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Ginger Sesame Chicken Meal Prep Bowls - Simple, Flavor-Packed Lunches

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • Salt and black pepper, to taste
  • For the ginger sesame sauce: 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1/2 to 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
  • 1/3 cup water
  • 1.5 tablespoons cornstarch (for slurry)
  • For the bowls: 3 cups cooked rice (white, brown, or jasmine) or quinoa
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds (white or black), for topping
  • Lime wedges (optional, for serving)

Method
 

  1. Cook the grain: Prepare rice or quinoa according to package directions. Fluff and set aside.
  2. Prep the vegetables: Chop broccoli into small florets, slice the bell pepper, and shred the carrots if needed. Thinly slice the green onions.
  3. Make the sauce base: In a bowl, whisk soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, garlic, sriracha (if using), and water.
  4. Make a cornstarch slurry: In a separate small cup, mix 1.5 tablespoons cornstarch with 2 tablespoons cold water. Set aside.
  5. Season the chicken: Pat chicken dry. Toss with 1 tablespoon cornstarch, plus a pinch of salt and pepper. This helps the chicken sear and the sauce cling.
  6. Sear the chicken: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 6–8 minutes, stirring a few times, until browned and cooked through.
  7. Steam-sauté the veggies: Push chicken to one side of the pan (or remove it briefly). Add broccoli and bell pepper with a splash of water. Cover for 2–3 minutes to steam, then uncover and sauté 2 more minutes until crisp-tender.
  8. Add the sauce: Return chicken to the center (if you removed it). Pour in the sauce base. Bring to a gentle simmer.
  9. Thicken: Stir in the cornstarch slurry while simmering. Cook 1–2 minutes until glossy and thick enough to coat the chicken and veggies.
  10. Taste and adjust: Add a squeeze of lime, more soy for salt, or extra honey for sweetness. Stir in half the green onions.
  11. Assemble: Divide cooked rice among 4–5 meal prep containers. Top with chicken and vegetables. Add shredded carrots for crunch.
  12. Finish: Sprinkle with sesame seeds and the remaining green onions. Let cool 10–15 minutes before sealing.