Honey Sriracha Chicken Meal Prep

Ingredients

• 120 g Sriracha Sauce (half cup, spicy chili sauce)
• 60 ml Low Sodium Soy Sauce (can use regular soy sauce if low‑sodium not available)
• 30 ml Apple Cider Vinegar
• 50 g Honey (liquid honey)
• 9 g Corn Flour (acts as thickening agent)
• 4 Garlic Cloves (freshly peeled)
• 15 g Fresh Ginger (peeled and grated)
• 500 g Broccolini (cut into florets, stems included)
• 20 g Spring Onion (Scallion) (thinly sliced green tops, optional garnish)
• 300 g Jasmine Rice (rinsed before cooking)
• 500 ml Water (cold)
• 2 tbsp Peanut Oil (neutral‑flavored oil, divided for broccolini and chicken)
• 1 tsp Sea Salt (pinch for rice, broccolini, and chicken)
• ½ tsp Ground White Pepper
• 10 ml Sesame Oil (2 teaspoons, added after stir‑fry)
• 5 g Sesame Seeds (black & white mix) (optional garnish)
• 1.2 kg Chicken Thighs, Boneless Skinless (cut into bite‑size pieces or left whole; cooked in batches)

Instructions

1. Prepare the Sauce

   In a mixing bowl whisk together sriracha sauce, low‑sodium soy sauce, apple cider vinegar, honey, and corn flour until smooth and the corn flour is fully dissolved.

   Time: PT5M

2. Add Garlic and Ginger

   Peel 4 garlic cloves and grate 15 g fresh ginger. Run both through a microplane to make a fine paste, then stir the paste into the sauce mixture.

   Time: PT3M

3. Prep Vegetables and Garnish

   Trim and cut the broccolini into florets, keeping the tender stems. Thinly slice the green tops of the spring onions for garnish.

   Time: PT7M

4. Cook Jasmine Rice

   Add 300 g rinsed jasmine rice, 500 ml cold water, and a pinch of sea salt to a large saucepan. Bring to a boil over high heat, then cover, reduce to low, and simmer for 12 minutes. Turn off the heat and let sit, lid on, for another 4 minutes. Fluff with a fork.

   Time: PT17M

   Temperature: High heat then low

5. Stir‑Fry Broccolini

   Heat a large skillet or wok over medium‑high heat, add 1 tbsp peanut oil. When shimmering, add the broccolini, a pinch of sea salt and ground white pepper. Stir‑fry 5‑6 minutes until bright‑green with light char but still crisp‑tender. Finish with 2 tsp sesame oil and toss well.

   Time: PT6M

   Temperature: Medium‑high

6. Cook the Chicken

   In the same skillet or a clean wok, heat 1 tbsp peanut oil over high heat. Season the 1.2 kg chicken thighs with salt and ground white pepper. Cook in batches to avoid crowding, 6‑7 minutes per batch, until browned and cooked through. Transfer each batch to a plate; repeat until all chicken is done.

   Time: PT13M

   Temperature: High

7. Combine Chicken with Sauce

   Return the cooked chicken and any pan juices to the wok. Pour the prepared honey sriracha sauce over the chicken, whisking briefly to break any settled corn flour. Reduce heat to medium‑high and stir‑cook 2 minutes until the sauce thickens and coats the chicken.

   Time: PT2M

   Temperature: Medium‑high

8. Add Sesame Seeds

   Stir in 5 g mixed black and white sesame seeds (optional) for extra texture and flavor.

   Time: PT1M

9. Portion and Garnish

   Divide the rice evenly among five meal‑prep containers. Top each with a portion of the stir‑fried broccolini, then add the honey sriracha chicken. Garnish with sliced spring onion and a sprinkle of extra sesame seeds if you like.

   Time: PT5M

10. Cool and Store

    Allow the containers to cool for about 15 minutes at room temperature, then seal lids and place in the refrigerator (up to 4 days) or freezer (up to 4 months).

    Time: PT15M

Nutrition Facts

Calories

900

Protein

55 g

Carbohydrates

70 g

Fat

36 g

Fiber

4.5 g