I'll say it time and time again. The secret to sticking to a healthy diet is meal planning. Today I've got Vietnamese Chicken Meal Prep Bowls for you to sweeten up your week :) Sweet sticky chicken, rice and veggies!
Course Main Course
Cuisine Asian, International
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
2lbsboneless skinless chicken thighs
1 1/4cupsrice(jasmin and basmati are my favorite, brown rice is fine too though)
about 2cupschicken broth
2large hands fullsugar snap peas
Cut chicken into cubes and marinate in 2 Tbsp honey, 1 Tbsp fish sauce and 1 Tbsp soy sauce for about 10 minutes.
In the meantime, prepare rice with chicken broth instead of water. The amount of broth will depend on the type of rice you use. Follow instructions of the packaging and simply replace water and salt recommendation by broth.
If you are a fast veggie chopper, preheat a large pan over medium heat. If you are a slow veggie chopper wait with preheating until after you've chopped one of the two veggies.
Peel carrots and cut into thin stripes and cut off ends on sugar snap peas and cut in half vertically.
Sautée vegetables in dry preheated pan until desired doneness. For me that's about 3-4 minutes so they stay crunchy and vibrant. Remove vegetables from pan and set aside. Put pan back on burner.
Add a splash of oil to the pan and cook chicken cubes IN 2-3 BATCHES (important!). About 2 minutes per side. Remove from pan and set aside. Put pan back on burner.
Add honey, fish sauce, soy sauce and rice vinegar to pan and bring to the bowl and let simmer stirring often until sauce thickens a little.
Once sauce has thickened add chicken back in and let cook another minute or two.
Then start building your bowls by evenly distributing rice, chicken and vegetables in air-tight sealable containers.
Sprinkle chicken with sesame seeds, let cool completely. Once cool, seal with lid and store in refrigerator for up to 4 days.