Honey Garlic Chicken Meal Prep

4.99 from 98 votes

Juicy and delicious honey garlic chicken bites served with broccoli and quinoa. Perfect for meal prepping!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Diet: Gluten Free

Skill Level: Intermediate

Servings:

2 tablespoons avocado oil divided, or any other oil
4 medium chicken breasts Diced into 1-inch pieces, about 1½ pounds (24 ounces / 680 g)
1 large egg beaten
3 tablespoons cornstarch or more if needed.
1 1/4 teaspoon kosher salt divided
1 head broccoli cut into small florets
2 cups cooked quinoa

Prepare 2 bowls, one with beaten 1 large egg, and the second with 3 tablespoons cornstarch mixed with a pinch of salt and pepper. (about 1 tsp from 1 1/4 teaspoon kosher salt)
Dip the diced 4 medium chicken breasts into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.
Heat one tablespoon of the 2 tablespoons avocado 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 (2 tablespoons honey, 2 tablespoons sriracha sauce, 2 garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil). 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 1 head broccoli florets 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 (2 cups cooked quinoa divided) to each meal prep bowl. Divide the broccoli and chicken among your bowls and arrange them over the quinoa.
Garnish with 2 green onions (diced), 1-2 teaspoon black and white sesame seeds, and lime wedges.
Refrigerated for up to 4 days. Serve cold or reheated, as desired.

Note: I have edited this recipe to use one more tablespoon of cornstarch, for a total of 3 instead of 2. I am trying to limit this amount to keep it as healthy as possible. Feel free to add 4 tablespoons, which will be about 1/4 cup. Or you can mix 2 tbsp of cornstarch and 2 tbsp of flour.
Chicken: I prefer you to use lean chicken breast. But you may use boneless chicken thighs. You may switch the protein to shrimp if you like. You can use 4 medium-sized chicken breasts or 3 large ones- about 1½ pounds (24 ounces / 680 g)
Store the prepared meal prep bowls in airtight containers in the refrigerator for up to 4 days.
Swap the quinoa for white rice, brown rice, or couscous.
Frozen broccoli can be used if you don't have fresh.
For less heat, use less Sriracha or leave it out.
Let the chicken and quinoa cool slightly before assembling the containers.
Reheat gently until warmed through.