These Honey Sesame Chicken Lunch Bowls have chicken breast, rice and veggies tossed in a sticky sweet and savory sauce. Perfect for healthy meal prep lunches.
This post was originally published in 2016. It has been republished with new photos and tips in 2019; same great recipe!
This honey sesame chicken meal prep bowls recipe is one of the most popular recipes on the site, and I’m pretty sure I know why.
Not only is it delicious, but simple to prepare, easy to modify, and stores great in the fridge or the freezer.
Reasons you’ll ♡ these honey sesame chicken meal prep bowls
- they taste great, even on day 4
- you can stash in the fridge or freezer
- you can make a ton of different swaps, and still have a delicious lunch
Don’t forget to pin this post to save it for later!
Let’s make honey sesame stir fry sauce!
I used to think making stir fry sauce from scratch was hard, but I was wrong. So very wrong.
To make this honey sesame chicken stir fry sauce you’ll need some very simple pantry staples and just 5 minutes of your time:
- honey– well, obviously! But if you find yourself in a pinch, you can swap maple syrup and it will be totally fine.
- reduced sodium soy sauce– I recommend seeking out the low sodium stuff. Regular may end up too salty in this recipe!
- water or chicken stock– or make your own homemade bone broth for a bigger nutrient boost
- sesame oil– toasted or regular is fine
- red pepper flakes– for a little kick; leave it out if you are serving kids
- corn starch– or swap for arrowroot powder
Looking to switch up your flavors? I have SEVEN different stir fry sauces here!
It’s stir fry time!
To make cooking go as easily as possible, I recommend having all your veggies and chicken chopped up ahead of time, and your sauce pre-mixed. That way, you can just work through the recipe without distraction.
Here’s what we’re using in this recipe
- veggies– go for 4-6 cups. I am using broccoli and snap peas, but you can use pretty much any stir fry vegetable in here.
- protein– 1 lb of boneless skinless chicken breast (which is roughly 2 large breasts), chopped into 1 inch pieces.
- carbs– I like basmati rice as it has a high glycemic index, meaning it won’t digest as quickly as regular white rice and will keep you feeling full for longer.
Talk to me about swaps
Just like any stir fry, you can swap out the sauce, the protein, the veggies, the carbs and end up with totally different meals.
Here are some of my fave swaps
- carbs– swap for quinoa, brown rice, or cauliflower rice
- sauce– I’m obsessed with this maple ginger stir fry sauce, or go classic with this teriyaki sauce
- protein– swap the chicken breast for chicken thighs or go vegetarian with tofu
- veggies– swap for carrots, bell peppers, squash, slaw, or whatever is hiding in your fridge that needs to be used. Keep in mind cook times will change with different veggies.
Tips & equipment for perfect honey sesame chicken meal prep bowls:
- I highly recommend these 2 cup meal prep containers, and love using my 8 cup rice cooker to cook my rice
- shake up your stir fry sauce in 1/2 pint mason jars or this salad dressing shaker
- looking for more meal prep bowls? Try these Chicken Fajita Lunch Bowls, these Turkey Taco Meal Prep Bowls, or this round up with 38+ Meal Prep Lunch Ideas
Honey Sesame Chicken Lunch Bowls
Honey Sesame Sauce:
- 1/4 cup chicken stock or water
- 1/4 cup reduced sodium soy sauce
- 1/4 cup honey (or maple syrup)
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cornstarch
Chicken Lunch Bowls:
- 3/4 cup rice (uncooked; or roughly 2 cups cooked)
- 2 tablespoons olive oil (divided)
- 3 cups broccoli (chopped into small pieces)
- 3 cups snap peas (ends trimmed)
- 2 large chicken breasts (cut into 1 inch cubes)
- salt & pepper
- sesame seeds (garnish)
- Shake together all honey sesame sauce ingredients and set aside.
- Cook rice according to package instructions. Divide between 4 storage containers.
- Heat 1 tablespoon olive oil in a large pan. Add broccoli and snap peas. Cook for 5-7 minutes, until bright green and tender. Add to the rice in the storage containers.
- Add remaining 1 tablespoon olive oil to pan. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7-10 minutes, until cooked through.
- Add the sauce to the pan and simmer for 2 minutes, until thickened.
- Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.
- Store in the fridge for up to 4 days. Reheat to serve.