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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.
Love this!! How do you reheat once frozen?
you can let it thaw in the fridge overnight and just microwave it
This recipe looks wonderful. Although this recipe is gluten free, I have restrictions in my diet and I can’t eat broccoli and quinoa.
How much should the different chicken breast weigh to get the protein target in the nutritional information?
Am I blind I don’t see how much garlic to add
Hi, if you scroll to the bottom you will see it. Its 2 garlic cloves
What a fantastic, easy, tasty recipe! Thank you for sharing, I will be making this many times again in the future! One shortcut: I skipped the eggs and just mixed all of the cut-up chicken in cornstarch, seemed to work just fine!
Amazing! thanks and glad you liked it
Is the nutrition for the Whole recipie or 1 serving?
yes
Just made this today. If you’re buying larger chicken breasts, you’ll probably need to double the sauce recipe. The sauce is SO good.
Super yummy! I halved the Sriracha and next time will double the sauce – cause its so good!
Delicious to the core
I have prepared the honey garlic chicken a few times , without the garlic, everyone like it very much, I add a lots of chopped coriander and also every time with different vegetables.
Thanks Rena for your delicious recipes
Perfect. Thanks for the feedback
The 4 chicken breasts I used must have been considerably bigger than yours. I had to triple the corn starch mixture, double the sauce amount, and use 4 times the oil. I also had to cook in 4 batches. For me, it doubled the cook time. Also, “golden brown” is not a good indicator for chicken breast. I temped my chicken to make sure it was safe but not overdone. Golden brown would have resulted in dried out chicken.
Very good! Right amount of spice in the sauce mixture. Loved the experience in making it. Did not which oil to use for cooking the chicken so I did not use the avocado oil and stuck with roasted sesame oil I had. Came out great! Thank you for the recipe!
Thanks for the feedback Anthony
Great recipes as always! I don’t like sirracha and you say we can omit which is fine..but what else could we use to make it a little bit spicy …but stick to the good macros? Any suggestions ?
Hi. Just swap it with a few chili pepper flakes, cayenne pepper, or hot sauce. Whatever you can handle.
Can you freeze this and reheat for quick meals?
Hi there.Yes you can
This came out really good when I first tasted after making fresh. However, when I reheated the meal prep I had for the next day, a lot of the flavor was lost. The sauce dried up. I am not sure if I did something wrong or if this is just because of microwaving.
Love it, it’s great for a quick meal and the left overs are wonderful. I love all of your recipes.
So kind of your Janet. Thank you.
Fridays we don’t usually cook, but today i tried to prepare something light, and this meal was just the one, deliciousnesssssssss.
Thank you! Just perfect!