Asian Chicken Meal Prep With Green Beans
This Asian Chicken Meal Prep features tender chicken bites, crisp-tender green beans, and a sweet, savory stir-fry sauce, served with rice. It's an easy 30-minute meal that makes four ready-to-go lunches or dinners.
Servings: 4
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
- Cut the chicken into evenly sized pieces for even cooking.
- Use low-sodium soy sauce to keep the sauce from becoming too salty.
- Adjust the chili paste and chilies to control the heat.
- Chicken thighs can be used instead of chicken breast.
- Fresh or frozen green beans can be used.
- Store meal prep bowls in the refrigerator for up to 4 days.
- Add peanuts and green onions after reheating for the best crunch.
- Freeze the chicken and rice for up to 3 months.
Nutrition
Calories: 471kcal | Carbohydrates: 41g | Protein: 43g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 935mg | Potassium: 1034mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1075IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 4mg