Honey Garlic Chicken Meal Prep for Quick Weeknight Dinners

Honey Chicken Meal Prep

Chicken & Seasoning

• 1 Tbsp (20ml) – Peanut Oil
• 1 kg (2.2lbs) – Boneless & Skinless Chicken Thighs, Diced
• 1 tsp (3g) – Onion Powder
• 4 – Garlic Cloves, Grated

Honey Sauce

• 70g (2.4oz) – Honey
• 50g (1.7oz) – Sriracha Sauce
• 30g (1.06oz) – Apple Cider Vinegar
• ½ Tbsp (10ml) – Sesame Oil

Couscous

• 1 ½ Cups (320ml) – Low Sodium Chicken Stock or Water
• 1 ½ Cups (280g) – Couscous
• 2 – Garlic Cloves, Grated
• 1 – Spring Onion (Scallion), Thinly Sliced

Stir-Fried Veggies & Garnish

• ½ Tbsp (10ml) – Peanut Oil
• 3 – Baby Bok Choy, Chopped & Washed
• 2 – Pak Choy, Chopped & Washed
• 1 ½ Tbsp (14g) – Black & White Sesame Seeds

Couscous

• In a saucepan, combine chicken stock, a splash of extra virgin olive oil and the grated garlic. Bring to a boil, add couscous, stir, then cover and steam for 10 minutes until the liquid is absorbed. Remove the lid and fluff with a fork, then mix in the sliced spring onion and adjust seasoning.

Honey Chicken

• In a bowl, toss the diced chicken thighs with onion powder, grated garlic and salt and pepper to taste.
• In a separate bowl whisk together honey, sriracha, apple cider vinegar and sesame oil until smooth.
• Heat a large pan over medium-high heat, add peanut oil and sear the chicken for about 10 minutes until cooked through. Pour in the honey sauce and cook 2 more minutes, allowing the sauce to reduce into a glossy glaze. Stir in the sesame seeds, check seasoning and remove from heat.

Stir-Fried Veggies

• In a clean pan or wok over medium-high heat, add peanut oil and stir-fry baby bok choy and pak choy for 4–5 minutes until slightly charred and al dente. Season to taste and remove from the heat.
• Divide the couscous, honey chicken and vegetables evenly into five meal prep containers. Garnish with extra sesame seeds if desired. Enjoy.