HONEY GARLIC CHICKEN Meal Prep

5 mins
Serves 5
youtube.com

Directions

  1. 1Dice the 1kg of boneless & skinless chicken breast into medium to large size chunks.
  2. 2Dice the 1kg of boneless & skinless chicken breast into medium to large size chunks.
  3. 3Dice the 1kg of boneless & skinless chicken breast into medium to large size chunks.
  4. 4Grate 6 garlic cloves and 10g of ginger. Mix together.
  5. 5Grate 6 garlic cloves and 10g of ginger. Mix together.
  6. 6Grate 6 garlic cloves and 10g of ginger. Mix together.
  7. 7Finely slice 1 spring onion into rounds.
  8. 8Finely slice 1 spring onion into rounds.
  9. 9Finely slice 1 spring onion into rounds.
  10. 10In a bowl add diced chicken, 1/4 cup of low sodium soy sauce, grated garlic and ginger, and ground white pepper.
  11. 11In a bowl add diced chicken, 1/4 cup of low sodium soy sauce, grated garlic and ginger, and ground white pepper.
  12. 12In a bowl add diced chicken, 1/4 cup of low sodium soy sauce, grated garlic and ginger, and ground white pepper.
  13. 13In a separate bowl, place 100g of cornflour or cornstarch.
  14. 14In a separate bowl, place 100g of cornflour or cornstarch.
  15. 15In a separate bowl, place 100g of cornflour or cornstarch.
  16. 16Add the marinated chicken to the bowl with the cornflour or cornstarch, coating the chicken lightly.
  17. 17Add the marinated chicken to the bowl with the cornflour or cornstarch, coating the chicken lightly.
  18. 18Add the marinated chicken to the bowl with the cornflour or cornstarch, coating the chicken lightly.
  19. 19Place the cornflour coated chicken on a baking tray lined with parchment paper and lightly spray with oil.
  20. 20Place the cornflour coated chicken on a baking tray lined with parchment paper and lightly spray with oil.
  21. 21Place the cornflour coated chicken on a baking tray lined with parchment paper and lightly spray with oil.
  22. 22Bake at 190°C or 375°F for 18-20 minutes, or air fry at 200°C or 390°F for 16-18 minutes.
  23. 23Bake at 190°C or 375°F for 18-20 minutes, or air fry at 200°C or 390°F for 16-18 minutes.
  24. 24Bake at 190°C or 375°F for 18-20 minutes, or air fry at 200°C or 390°F for 16-18 minutes.
  25. 25Add 1 1/2 cups of washed jasmine rice and 550ml of cold water in a saucepan. Add a pinch of salt and stir.
  26. 26Add 1 1/2 cups of washed jasmine rice and 550ml of cold water in a saucepan. Add a pinch of salt and stir.
  27. 27Add 1 1/2 cups of washed jasmine rice and 550ml of cold water in a saucepan. Add a pinch of salt and stir.
  28. 28Bring to a boil, reduce heat to low, cover, and cook for 12 minutes. Turn off the heat, keep the lid on, let steam for 4 more minutes, remove the lid, and fluff with a fork or spatula. Set aside.
  29. 29Bring to a boil, reduce heat to low, cover, and cook for 12 minutes. Turn off the heat, keep the lid on, let steam for 4 more minutes, remove the lid, and fluff with a fork or spatula. Set aside.
  30. 30Bring to a boil, reduce heat to low, cover, and cook for 12 minutes. Turn off the heat, keep the lid on, let steam for 4 more minutes, remove the lid, and fluff with a fork or spatula. Set aside.
  31. 31In a large pan over medium-high heat, add 2tbsp of unsalted butter and 4 cloves of grated garlic, and cook for 1-1.5 minutes until fragrant.
  32. 32In a large pan over medium-high heat, add 2tbsp of unsalted butter and 4 cloves of grated garlic, and cook for 1-1.5 minutes until fragrant.
  33. 33In a large pan over medium-high heat, add 2tbsp of unsalted butter and 4 cloves of grated garlic, and cook for 1-1.5 minutes until fragrant.
  34. 34Add 80ml of low sodium soy sauce, 60ml of chicken stock, and bring to a simmer.
  35. 35Add 80ml of low sodium soy sauce, 60ml of chicken stock, and bring to a simmer.
  36. 36Add 80ml of low sodium soy sauce, 60ml of chicken stock, and bring to a simmer.
  37. 37Add 1/2 tsp of dried chili flakes (optional), and a slurry made with 1 1/2 tsp of cornstarch and 3 tsp of cold water. Stir and cook for 30-45 seconds until the sauce thickens.
  38. 38Add 1/2 tsp of dried chili flakes (optional), and a slurry made with 1 1/2 tsp of cornstarch and 3 tsp of cold water. Stir and cook for 30-45 seconds until the sauce thickens.
  39. 39Add 1/2 tsp of dried chili flakes (optional), and a slurry made with 1 1/2 tsp of cornstarch and 3 tsp of cold water. Stir and cook for 30-45 seconds until the sauce thickens.
  40. 40Add 1 1/2 tbsp of honey, mix, and cook for 30 seconds.
  41. 41Add 1 1/2 tbsp of honey, mix, and cook for 30 seconds.
  42. 42Add 1 1/2 tbsp of honey, mix, and cook for 30 seconds.
  43. 43Add the cooked chicken to the sauce and toss to coat.
  44. 44Add the cooked chicken to the sauce and toss to coat.
  45. 45Add the cooked chicken to the sauce and toss to coat.
  46. 46Serve the chicken over the rice and garnish with spring onion and sesame seeds.
  47. 47Serve the chicken over the rice and garnish with spring onion and sesame seeds.
  48. 48Serve the chicken over the rice and garnish with spring onion and sesame seeds.

Ingredients

  • 1 kg boneless & skinless chicken breast
  • 1 kg boneless & skinless chicken breast
  • 1 kg boneless & skinless chicken breast
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 10 g ginger
  • 10 g ginger
  • 10 g ginger
  • 1 spring onion
  • 1 spring onion
  • 1 spring onion
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 ground white pepper
  • 1 ground white pepper
  • 1 ground white pepper
  • 100 g cornflour or cornstarch
  • 100 g cornflour or cornstarch
  • 100 g cornflour or cornstarch
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 80 ml low sodium soy sauce
  • 80 ml low sodium soy sauce
  • 80 ml low sodium soy sauce
  • 60 ml chicken stock
  • 60 ml chicken stock
  • 60 ml chicken stock
  • 0.5 tsp dried chilli flakes
  • 0.5 tsp dried chilli flakes
  • 0.5 tsp dried chilli flakes
  • 1.5 tsp cornflour or cornstarch
  • 1.5 tsp cornflour or cornstarch
  • 1.5 tsp cornflour or cornstarch
  • 3 tsp cold water
  • 3 tsp cold water
  • 3 tsp cold water
  • 1.5 tbsp honey
  • 1.5 tbsp honey
  • 1.5 tbsp honey
  • 1.5 cup jasmine rice
  • 1.5 cup jasmine rice
  • 1.5 cup jasmine rice
  • 550 ml cold water
  • 550 ml cold water
  • 550 ml cold water
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 black or white sesame seeds
  • 1 black or white sesame seeds
  • 1 black or white sesame seeds

Equipment

knifegraterbowlbaking trayparchment papersaucepanlarge panspatulafork