prep Bowls Recipe

Print Recipe

★★★★★

4.4 from 87 reviews

These Honey Sesame Chicken Meal Prep Bowls are a delicious and convenient way to enjoy a flavorful, balanced meal throughout the week. Featuring tender, crispy chicken coated in a sweet and savory honey sesame sauce, served alongside fragrant jasmine rice and sautéed vegetables, this dish combines textures and flavors that satisfy both the palate and nutrition goals. Perfect for make-ahead lunches or dinners, this recipe emphasizes simple ingredients with vibrant results.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 1/3 cup cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 lbs)
• 1/4 cup avocado oil

Sauce

• 1/3 cup honey
• 1 Tablespoon tomato paste
• 1 Tablespoon tamari (or soy sauce/coconut aminos)
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 Tablespoon sesame seeds

Rice

• 1 cup jasmine rice
• 1 teaspoon lime juice

Veggies

• 2 Tablespoons avocado oil
• 1 cup snow peas
• 2 cups halved Brussels sprouts
• 1 cup shredded carrots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 green onion stalk, chopped (for garnish)

Instructions

1. Prepare the chicken coating: In a large bowl, combine cornstarch, garlic powder, salt, and pepper. Add the cubed chicken breasts and toss until all pieces are evenly coated with the dry mixture. This creates a light crust that crisps up when cooked.
2. Cook the chicken: Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the coated chicken cubes in a single layer. Cook for about 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through. Remove from heat and set aside.
3. Make the honey sesame sauce: In a small bowl, whisk together honey, tomato paste, tamari, sesame oil, ground ginger, and salt until fully combined. This sauce brings a rich, sweet, and tangy flavor to the dish.
4. Combine chicken and sauce: Pour the prepared sauce into the skillet with the cooked chicken. Stir well to coat all pieces evenly. Cook on low heat for 2-3 minutes, allowing the sauce to thicken slightly and glaze the chicken nicely. Sprinkle with sesame seeds for garnish and flavor.
5. Cook the rice: Rinse jasmine rice under cold water until the water runs clear. Cook according to package instructions, usually with a 1:1.5 rice to water ratio, simmering until tender. Once cooked, fluff with a fork and stir in lime juice to add a fresh citrus note.
6. Sauté the vegetables: In a separate skillet, heat avocado oil over medium heat. Add snow peas, halved Brussels sprouts, and shredded carrots. Season with garlic powder, salt, and pepper. Sauté for 5-7 minutes or until the vegetables are tender but still vibrant and slightly crisp.
7. Assemble the bowls: Portion the jasmine rice into meal prep containers or bowls. Top with sautéed vegetables and honey sesame chicken. Garnish with chopped green onion for a fresh, mild bite.

Notes

• For a gluten-free version, ensure tamari or coconut aminos is used instead of regular soy sauce.
• Avocado oil has a high smoke point; you can substitute with another neutral oil like canola or vegetable oil.
• Cook the chicken in batches if your skillet is small to avoid overcrowding and ensure even browning.
• Meal prep bowls last up to 4 days refrigerated and reheat well in the microwave.
• Add cooked edamame or chopped cashews for extra protein and crunch.

Keywords: Honey Sesame Chicken, meal prep bowls, healthy lunch, gluten free chicken recipe, jasmine rice, sautéed veggies, easy weeknight dinner