Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups cooked jasmine or white rice
- 1 cup steamed broccoli florets
- 1/2 cup sliced green onions
- Sesame seeds (for garnish)
- Optional: shredded carrots, snap peas, or bell peppers
Instructions
- Slice the chicken into bite-sized pieces. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to prepare the marinade. Marinate the chicken for at least 30 minutes.
- Heat a skillet over medium-high heat with a little sesame oil. Remove chicken from marinade, allowing excess to drip off, and cook for 7-10 minutes until fully cooked and caramelized. Set aside.
- Cook rice according to package instructions. Steam broccoli and optional vegetables until tender.
- Distribute cooked rice into meal prep containers. Top with the cooked chicken and vegetables. Garnish with green onions and sesame seeds.
Notes
- Marinate the chicken for at least 30 minutes for maximum flavor.
- Ensure chicken reaches an internal temperature of 165°F (74°C).
- Prepare rice and vegetables in advance to streamline assembly.
- You can customize the vegetable choices or use cauliflower rice for low carb options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Lunch and Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (with tamari)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg