Finish Your Weekly Meal Prep in Under an Hour with these Sriracha Peanut Chicken Rice Bowls

Prepare 3 cups (450 grams) of cooked rice, preferably day-old or frozen.

In a large bowl, combine 1 tablespoon (15 grams) of sriracha, 1 tablespoon (14 grams) of mayonnaise, 1 tablespoon (15 grams) of rice vinegar, 2 teaspoons (6 grams) of garlic powder, 2 teaspoons (6 grams) of onion powder, and 1 teaspoon (6 grams) of salt. Mix until well combined.

Add 2 pounds (908 grams) of boneless skinless chicken thighs to the marinade and toss to coat thoroughly. Allow to marinate if possible, or proceed immediately.

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Lightly spray a sheet pan with oil and optionally line it with aluminum foil or parchment paper. Place the chicken thighs on the pan, smooth side down, and bake for 10 minutes.

After 10 minutes, switch the oven to broil and broil the chicken for 3 to 5 minutes until browned, watching closely to prevent burning.

While the chicken is broiling, prepare the vegetables: thinly slice 1 small to medium onion (150 grams) and the tops of 2 green onions (20 grams) for garnish. Cut 1/2 pound (227 grams) of broccoli into bite-sized florets and slice 2 carrots (100 grams) into ribbons, then chop into smaller pieces.

In a bowl, combine 1/4 cup (60 grams) of soy sauce, 1 tablespoon (15 grams) of rice vinegar, 2 tablespoons (42 grams) of honey, 2 teaspoons (10 grams) of sesame oil, 1 tablespoon (15 grams) of sriracha, 1 tablespoon (15 grams) of minced garlic, and 2 tablespoons (28 grams) of peanut butter. Mix well until combined.

Once the chicken is done broiling, remove it from the oven and let it rest. Heat a large skillet over medium-high heat, add the broccoli, and pour in about 1/3 cup of water to steam it until softened but still crisp.

Once the water has evaporated, add 1 tablespoon (15 grams) of oil to the skillet, then add the onions and cook for about 2 minutes until they are just about to turn brown.

Add the carrots to the skillet and stir them in with the onions. If there are any large pieces of broccoli, add them on top to steam further.

Cut the rested chicken into bite-sized pieces. Add 3 cups (450 grams) of cooked rice to the skillet with the vegetables, followed by the sauce. Mix until well combined.

Add the chicken to the skillet and mix everything together. Taste and adjust seasoning as needed, adding more salt, pepper, sriracha, or honey to taste.

Divide the mixture evenly into five meal prep containers. Optionally top with 30 grams of crushed peanuts and the green onions for garnish. Store in the fridge for up to five days.

Equipment Needed

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