Description

This Honey Garlic Chicken Meal Prep recipe features tender, juicy diced chicken breasts coated in a crispy cornstarch crust, stir-fried broccoli, and fluffy quinoa, all tossed in a flavorful honey garlic sriracha sauce. Perfect for a quick, healthy, and delicious meal prep that can be enjoyed cold or reheated throughout the week.

Ingredients

Units Scale

Chicken and Coating

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
Pinch of black pepper (to taste)

Vegetables and Grains

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

Garnish

2 green onions, thinly sliced
1-2 teaspoons black and white sesame seeds, as desired
Optional: lime wedges for serving

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Instructions

Prepare Breading Station: In one bowl, whisk the beaten egg. In a second bowl, mix the cornstarch with a pinch of salt and black pepper. This sets the base for coating the chicken evenly.
Coat the Chicken: Dip each diced chicken piece first into the beaten egg, then toss thoroughly in the cornstarch mixture ensuring a light, even coating on all sides.
Cook the Chicken: Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Place the coated chicken pieces in a single layer, making sure they don’t overlap. Cook for about 8-10 minutes, turning occasionally until golden brown and cooked through.
Make the Honey Garlic Sauce: In a medium bowl, whisk together honey, sriracha sauce, minced garlic, rice vinegar, and sesame oil to create a balanced and flavorful sauce.
Toss Chicken in Sauce: Pour the prepared sauce over the cooked chicken in the pan and toss to coat every piece evenly. Remove the chicken from the pan and set aside.
Cook the Broccoli: Quickly wipe the skillet clean with a paper towel and add the remaining 1 tablespoon of oil. Preheat the skillet again over medium heat and stir-fry the broccoli florets for 2-3 minutes until they start to brown slightly. Season with a pinch of salt and pepper then remove from heat.
Assemble the Meal Prep Bowls: Divide about 1/2 cup of cooked quinoa per bowl. Evenly distribute the stir-fried broccoli and honey garlic chicken on top of the quinoa.
Garnish and Serve: Sprinkle thinly sliced green onions and black and white sesame seeds over each bowl. Optionally, add lime wedges for squeezing over the dish. Refrigerate up to 4 days and serve cold or reheated as preferred.

Notes

Use avocado or groundnut oil as they have high smoke points ideal for frying the chicken and broccoli.
Adjust the sriracha quantity according to your preferred heat level.
Quinoa can be substituted with rice or cauliflower rice for variation or dietary preferences.
Ensure chicken is cooked to an internal temperature of 165°F (74°C).
This meal prep can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat gently to avoid drying out the chicken or overcooking the broccoli.