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–+ servings

Ginger Honey Chicken Veggie Meal Prep Boxes

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Simplify healthy eating with Chicken Veggie Meal Prep Boxes! Perfectly portioned for balanced, clean lunches all week long.
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Servings: 1
Course: Asian, Chicken, Meal Prep
Cuisine: Asian, Chinese, Japanese, Korean, Thai
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs. Chicken breasts diced
  • 1. 5 Tbsps sesame oil divided
  • 4 cups frozen stir fry veggies of choice
  • 2 cups cooked brown rice or quinoa
  • 1 Tbsp sesame seeds to garnish
For the Teriyaki Sauce: (makes 1 cup sauce)
  • 2 fresh garlic cloves minced or pressed
  • 2 Tbsp fresh ginger finely grated
  • 1 1/2 Tbsps raw honey
  • 1/3 cup coconut aminos
  • 1/2 cup broth vegetable, or chicken
  • 1/2 Tbsp gluten free flour

Method
 

  1. Whisk all sauce ingredients together in a small bowl; set aside.
  2. Preheat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 4-5 minutes until almost cooked through.
  3. Pour the homemade teriyaki sauce over the chicken and cook until the sauce thickens and the chicken is fully cooked, a few more minutes.
  4. Heat the remaining oil in a separate large skillet over medium heat. Cook frozen vegetables until just tender, 5 to 7 minutes.
  5. Assemble the bowls with 1/2 cup cooked rice and 1 cup of vegetables each. Divide the teriyaki chicken among the 4 bowls.
  6. Garnish with sesame seeds and enjoy.
  7. Refrigerate for 3-5 days or freeze for up to 2 months.

Notes

Ingredient Swap: I often use boneless, skinless chicken thighs instead of breasts; they really hold up well to reheating and stay incredibly tender in that delicious sauce.
Sauce Variation: I