Korean Chicken Meal Prep

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CALORIES: 567

PREP: 5 minutes

COOK: 11 minutes

Egg-Free, Dairy-Free, Nut-Free

This easy Korean Chicken is served with rice and an amazing crunchy slaw! This recipe stores really beautifully making it absolutely perfect for meal prep. Enjoy for lunch or dinner! 


Ingredients

Sauce
3 tbsp
avocado oil
3 tbsp
soy sauce
2 tbsp
rice vinegar
1 tbsp
honey
1 tsp
sriracha sauce
1/2 tsp
grated fresh ginger
1
garlic clove, grated
Chicken
1 tbsp
oil
6
boneless skinless chicken thighs
Salt and pepper to taste
Salad
4 cups
kale slaw mix
2 cups
cooked rice
1/2 tsp
sesame seeds

Directions

To make the sauce, in a small bowl, whisk together the avocado oil, soy sauce, rice vinegar, honey, sriracha, ginger, and garlic. Set it aside.

To make the chicken, in a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper to taste. Arrange the chicken in the skillet in a single layer, and cook, until it begins to brown, about 4 to 5 minutes. Flip the chicken and pour half of the sauce over the top. Reduce the heat to medium-low. Cover the skillet, and continue to cook until the chicken reaches an internal temperature of 165ºF, about 3 to 4 minutes. Remove the lid and continue to cook, flipping the chicken, until the sauce begins to thicken, about 1 to 2 minutes. Once cooked, remove the chicken from the skillet and set it aside.

To make the salad, pour the remaining sauce over the kale slaw mix. Toss, until the salad is evenly coated.

Assemble each bowl by adding some rice, salad, and chicken. Sprinkle some sesame seeds over the chicken.

Serve immediately or store in the refrigerator for up to 4 days.


Nutritional Info
Per serving
Calories (kcal)567
Total Fat (g)41
Saturated fat (g)8
Cholesterol (mg)212
Sodium (mg)1513
Total Carbohydrate (g)51
Dietary Fiber (g)8
Total Sugars (g)13
Protein (g)53