Honey Chicken Meal Prep | Macros Included | Weekly Meal Prep

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index, while corn syrup is less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often cheaper than breasts.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

Start by microplaning 4 cloves of garlic to create a paste for the chicken marinade.

Thinly slice 2 spring onions, reserving half for stir-fried veggies and half for garnish.

Roughly chop 3 baby bok choy after removing the stem and wash them to remove dirt.

Roughly chop and wash 2 bunches of pak choy as well.

In a large mixing bowl, add 1 kilo of boneless skinless chicken thighs and 4 cloves of garlic.

Add 1 tsp of onion powder, salt, and ground white pepper to taste, then mix to infuse the garlic into the chicken.

Optionally, marinate the chicken for up to 48 hours or use it immediately.

In a pot, bring 1.5 cups of low sodium chicken stock to a boil, adding 2 minced cloves of garlic.

Once boiling, add 1.5 cups of couscous, mix, turn off the heat, cover, and let sit for 10 minutes.

Heat a wok over high heat and add 1 tbsp of peanut oil until it starts smoking.

Add the chopped baby bok choy and pak choy, seasoning with salt and ground white pepper, and stir-fry for 4-5 minutes until wilted and slightly charred.

Optionally, add sesame oil and sesame seeds to the stir-fried veggies and stir for 1 minute before removing from heat.

In a mixing bowl, combine 70 g of honey, 50 g of sriracha sauce, 30 mL of apple cider vinegar, and 10 mL of sesame oil, whisking until combined.

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

In a large pan over medium-high heat, add 1 tbsp of peanut oil and the chicken, scraping in the marinade.

Cook the chicken for 2 minutes to form a crust, then stir and cook for a total of 8 minutes until cooked through.

Add the honey sriracha sauce to the chicken, mixing to coat, and cook for an additional 2 minutes until the sauce thickens and glazes the chicken.

Portion the honey chicken into meal prep containers, garnishing with sesame seeds and remaining spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens