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If you love to meal prep your meals you will love this easy honey garlic chicken recipe! It’s so juicy and tasty, loaded with protein and fiber, and ready in 30 minutes.
I have a lot of meal prep recipes and you may also like my Teriyaki chicken meal prep recipe. It’s so good.
My kids love Asian Inspired dishes; whenever I make them, I can see the excitement on their faces. I don’t really blame them 🤓 These types of dishes can be so flavorful and keep the taste buds happy.
Juicy and tender chicken bites, cooked in with a delicious honey garlic sauce and then served with sauteed broccoli on a bed of cooked quinoa. Planning your meals could be the key to staying on track with your healthy eating habits. Meal prepping can be very helpful for those who don’t have enough time on their hands to cook daily. This easy honey garlic chicken recipe is the perfect healthy chicken recipe to serve your family for a weeknight dinner.
Why I like making this recipe
- Perfect for meal prepping: if you plan your meals this recipe is for you! It helps me stay on track when I plan.
- Easy to make: it’s easy to make this chicken meal prep recipe. All you need is about 30 minutes altogether to get this all prepped up and ready to go.
- Healthy: This chicken dish is so wholesome and a perfectly healthy meal. With the right amount of protein, and carbs. and fiber.
Ingredients you will need
- Oil: You can use avocado, olive oil, or groundnut oil
- Chicken breast: or you may also use boneless and skinless chicken thighs.
- Egg
- Cornstarch: or arrowroot powder
- Salt and pepper
- One head broccoli
- Sesame oil
- Quinoa: you can swap this with rice or couscous. Not sure how to make it? Check out my post on how to cook couscous.
- Honey: agave would also work.
- Sriracha sauce: or another hot sauce, but i prefer sriracha.
- Garlic cloves: Do use fresh garlic cloves.
- Rice wine vinegar
- To garnish: green onions, black or white sesame seeds
How to make Honey Garlic Chicken
Prepare 2 bowls, one with beaten egg, and second with cornstarch mixed with a pinch of salt and pepper.
Dip the chicken into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.
Heat the oil in a non-stick skillet over medium heat. Add the chicken pieces in a single layer without overlapping. Cook until golden brown on all sides, about 8-10 minutes.
In a medium bowl whisk all the sauce ingredients. Pour sauce over the chicken and toss to coat then set aside. Quickly wipe the pan clean with a paper towel, and add in the remaining oil.
Preheat skillet again, stir fry the broccoli until they start to brown. Season with a pinch of salt and pepper and set aside.
Add about 1/2 cup of cooked quinoa to each meal prep bowl. Divide the broccoli and chicken among your bowls and arrange over the quinoa.
Garnish with green onions, sesame seeds, and lime wedges. Refrigerate for up to 4 days. Serve cold or reheated, as desired.
Recipe notes and tips
- Chicken: I prefer you to use lean chicken breast. But you may use boneless chicken thighs. you may switch the protein to either shrimp if you like.
- Broccoli: use fresh if possible. Frozen will also work. Don’t like broccoli? use any of your favorite veggies like green beans or Brussels sprouts.
- Oil: any oil works
- Quinoa: if you don’t like quinoa, you may use brown rice.
- Store these honey garlic chicken in containers in the fridge for up to 4 days.
- This meal is slightly spicy but you may either add less sriracha or skip it completely.
Frequently asked questions
I love serving honey garlic chicken with some sort of veggies like broccoli, green beans, or Brussel sprouts, and a side of carbs like brown, quinoa, or roasted potatoes. You can get as creative as you like with what you serve it with. You can even try spaghetti.
To thicken the honey garlic sauce, I simply just coated the chicken with corn starch which will eventually blend in with the sauce. If the sauce is still on the thin side, you can mix about 2 tsp of cornstarch with water and add it to the sauce. Alternatively, you may use any flour.
Its better to season your chicken before cooking and allow it to marinade to get delicious tender and juicy chicken. Some may use marinate their chicken with spices as they cook the chicken in the pan which is also fine to do.
More meal prep recipes
- Beef Burrito Meal Prep Bowl
- Meal Prep Honey Sriracha Meatballs
- Teriyaki Chicken Meal prep Bowl
- Garlic Lime Shrimp Meal Prep
- Sweet and Spicy Chicken Meal Prep
Chicken recipes you may like
- Air Fryer Chicken Bites
- Air Fryer Chicken Nuggets
- Oven-fried chicken tenders
- Crispy Oven Baked Chicken cutlets
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Honey Garlic Chicken Meal Prep
Ingredients
- 2 tablespoons avocado or groundnut oil, divided
- 4 chicken breasts, diced into 1-inch pieces
- 1 large egg, beaten
- 2 tablespoons cornstarch
- 1 1/4 teaspoon kosher salt, divided
- 1 head broccoli, cut into small florets
- 2 cups cooked quinoa
Honey Garlic Sauce:
- 2 tablespoons honey
- 3 tablespoons sriracha sauce
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
To garnish:
- 2 green onions, thinly sliced
- 1-2 teaspoon black and white sesame seeds, or as desire
Instructions
- Prepare 2 bowls, one with beaten egg, and the second with cornstarch mixed with a pinch of salt and pepper.
- Dip the chicken into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.
- Heat one tablespoon of oil in a non-stick skillet over medium heat. Add the chicken pieces in a single layer without overlapping.
- Cook until golden brown on all sides, about 8-10 minutes.
- In a medium bowl whisk all the sauce ingredients. Pour sauce over the chicken and toss to coat then set aside.
- Quickly wipe the pan with a paper towel, and add the remaining one tablespoon of oil.
- Preheat the skillet again, and stir fry the broccoli until they start to brown. About 2-3 minutes. Season with a pinch of salt and pepper and set aside.
- Add about 1/2 cup of cooked quinoa to each meal prep bowl. Divide the broccoli and chicken among your bowls and arrange over the quinoa.
- Garnish with green onions, sesame seeds, and lime wedges.
- Refrigerated for up to 4 days. Serve cold or reheated, as desired.
Video
Notes
- Chicken: I prefer you to use lean chicken breast. But you may use boneless chicken thighs. you may switch the protein to either shrimp if you like.
- Broccoli: use fresh if possible. Frozen will also work. Don’t like broccoli? use any of your favorite veggies like green beans or Brussels sprouts.
- Oil: any oil works
- Quinoa: if you don’t like quinoa, you may use brown rice.
- Store these honey garlic chicken in containers in the fridge for up to 4 days.
- This meal is slightly spicy but you may either add less sriracha or skip it completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very very tasty.
I made a couple of substitutions. I used House of Tsang Stir Fry Oil and Franks Red Hot instead of Siracha. A couple of observations; 4 chicken breasts is 2 -2.5+ lbs. of chicken and the quantities of egg and cornstarch didn’t come close to covering just 2 chicken breasts chunked as directed, I also needed way more oil than 2 tbsp. but that might have been due to my poor planning. Overall I ended up freewheeling the recipe a bit but it turned out well regardless.
I’m stumped. 2 tsp Sesame oil in the ingredient list, but I can’t seem to see where it’s incorporated. 1 tsp for the sauce I get. But what about the 2 tsp?
Hi Alan. I fixed it. You only need the two tablespoons of oil to cook the chicken and broccoli (divided) and the one teaspoon of sesame oil going in with the sauce.
Tasty and easy
Thanks for the feedback!
Amazing dish ❤️