Ingredients:

  • 1 cup (200g) uncooked Jasmine or Basmati Rice
  • 2 cups (475ml) water or low-sodium chicken stock
  • 1 teaspoon (5ml) neutral oil
  • Pinch of fine sea salt
  • 4 medium (approx. 680g / 1.5 lbs) Boneless, skinless Chicken Breasts, cut into 1-inch cubes
  • 1 pound (450g) Fresh Broccoli, cut into medium florets
  • 2 tablespoons (30ml) Neutral cooking oil, divided
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup (170g) runny Honey
  • 1/4 cup (60ml) Low-sodium Soy Sauce (or Tamari)
  • 3 tablespoons (45ml) Sriracha Hot Sauce (adjust to taste)
  • 2 tablespoons (30ml) Rice Vinegar (unseasoned)
  • 1 tablespoon (15ml) freshly grated Ginger
  • 2 cloves Garlic, minced
  • 1 tablespoon (15ml) Water (for the slurry)
  • 1 teaspoon (5g) Cornstarch
  • 2 Spring Onions, thinly sliced (Optional Garnish)
  • 1 tablespoon Sesame Seeds (toasted) (Optional Garnish)

Instructions:

  1. Cook the Rice: Rinse the rice thoroughly. Combine rice, water/stock, oil, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam (covered) for 5 minutes. Fluff with a fork and set aside. Preheat oven to 200°C / 400°F if roasting broccoli.
  2. Prepare the Glaze: In a medium bowl, combine the honey, soy sauce, Sriracha, rice vinegar, grated ginger, and minced garlic. Whisk thoroughly. Create the slurry by mixing the cornstarch with the 1 tablespoon of water until completely smooth. Set aside.
  3. Roast the Broccoli: Toss the broccoli florets with 1 tablespoon of neutral oil, salt, and pepper. Spread the broccoli in a single layer on a baking sheet. Roast for 12–15 minutes, or until the edges are slightly charred and tender-crisp. Remove from the oven.
  4. Cook the Chicken: Heat the remaining 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook for 5–7 minutes, turning occasionally, until golden brown on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
  5. Thicken and Glaze: Pour the prepared Honey Sriracha Glaze Base into the empty hot skillet. Bring the mixture to a rapid simmer. Stir the cornstarch slurry and pour it in, whisking constantly for 30–60 seconds until the sauce thickens significantly into a glossy, sticky glaze. Return the cooked chicken pieces to the skillet and toss thoroughly to coat every piece fully. Remove from heat immediately.
  6. Assemble the Meal Prep Bowls: Distribute the cooked rice evenly among the 4 meal prep containers. Place one portion of the glazed chicken on top of the rice in each container. Add an equal portion of the roasted broccoli to the side. Garnish with sliced spring onions and toasted sesame seeds. Allow the bowls to cool almost completely before sealing and refrigerating.