Honey Sriracha Chicken Meal Prep

From a YouTube video Watch the original

Ingredients

• 120 grams (1/2 cup) Sriracha sauce
• 60 milliliters low sodium soy sauce
• 30 milliliters apple cider vinegar
• 50 grams honey
• 9 grams corn flour (or cornstarch)
• 4 cloves garlic
• 15 grams grated ginger
• 500 grams broccolini
• Spring onion (optional)
• 300 grams jasmine rice
• 1.2 kilograms boneless, skinless chicken thighs
• Peanut oil
• Sea salt
• Ground white pepper
• Sesame oil
• Sesame seeds (black and white)

Instructions

1. Make the sauce by combining Sriracha sauce, soy sauce, apple cider vinegar, honey, and corn flour. Mix well.
2. Add garlic and ginger paste to the sauce, mix thoroughly.
3. Cut broccolini into florets and stir-fry in a pan with salt, white pepper, and sesame oil until slightly charred and al dente.
4. Cook jasmine rice in water with salt, then fluff with a fork.
5. Brown chicken thighs in batches in a pan with salt and white pepper.
6. Add cooked chicken back to the pan, pour in the sauce, and cook until thickened.
7. Add sesame seeds, mix, and remove from heat.
8. Portion out rice, broccolini, and chicken into meal prep containers.
9. Garnish with spring onion and sesame seeds.
10. Let cool, refrigerate for up to four days or freeze for up to four months.
11. Reheat in a pan or microwave before serving. Enjoy!

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