Directions
- 1Prepare the broccoli by trimming the florets and stems into bite-sized pieces.
- 2Prepare the green beans by removing the top and tail.
- 3Slice the lemons in half and juice them, making sure to remove any seeds.
- 4Dice the boneless, skinless chicken thighs into bite-sized pieces.
- 5In a bowl, combine the chicken stock, minced garlic, lemon juice, honey, onion powder, soy sauce, sesame oil, and corn flour.
- 6Whisk the sauce mixture until everything is combined and the corn flour is broken down. Season with sea salt flakes and cracked black pepper to taste.
- 7In a large saucepan over high heat, add the basmati rice, cold water, and sea salt flakes. Bring to a boil, then cover, reduce heat to low, and cook for 14 minutes undisturbed.
- 8In a large pan over medium-high heat, add olive oil, broccoli, and stems. Sauté for 3–4 minutes until golden brown. Add in green beans and continue sautéing for about 3 minutes, mixing regularly. Season with cracked black pepper.
- 9Add 80ml of water to the pan, cover, and steam for 2 minutes. Remove the lid, mix and set aside.
- 10After 14 minutes, turn off the heat for the rice, leave the lid on for 4 more minutes, and fluff with a fork or spatula.
- 11In the same pan, add olive oil and chicken. Spread evenly, season with sea salt flakes, and cook regularly for 10 minutes.
- 12Mix the chicken, add the sauce mixture, and mix for 1½–2 minutes until it comes to a boil and the sauce thickens.
- 13Add white and black sesame seeds (optional), check seasoning, and mix for 20 seconds. Set aside.
- 14Portion the rice (210g), vegetable mix (130g), and honey chicken (200g) into meal prep containers. Sprinkle black sesame seeds on top of the rice.
- 15Seal the containers and refrigerate immediately. They will last for 4 days in the fridge and 4 months in the freezer. If using vacuum-sealed containers, they will last 5 days in the fridge.
Ingredients
- 50 ml Olive Oil
- 2 Large Heads Broccoli, Florets & Stems Trimmed
- 250 g Green Beans, Top & Tailed
- 1 kg Chicken Thigh, Boneless & Skinless, diced
- 125 ml Chicken Stock
- 3 Garlic Cloves, Minced
- 2 Lemons, Juiced
- 80 g Honey
- 2.5 g Onion Powder
- 30 ml Soy Sauce
- 10 ml Sesame Oil
- 12 g Corn Flour
- 1 Seasoning
- 350 g Basmati Rice, Washed
- 700 ml Cold Water
- 1 Salt
- 5 g White Sesame Seeds
- 5 g Black Sesame Seeds
Equipment
sharp pairing knifecitrus juicerwhisklarge saucepanlarge pan
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