My Best Meal Prep Recipe So Far

Ingredients

• 320 g Basmati Rice (washed; 2:1 water ratio)
• 640 ml Water (cold)
• to taste pinch Salt (sea salt)
• 900 g Chicken Thighs, Boneless Skinless (sliced into bite‑size pieces)
• 1 piece Onion (brown or yellow) (tip and root removed; thinly sliced)
• 2 pieces Carrots (peeled; sliced on a slight angle into thin strips)
• 2 pieces Bell Peppers (red and yellow; core and seeds removed; sliced into strips)
• 1 bunch Broccolini (woody ends trimmed; bite‑size pieces)
• 5 cloves Garlic (grated into paste)
• 20 g Fresh Ginger (grated into paste)
• 125 ml Chicken Stock (low sodium)
• 125 ml Light Soy Sauce (low sodium)
• 30 ml Rice Wine Vinegar (Asian cooking vinegar)
• 30 ml Shaoxing Wine (Chinese cooking wine)
• 35 g Honey (for sweetness)
• 12.5 ml Sesame Oil (toasted flavor)
• 17 g Corn Flour (for thickening)
• 30 ml Peanut Oil (high smoke point for stir‑fry)
• to taste pinch Sea Salt Flakes (season chicken)
• to taste pinch Ground White Pepper (season chicken)
• 1 tbsp Sesame Seeds (optional garnish) (toasted)

Instructions

1. Rinse and Measure Rice

   Rinse 320 g basmati rice until water runs clear, then place in a large saucepan with 640 ml cold water and a pinch of salt.

   Time: PT3M

2. Cook Rice

   Bring the saucepan to a rapid boil over high heat, stirring briefly to prevent sticking. Once boiling, cover, reduce heat to low, and simmer for 14 minutes.

   Time: PT14M

   Temperature: high heat then low

3. Rest and Fluff Rice

   Turn off the heat, keep the lid on and let the rice sit for 4 minutes. Remove the lid and fluff with a fork.

   Time: PT4M

4. Prep Vegetables and Aromatics

   Thinly slice the onion, carrots, bell peppers, and broccolini. Grate the 5 garlic cloves and 20 g ginger into a paste.

   Time: PT12M

5. Make the Sauce

   In a mixing bowl whisk together chicken stock, light soy sauce, rice wine vinegar, Shaoxing wine, honey, sesame oil, and corn flour until smooth.

   Time: PT3M

6. Heat Oil

   Place the wok over high heat and add 30 ml peanut oil. Heat until the oil shimmers, about 1 minute.

   Time: PT1M

   Temperature: high

7. Sear Chicken – First Phase

   Add the sliced chicken to the wok, spreading it in a single layer. Sear without moving for 3 minutes, then season with sea salt flakes and ground white pepper.

   Time: PT3M

   Temperature: high

8. Finish Cooking Chicken

   Stir the chicken and continue cooking for another 9 minutes until the pieces are golden brown and just cooked through.

   Time: PT9M

   Temperature: high

9. Set Chicken Aside

   Transfer the cooked chicken to a plate, leaving the oil and fond in the wok.

   Time: PT1M

10. Stir‑Fry Onion and Peppers

    Add the sliced onion and bell peppers to the wok. Saute, stirring frequently, for 3 minutes until they begin to soften and develop color.

    Time: PT3M

    Temperature: high

11. Add Carrots

    Add the carrot strips and stir‑fry for 2 minutes. They should stay slightly crisp.

    Time: PT2M

    Temperature: high

12. Add Broccolini

    Add the broccolini pieces and continue stir‑frying for another 2 minutes.

    Time: PT2M

    Temperature: high

13. Introduce Garlic‑Ginger Paste

    Stir in the garlic‑ginger paste and cook for 1 minute, breaking up any clumps.

    Time: PT1M

    Temperature: high

14. Return Chicken

    Add the chicken and any accumulated juices back into the wok. Toss everything together for 1 minute.

    Time: PT1M

    Temperature: high

15. Add Sauce and Thicken

    Give the sauce a quick whisk, then pour it over the stir‑fry. Cook, stirring constantly, for 2 minutes until the sauce thickens and coats all ingredients.

    Time: PT2M

    Temperature: high

16. Finish and Garnish

    Remove the wok from heat. Optionally sprinkle toasted sesame seeds, sliced spring onion, or chili flakes.

    Time: PT1M

Nutrition Facts

Calories

648

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g