High Protein Spicy Sriracha Chicken Meal Prep – Easy, Flavorful, and Weeknight-Ready
This spicy sriracha chicken meal prep is bold, satisfying, and simple enough for busy weeks. It’s lean, high in protein, and packed with flavor, so you won’t feel like you’re eating “diet food.” The sauce is tangy, garlicky, and just the right kind of spicy. You’ll get juicy chicken, crisp-tender veggies, and a filling base you can tailor to your goals.
It stores well, reheats nicely, and keeps you on track without feeling restrictive.
High Protein Spicy Sriracha Chicken Meal Prep - Easy, Flavorful, and Weeknight-Ready
Ingredients
Method
- Cook your base: Prepare rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside.
- Make the sauce: In a bowl, whisk sriracha, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. In a small cup, mix cornstarch with 2 tablespoons water to form a slurry. Set both aside.
- Prep the chicken: Pat chicken dry and cut into bite-size pieces. Season lightly with salt and pepper.
- Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook chicken in an even layer for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
- Cook the veggies: In the same pan, add a splash of oil if needed. Toss in bell peppers and broccoli with a pinch of salt. Stir-fry 4–5 minutes until crisp-tender.
- Combine and thicken: Return chicken to the pan. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and coats the chicken and veggies.
- Adjust to taste: Add more sriracha for heat, a squeeze of lime for brightness, or a drizzle of honey for balance. Sprinkle sliced green onions and sesame seeds if using.
- Portion: Divide your base among 4–5 meal prep containers. Top with the sriracha chicken and veggies. Let cool uncovered for 10–15 minutes before sealing.
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What Makes This Recipe So Good
- High in protein: Chicken breast keeps calories in check while delivering the protein you need for recovery and satiety.
- Big flavor, simple steps: A handful of pantry staples creates a punchy, balanced sauce with heat, tang, and a little sweetness.
- Meal-prep friendly: Cook once, portion into containers, and enjoy all week with minimal effort.
- Customizable base: Pair with rice, quinoa, or cauliflower rice depending on your carb goals.
- Fresh and colorful: Bell peppers, broccoli, and green onions add crunch, fiber, and micronutrients.
Shopping List
- Chicken: 2 pounds boneless skinless chicken breasts (or thighs for juicier results)
- Sriracha: 1/4 to 1/3 cup, to taste
- Soy sauce or tamari: 1/4 cup (use low-sodium if preferred)
- Rice vinegar: 2 tablespoons
- Honey or maple syrup: 1–2 tablespoons (adjust to taste)
- Sesame oil: 1 tablespoon
- Garlic: 3–4 cloves, minced
- Ginger: 1 tablespoon fresh grated (or 1 teaspoon ground)
- Cornstarch: 2 teaspoons (for thickening)
- Neutral oil: 1–2 tablespoons (avocado or olive oil)
- Veggies: 2 bell peppers (any color), 3 cups broccoli florets, 4 green onions
- Optional add-ins: Lime, sesame seeds, crushed red pepper, cilantro
- Base: Cooked rice, quinoa, brown rice, or cauliflower rice
- Salt and pepper: To taste
How to Make It
- Cook your base: Prepare rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside.
- Make the sauce: In a bowl, whisk sriracha, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. In a small cup, mix cornstarch with 2 tablespoons water to form a slurry.
Set both aside.
- Prep the chicken: Pat chicken dry and cut into bite-size pieces. Season lightly with salt and pepper.
- Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon oil.
Cook chicken in an even layer for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
- Cook the veggies: In the same pan, add a splash of oil if needed. Toss in bell peppers and broccoli with a pinch of salt.
Stir-fry 4–5 minutes until crisp-tender.
- Combine and thicken: Return chicken to the pan. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and coats the chicken and veggies.
- Adjust to taste: Add more sriracha for heat, a squeeze of lime for brightness, or a drizzle of honey for balance.
Sprinkle sliced green onions and sesame seeds if using.
- Portion: Divide your base among 4–5 meal prep containers. Top with the sriracha chicken and veggies. Let cool uncovered for 10–15 minutes before sealing.
How to Store
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Freeze for up to 2 months.
For best texture, freeze the chicken and sauce separately from rice if possible.
- Reheating: Microwave 1–2 minutes, stir, then heat 30–60 seconds more until hot. Add a splash of water if the sauce is too thick.
Health Benefits
- Protein for satiety and muscle: Chicken breast is lean and supports recovery and fullness.
- Smart carbs and fiber: Pairing with brown rice or quinoa adds fiber to support digestion and stable energy.
- Antioxidants: Bell peppers and broccoli provide vitamin C, vitamin A, and phytonutrients.
- Lower sugar than takeout: A small amount of honey balances the spice without loading the sauce with sugar.
- Customizable sodium: Using low-sodium soy sauce helps manage salt intake.
Common Mistakes to Avoid
- Crowding the pan: Overloading the skillet steams the chicken and turns it pale. Cook in batches for better browning.
- Skipping the cornstarch slurry: Adding dry cornstarch directly can clump.
Always whisk it with water first.
- Overcooking the veggies: You want crisp-tender. Soft veggies won’t hold up well for meal prep.
- Not cooling before sealing: Trapped steam makes food soggy. Let meals cool slightly before refrigerating.
- Going too hot with the pan: A screaming-hot pan can scorch the sauce.
Bring the sauce to a gentle simmer to thicken.
Variations You Can Try
- Extra-lean swap: Use chicken breast and cauliflower rice to lower calories while keeping protein high.
- Thigh lovers: Chicken thighs give a juicier, richer flavor and reheat beautifully.
- Veggie twist: Swap broccoli and peppers for snap peas, carrots, or baby bok choy.
- Sweet-heat: Add pineapple chunks for a spicy-sweet combo that brightens the dish.
- Peanut sriracha: Whisk 1–2 tablespoons peanut butter into the sauce for creaminess and extra richness.
- Gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
- Low FODMAP-friendly: Use garlic-infused oil instead of fresh garlic and reduce sriracha if sensitive.
FAQ
How spicy is this recipe?
It’s medium-spicy with 1/4 cup sriracha. If you’re heat-sensitive, start with 2 tablespoons and add more at the end. For extra heat, finish with crushed red pepper or a little more sriracha.
Can I use pre-cooked chicken?
Yes.
Add shredded rotisserie chicken or chopped cooked chicken when you combine the sauce and veggies. Simmer just long enough to warm through and thicken the sauce.
What’s the best way to keep chicken juicy?
Cut it evenly, avoid crowding the pan, and don’t overcook. Pull the chicken as soon as it’s no longer pink and let the sauce finish the job.
Using thighs can also help if you tend to overcook breast meat.
Can I make this without honey?
Absolutely. Use maple syrup, a pinch of brown sugar, or a zero-calorie sweetener. The small touch of sweetness balances the vinegar and heat.
How many servings does this make?
This recipe makes 4–5 meal prep portions, depending on your base and appetite.
For larger portions, use 2.5–3 pounds of chicken and increase sauce quantities by 25–50%.
Is there a way to lower the sodium?
Use low-sodium soy sauce or tamari, skip extra salt, and add a squeeze of lime to boost flavor without more sodium. You can also dilute the sauce with a splash of water and adjust seasoning.
Wrapping Up
High Protein Spicy Sriracha Chicken Meal Prep checks all the boxes: easy, bold, and balanced. It’s a straightforward recipe that fuels your week without feeling repetitive or bland.
Tweak the heat, swap the veggies, and choose the base that fits your goals. Prep a batch on Sunday, and you’re set with flavorful, protein-packed meals you’ll actually look forward to eating.
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