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Sticky Honey Garlic Chicken Meal Prep - Easy, Flavor-Packed Lunches

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs (or breasts if preferred)
  • Honey: 1/3 cup
  • Soy sauce: 1/3 cup (use low-sodium if possible)
  • Garlic: 5–6 cloves, minced
  • Rice vinegar or apple cider vinegar: 1 tablespoon
  • Sesame oil: 1 teaspoon (optional but recommended)
  • Fresh ginger: 1 teaspoon, grated (optional for extra warmth)
  • Cornstarch: 2 tablespoons (divided)
  • Water or chicken broth: 1/2 cup
  • Neutral oil: 2 tablespoons (avocado, canola, or light olive oil)
  • Sesame seeds: 1 tablespoon, for garnish
  • Green onions: 2–3, thinly sliced
  • Rice: 3 cups cooked (jasmine, basmati, or brown rice)
  • Veggies: Steamed broccoli, snap peas, bell peppers, or carrots
  • Red pepper flakes or sriracha: For heat (optional)
  • Salt and black pepper: To taste

Method
 

  1. Cook your base. Make 3 cups of cooked rice according to package directions. Steam or sauté your chosen veggies until crisp-tender. Set aside.
  2. Prep the chicken. Pat chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper. Toss with 1 tablespoon cornstarch to help it brown and stay tender.
  3. Mix the sauce. In a bowl, whisk together honey, soy sauce, minced garlic, vinegar, sesame oil, and ginger. In a separate cup, stir 1 tablespoon cornstarch into 1/2 cup water or broth until smooth. Set both aside.
  4. Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add half the chicken in a single layer. Cook 3–4 minutes per side until golden and mostly cooked through. Transfer to a plate and repeat with remaining oil and chicken.
  5. Build the glaze. Reduce heat to medium. Pour the honey-garlic sauce into the pan and bring to a gentle simmer. Stir in the cornstarch mixture. Cook, stirring, 1–2 minutes until thick and glossy.
  6. Coat the chicken. Return chicken and any juices to the pan. Toss to coat evenly. Simmer another 1–2 minutes until the chicken is cooked through and the sauce clings. Taste and adjust with a splash of vinegar for brightness or a pinch of red pepper flakes for heat.
  7. Assemble meal prep bowls. Divide rice and veggies among 4–5 containers. Top with sticky chicken and spoon over extra sauce. Garnish with sesame seeds and green onions.
  8. Cool before sealing. Let containers cool uncovered for 15–20 minutes so condensation doesn’t make everything soggy. Then seal and refrigerate.