This Looks Like Takeout But It’s High Protein Meal Prep

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar texture with less sugar.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option; chicken thighs are typically less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Roughly chop pak choy starting at the leaves and going to the root, discarding the root piece.

Wash the pak choy under cold water and allow it to drain.

Crush 2 cloves of garlic with the side of a knife and roughly chop them.

Optionally, thinly slice 2-3 spring onions into small rounds.

Optionally, roughly chop 60 g or 2 oz of unsalted peanuts for garnish.

Slice 800 g or 1.7 lb of boneless skinless chicken breast in half to butterfly, then slice into even-sized fillets.

Dice the chicken into small to medium-sized pieces for even cooking.

Place the chicken into a large mixing bowl and add 1 teaspoon each of garlic powder, ground coriander, and ground cumin.

Season the chicken generously with salt and add a splash of peanut oil.

Mix the spices through the chicken using clean hands, ensuring none of the chicken pieces stick together.

Allow the chicken to marinate for up to 48 hours or use immediately.

Place a saucepan on the stove, add 1 and 1/2 cups or 300 g of washed jasmine rice and 550 ml of cold water with a pinch of salt.

Bring the rice to a boil, then cover with a lid, reduce the heat to low, and cook for 12 minutes undisturbed.

In a separate small pan, toast the chopped peanuts over medium-low heat for a couple of minutes until golden and fragrant, stirring to prevent burning.

Heat a 12-inch stainless steel pan over medium-high heat and add 1 tablespoon of peanut oil until lightly smoking.

Add the pak choy to the hot pan with a pinch of salt and cook for about 2 minutes until wilted but still al dente, stirring occasionally.

Add the chopped garlic to the pak choy and cook for about 30 seconds until fragrant, then remove from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens