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Glazed Chicken Meal Prep

Glazed Chicken Meal Prep

Glazed Chicken Meal Prep is your new go-to for delicious, healthy, and convenient lunches throughout the week. This recipe delivers tender, flavorful chicken coated in a delectable glaze, making it the perfect solution for busy schedules and healthy eating goals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1/4 cup soy sauce low-sodium preferred
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes optional, for a little heat
  • 1 tablespoon cornstarch for thickening the glaze
  • 2 tablespoons water for the cornstarch slurry
  • 1 tablespoon cooking oil like vegetable or canola oil
  • salt
  • pepper
  • Cooked rice for serving
  • steamed vegetables broccoli, snap peas, carrots, or your favorite side dish for serving

Equipment

  • Small Bowl
  • Large skillet or frying pan
  • Paper towels
  • Meal prep containers

Method
 

  1. In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Set aside.
    1/4 cup soy sauce, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 cloves garlic, 1 teaspoon fresh ginger, 1/4 teaspoon red pepper flakes
  2. Pat the chicken breasts or thighs dry with paper towels. Season them lightly with salt and pepper. Heat 1 tablespoon of cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, add the chicken to the pan in a single layer, being careful not to overcrowd it (cook in batches if necessary). Sear the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature of cooked chicken should reach 165°F (74°C).
    2 pounds boneless, skinless chicken breasts or thighs, 1 tablespoon cooking oil, salt, pepper
  3. While the chicken rests, if you cooked it in batches, remove the chicken from the pan and set aside. Pour the prepared glaze into the same skillet (no need to wipe it clean – those browned bits add flavor!). Bring the glaze to a simmer over medium heat. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Gradually pour the cornstarch slurry into the simmering glaze while whisking constantly until the glaze thickens to your desired consistency. This should only take about 1-2 minutes.
    1 tablespoon cornstarch, 2 tablespoons water
  4. Return the cooked chicken to the skillet with the thickened glaze. Toss the chicken gently to coat each piece evenly. Allow the chicken to simmer in the glaze for another 1-2 minutes, allowing the flavors to meld and the glaze to cling to the chicken.
  5. Once the chicken is coated and heated through, it’s time to assemble your meal prep containers. Divide your cooked rice (or other base) and steamed vegetables among your meal prep containers. Top each container with generous portions of the glazed chicken.
    Cooked rice, steamed vegetables

Notes

Store in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months.
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