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–+ servings
Honey Garlic Chicken

Honey Garlic Chicken Meal Prep Bowls - Simple, Flavor-Packed, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • Salt and pepper: For seasoning
  • Cornstarch: 1 tablespoon (optional, for searing and thickening)
  • Olive oil or avocado oil: 1–2 tablespoons for the pan
  • Garlic: 4–5 cloves, minced
  • Honey: 1/3 cup
  • Soy sauce: 1/3 cup (use tamari or coconut aminos for gluten-free)
  • Rice vinegar: 1 tablespoon (or apple cider vinegar)
  • Sesame oil: 1 teaspoon
  • Red pepper flakes or sriracha: Optional, for heat
  • Water: 1/4 cup
  • Cornstarch slurry: 2 teaspoons cornstarch mixed with 2 teaspoons water (for thickening)
  • Rice: 3–4 cups cooked (white, brown, or jasmine)
  • Vegetables: 3 cups total, such as broccoli florets, sliced bell peppers, snap peas, or carrots
  • Green onions and sesame seeds: For garnish
  • Lime wedges: Optional, for serving

Method
 

  1. Cook your base: Start your rice according to package directions. While it cooks, prep your chicken and sauce.
  2. Prep the chicken: Pat chicken dry, season with salt and pepper, and toss with 1 tablespoon cornstarch if you’d like a light crust and thicker sauce later.
  3. Make the sauce: In a bowl, whisk honey, soy sauce, rice vinegar, sesame oil, water, and a pinch of red pepper flakes or a squeeze of sriracha. Set aside.
  4. Sear the chicken: Heat a large skillet over medium-high. Add oil, then the chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until browned and cooked through. Remove to a plate.
  5. Sauté the garlic: Lower heat to medium. Add a drizzle of oil if needed, then the minced garlic. Stir 30 seconds until fragrant—don’t let it burn.
  6. Combine and thicken: Pour the sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until glossy and slightly thick.
  7. Finish the chicken: Return the chicken and any juices to the pan. Toss to coat and simmer another minute so the sauce clings. Taste and adjust salt, honey, or heat.
  8. Cook the veggies: Steam or sauté your vegetables until crisp-tender. Season with a pinch of salt and pepper. Keep them bright and snappy—they’ll soften a bit when reheated.
  9. Assemble the bowls: Divide rice among 4 meal prep containers. Add vegetables and spoon honey garlic chicken over the top. Sprinkle with sesame seeds and sliced green onions. Add lime wedges if using.
  10. Cool and seal: Let the bowls cool uncovered for 10–15 minutes, then seal and refrigerate.

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