This post may contain affiliate links. Please read our disclosure policy.
Chicken Meal Prep recipes are one of my favorite dishes to make and prep for the week. This Asian-style dish is an easy-to-assemble chicken stir-fry that’s better than Chinese takeout. The combination of sweet, salty, and spicy flavors gives this dish all the feel-good flavors you need.
My kids love Asian-inspired dishes, and this Asian chicken meal prep with rice and sauteed green beans is always a hit. They never seem to last in the fridge, and they’re easy to make and packed with bold flavors.
The chicken bites are sauteed in a sweet-and-savory sauce made with soy sauce, hoisin sauce, honey, chili paste, and other pantry staples.
Recipe Overview
Quick Swaps
- Rice: Decide which carb option you want. You can do brown rice, white rice, quinoa, or, for a low-carb option, go with cauliflower rice.
- Veggie: I went with green beans, but use what you have on hand. Some great options are broccoli, asparagus, or zucchini.
- Chicken: I used boneless, skinless chicken breast, but boneless, skinless chicken thighs will work just fine. You can swap the chicken with shrimp or salmon bites.
How To Make Asian Chicken Meal Prep
- Make the stir-fry sauce: In a small bowl, whisk together all stir-fry sauce ingredients. These ingredients are: 1/4 cup low-sodium soy sauce or coconut aminos, 2 Tbsp Hoisin sauce, 1 1/2 Tbsp chili paste, 1 Tbsp honey, salt and pepper, to taste.
- Sauté the chicken: Heat 1 tablespoon of sesame oil in a skillet or wok over medium/high heat. Add the 1 and 1/2 lbs chicken breasts, cut into bite-sized pieces, and 2 minced garlic cloves, and sauté for about 5 minutes, until the chicken is almost cooked through. Set aside.
- Cook the beans: Add the remaining sesame oil to the pan and stir in the 1 lb. green beans, ends trimmed, and 6-8 dried or fresh chilies,. Stir-fry for 5-6 minutes, or until crisp-tender.
- Combine : To the skillet, add in the chicken and the sauce, cook for 3-4 mins.
- Garnish with 2 Tbsp chopped roasted peanuts and 2 Tbsp sliced green onions (equally). Serve with 2 cups cooked brown rice and enjoy!
Recipe notes and tips
- Heat the wok or skillet before stir-frying.
- Prep your ingredients before firing up the skillet/wok; things move fast!
- Ideally, use a light or low-sodium. Regular soy can create a really salty sauce.
- You can dial back the chilies if you want it less spicy. The chilies can be optional here.
- Cut the chicken into similarly sized pieces, so they cook evenly.
Common Questions
Yes. Frozen green beans will work well, too. Thaw and drain the green beans before using. I do not recommend using canned green beans.
This meal will last 4 days in the fridge if stored in a lidded container.
Yes. This chicken meal prep freezes well. You can freeze for up to 3 months.
It is best to use the microwave to reheat this chicken meal prep. I start with 60 seconds, and if it needs more, I do 20-30 second increments.
Pin this now to find it later
Pin ItMore Meal Prep Recipes
- Garlic Shrimp Meal Prep
- Honey Garlic Chicken Meal prep
- Chicken Taco Meal Prep
- Chicken Rice Meal Prep
You May Also like
Asian Chicken Meal Prep
Ingredients
- 1 1/2 pounds chicken breasts, cut into bite-sized pieces
- 2 garlic cloves, minced
- 2 tablespoons sesame oil
- 1 pound green beans, ends trimmed
- 6-8 dried or fresh chilies, or to taste
For the stir-fry sauce:
- 1/4 cup low-sodium soy sauce or coconut aminos
- 2 tablespoons Hoisin sauce
- 1 1/2 tablespoons chili paste
- 1 tablespoon raw honey
- salt and pepper, to taste
To Garnish
- 2 tablespoons chopped roasted peanuts, to garnish
- 2 tablespoons sliced green onions
OPTIONAL:
- 2 cups cooked brown rice
Instructions
- In a small bowl, whisk together all stir-fry sauce ingredients. (1/4 cup low-sodium soy sauce or coconut aminos, 2 tablespoons Hoisin sauce, 1 1/2 tablespoons chili paste, 1 tablespoon raw honey, and salt and pepper)
- Heat 1 tablespoon of the 2 tablespoons sesame oil in a skillet or wok over medium/high heat.
- Add the 1 1/2 pounds chicken breasts (chunks) and 2 garlic cloves (minced), and sauté for about 5 minutes, or until the chicken is almost done. Set aside.
- Add the remaining sesame oil to the pan and stir in the 1 pound green beans and 6-8 dried or fresh chilies. Stir-fry for 5-6 minutes, or until crisp-tender.
- Add the chicken and the sauce, and continue cooking for about 3-4 minutes more, or until the chicken is cooked through.
- Garnish with 2 tablespoons chopped roasted peanuts and 2 tablespoons sliced green onions. Serve with 2 cups cooked brown rice (divided equally) and enjoy!
Notes
- Nutrition values include the rice and beans.
- You may use any rice of your choice. White rice or quinoa will work just fine, too.
- Instead of chicken breast, you can use boneless and skinless chicken thighs.
- The chopped peanuts are optional, so if you don’t have any its fine.
- Instead of green beans, use any other veggies of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
