Honey Sesame Chicken Meal Prep Bowls Recipe
Social media has been LOVING this viral Honey Sesame Chicken recipe, and for good reason: These bowls are gluten-free, full of protein, healthy veggies, and perfect for meal prepping ahead of time! And as a busy mom of 3, I love how easily they come together and make dinnertime a breeze.
You can make a big batch and store it in the fridge or freezer for healthy lunches throughout the week, or quickly make the recipe after work for a healthy, comforting meal that’s perfect for busy weeknights. Either way, you’ll love the textures and umami flavor in these high-protein meal prep bowls!
RELATED: 30+ BEST Easy Meal Prep Recipes
Honey Sesame Chicken Ingredients (& Substitutions)
Chicken
- Cornstarch – Potato starch or rice flour are great alternatives.
- Garlic powder
- Salt/pepper
- Boneless skinless chicken breasts – Cut into bite-sized pieces. Feel free to use chicken thighs, if you prefer!
- Avocado oil
Sauce
- Honey
- Tomato paste
- Tamari – Soy sauce or coconut aminos are both good substitutions!
- Sesame oil
- Ground ginger
- Salt
- Sesame seeds
Rice
- Jasmine rice
- Lime juice
Veggies
- Avocado oil
- Snow peas
- Brussels sprouts
- Shredded carrots
- Garlic powder
- Salt/pepper
- Green onion
How to Make Honey Sesame Chicken Meal Prep Bowls
1. Lightly fry the chicken.
Toss the cubed chicken in a cornstarch seasoning mixture, then lightly fry in avocado oil until the chicken is fully cooked.
2. Mix the honey sauce and combine.
Whisk the honey sesame sauce ingredients together, then set aside 1/4 cup for later. Add the cooked chicken to the sauce and mix.
3. Cook the veggies.
Saute the snow peas and halved Brussels sprouts. Add in the seasoning and shredded carrots.
4. Cook the rice.
Cook the rice on a different burner, then add lime juice and fluff!
5. Assemble the bowls.
Add cooked rice, chicken, and stir-fry vegetables to each bowl. Drizzle with extra honey sauce and enjoy!
You’ll Also Love: Instant Pot Chicken Fried Rice
Honey Sesame Chicken Recipe Tips
- Use a true non-stick pan for this recipe, if possible, so the chicken coating doesn’t stick.
- You can save time by using pre-cooked/microwave rice!
- Stir in fresh green beans with the veggies.
- Top with red pepper flakes for an extra kick!
- This recipe can make 4 large meal prep bowls or 5 medium bowls!
Storing Meal Prep Bowls with Honey Sesame Chicken Breast
To store, divide the recipe into microwave-safe meal prep dishes cool, and add an airtight lid. Store in the refrigerator for 4-5 days or in the freezer for up to 3 months! To reheat, add about 1-2 teaspoons of water or broth (optional, but it helps the rice stay fluffy!) and heat in the microwave until warm, mixing often.
RELATED: 20+ Best Food Storage Containers (for Meal Prep & Freezing Food!)
More Healthy Meal Prep Recipes
- Meal Prep Breakfast Egg Bagels
- Spicy Cashew Chicken Noodle Bowls
- Meal Prep Southwest Chicken Burrito Bowls
- Harissa Veggie Bowls
- Hot Honey Chicken Bowls
Sign up for my email list to get my FREE 7 Meal-Planning Secrets To Making Wholesome Dinners (In 30 Minutes Or Less) course!
Honey Sesame Chicken Recipe (Easy Meal Prep Bowl)
Equipment
Ingredients
Chicken
- 1/3 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
- 2 Tablespoons avocado oil
Sauce
- 1/3 cup honey
- 1 Tablespoon tomato paste
- 1 Tablespoon tamari (or soy sauce/coconut aminos)
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 Tablespoon sesame seeds
Rice
- 1 cup dry jasmine rice
- 1 teaspoon lime juice
Veggies
- 2 Tablespoons avocado oil
- 1 cup snow peas
- 2 cups halved Brussels sprouts
- 1 cup shredded carrots
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 green onion stalk, chopped (for garnish)
Instructions
- In a medium bowl combine cornstarch, garlic powder, salt, and pepper.
- Add in the cubed chicken and toss until well coated.
- In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken.
- Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. Once cooked stir a bit to break up the pieces.
- Transfer to a paper towel to allow any excess oil to drip off.
- While the chicken cooks – In a large bowl mix your sauce ingredients. Set aside about 1/4 cup of the sauce.
- Once the oil has dripped off the chicken add to the large sauce bowl and toss/mix until fully coated.
- Add more avocado oil to the pan and bring up to medium-high heat.
- Add in the snow peas and Brussels sprouts, cooking for about 15 minutes.
- Add the shredded carrots and seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.
- While the veggies cook, cook rice according to instructions, add lime juice, and fluff before adding to prep bowls.
- Assemble the bowls – evenly divide the cooked rice, veggies, chicken, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!
Video
Notes
- This recipe can make 4 large meal prep bowls or 5 medium bowls!
Lori says:
Do any of these meals freeze well?
Christine replied:
These bowls are great for freezing and reheating! Enjoy!
Erin says:
This is so delicious! I use tofu instead of chicken, & air fry it to perfection. I also blanch the brussels before putting them in with the snow peas and carrots. So satisfying!!
Jar Of Lemons replied:
Love to hear this, Erin! So glad you enjoyed this recipe.
May says:
Always a hit with my family, even the little ones! Thank you for this easy and delicious meal.
Jar Of Lemons replied:
So glad your family enjoys this recipe, May. Thanks for the review!
Rebecca says:
This recipe produced very tender and perfectly cooked chicken with a nice amount of sauce which is perfect for a rice bowl. The reason I gave it 4 stars was because it didn’t have a lot of flavor. I think it would be better if there were at least a little spice.
Leslie says:
So good! Even my picky teen loved it! I wish I would have doubled it because we didn’t have leftovers. I think it would be just as good with cauliflower rice instead of Jasmine. For less carb more veggie option.
Jar Of Lemons replied:
So glad to hear this. Thanks for the review, Leslie!
Jenna says:
This was soooo good and my partner agreed! Made it tonight using sugar snap peas, broccolini and carrot. Definitely making this again soon. Looking forward to trying other recipes on the site
Mel Kruisselbrink says:
We just enjoyed it!! So good!!
Have you ever frozen this meal?
Christine McMichael replied:
Yay! So glad you loved it. Yes it freezes great!
Tammi says:
This was delicious! The whole family loved it.
Jar Of Lemons replied:
Thanks, Tammi!
Kim says:
This was a fantastic meal! Loved the flavor of the sauce. I used purple cabbage and added sautéed onions to the veggie mixture. I will definitely make this again!
Jennifer Klein says:
This is one of my new favorite chicken recipes!! Absolutely delicious! Love the flavor and the way chicken coated. Love the veggies with it. I double the recipe and have made it multiple times already!
Jar Of Lemons replied:
Thanks for letting me know how this turned out. So glad you enjoyed it!
Elizabeth says:
Another awesome Jar of Lemons recipe! Made it exactly as written but I love loading up on veggies so I just doubled all the ingredients under the Veggies header, and wasn’t disappointed with that decision 🙂 This meal was so good, we absolutely inhaled it. Excited to eat leftovers and will definitely be making it again!