Honey Garlic Chicken Meal Prep
, Serves 4
Egg-and-cornstarch coated chicken pan-fried and tossed in a sweet-spicy honey sriracha sauce, packed over quinoa with seared broccoli.
| 1 large egg, beaten | Coat chicken in egg, then cornstarch | Pan-fry in oil, 8-10 min | Toss chicken in sauce, set aside | Divide quinoa, broccoli & chicken into bowls | Garnish; chill up to 4 days |
| 25 g cornstarch | |||||
| 1 teaspoon kosher salt (for the coating) | |||||
| 4 medium chicken breasts, diced into 1-inch / 2.5 cm pieces (about 680 g) | |||||
| 1 tablespoon avocado oil (for the chicken) | |||||
| 40 g honey | Whisk honey, sriracha, garlic, vinegar, sesame oil | ||||
| 30 ml sriracha (1 tablespoon for less heat) | |||||
| 2 garlic cloves, minced | |||||
| 15 ml rice vinegar | |||||
| 1 teaspoon sesame oil | |||||
| 1 tablespoon avocado oil (for the broccoli) | Stir-fry broccoli 2-3 min, season | ||||
| 1 head broccoli, cut into small florets | |||||
| 1/4 teaspoon kosher salt (for the broccoli) | |||||
| 340 g cooked quinoa | |||||
| 2 green onions, thinly sliced | |||||
| 1-2 teaspoons black and white sesame seeds |
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