Description
These Honey Sesame Chicken Lunch Bowls feature tender chicken breast, fresh broccoli, and snap peas tossed in a sweet and savory honey sesame stir fry sauce. This recipe is perfect for healthy meal prep lunches that are easy to assemble and packed with flavor.
Ingredients
Honey Sesame Sauce:
- ¼ cup chicken stock or water
- ¼ cup reduced sodium soy sauce
- ¼ cup honey (or maple syrup)
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes
- 1 teaspoon cornstarch
Chicken Lunch Bowls:
- ¾ cup rice (uncooked; or roughly 2 cups cooked)
- 2 tablespoons olive oil (divided)
- 3 cups broccoli (chopped into small pieces)
- 3 cups snap peas (ends trimmed)
- 2 large chicken breasts (cut into 1 inch cubes)
- Salt & pepper, to taste
- Sesame seeds (for garnish)
Instructions
- Make the Honey Sesame Sauce: Shake together all honey sesame sauce ingredients in a bowl until well combined and set aside.
- Cook the Rice: Prepare rice according to package instructions. Once cooked, divide the rice evenly between 4 storage containers.
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped broccoli and snap peas, cooking for 5-7 minutes until they are bright green and tender yet still crisp. Distribute the cooked vegetables evenly over the rice in the containers.
- Cook the Chicken: Add the remaining 1 tablespoon of olive oil to the same pan. Add the cubed chicken breasts, seasoning with salt, pepper, and optional red pepper flakes. Cook the chicken for 7-10 minutes, stirring occasionally, until fully cooked and browned.
- Combine Sauce and Chicken: Pour the prepared honey sesame sauce into the pan with the cooked chicken. Simmer for about 2 minutes, stirring frequently, until the sauce thickens and coats the chicken pieces nicely.
- Assemble the Bowls: Spoon the sauced chicken over the rice and vegetables in each storage container. Garnish each portion with sesame seeds if desired.
- Storage and Serving: Store the lunch bowls in the refrigerator for up to 4 days. Reheat before serving.
Notes
- You can substitute maple syrup for honey to make it vegan, adjusting the dietary classification accordingly.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- If you prefer other vegetables, feel free to swap in bell peppers, carrots, or green beans.
- To avoid spice, omit the red pepper flakes from both the sauce and the chicken seasoning.
- This recipe is ideal for meal prepping and holding well in the refrigerator for several days.
