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Home Meal Prep Meal Prep Lunch
4.93
/5
40 minutes minutes

Maple Ginger Chicken Meal Prep Lunch Bowls (+ Video)

Dairy Free Dairy-Free Gluten Free Gluten Free Freezer Friendly Freezer Meal Prep Meal Prep
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By: Annie23 Comments
Posted: 5/11/17 Updated: 6/18/25

This post may contain affiliate links. Please read our disclosure policy.

Maple ginger chicken meal prep lunch bowls are made ahead on the weekend so you have four delicious lunches waiting for you!

Spoon pouring sauce over Maple ginger chicken meal prep lunch bowls

It's my favorite time of the year! We are finally able to go for after dinner park adventures, it's warm enough to leave the house without a wind breaker, and the tulips are in full bloom.

This was a long, brutal winter, and we have earned this weather, that's for sure!

Today I'm sharing one of my favorite recipes with you guys...I'm kind of cheating because technically these maple ginger chicken meal prep lunch bowls are already on this site, but I wanted to show you the versatility of this recipe...for meal prep lunches! Plus, I wasn't loving the old photos.

Don't forget to pin this recipe to save it for later!

Overhead view of wood cutting board with a variety of raw chopped veggies
Overhead view of large saute pan filled with variety of chopped veggies

I have to say, I almost didn't post these Honey Sesame Chicken Lunch Bowls, because...well, it's a stir fry portioned out into four lunch portions.

But I was totally blown away by it's popularity...shared over 300K times on Pinterest and nearly 6 million views on the Facebook video. So after all these years, I still have no idea what is going to be a hit and what is going to flop 😉

sauce being spooned onto chunks of chicken
Overhead view of four Maple ginger chicken meal prep lunch bowls

But it got me thinking, and I realized that I do have a lot of cold, salad-type meal prep lunch recipes, but I don't have a ton of hot meal prep lunch recipes.

So let's fix that!

If you want a bit of variety, split the chicken & veggies, halve the sauce, and use a half batch of any of the sauces in this post of 7 Easy Stir Fry Sauces You Can Prep Ahead.

Overhead view of four maple ginger chicken meal prep lunch bowls in glass containers

So here's to another stir fry meal prep recipe! Hope your Thursday is going well. We've almost made it to the weekend!

Watch the video below to see exactly how I prepped these maple ginger chicken meal prep bowls. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Get your perfect maple ginger chicken meal prep lunch bowls

  • swap the sauce for any of these 7 Easy Stir Fry Sauces You Can Make Ahead
  • for moist chicken even on day 4, swap the chicken breast for 12 oz boneless skinless chicken thighs
  • for vegetarian, tofu works great!
  • my favorite meal prep lunch containers

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

glass meal prep container with maple ginger chicken bowl and spoon drizzling the dressing

Maple Ginger Chicken Meal Prep Lunch Bowls

4.93 from 14 votes
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
Print Rate
Maple ginger chicken meal prep lunch bowls are made ahead on the weekend so you have four delicious lunches waiting for you!
4

Ingredients

Stir fry

  • ¾ cup rice of choice uncooked
  • 2 tablespoons olive oil divided
  • 2 tablespoons ginger finely grated
  • 2 cloves garlic minced
  • 5 cups vegetables carrots, peas & asparagus pictured
  • 2 large chicken breasts roughly 1 lb; boneless skinless chicken thighs are also great!

Sauce:

  • 3 tablespoons soy sauce
  • 5 tablespoons maple syrup
  • 1 teaspoon sesame oil
  • ¼-1/2 teaspoon red pepper flakes to taste
  • 2 teaspoons cornstarch

Optional

  • ¼ cup cashews

Instructions 

  • Cook rice according to package directions and set aside.
  • Shake together all sauce ingredients and set aside.
  • In a medium pan or wok, heat 1 tablespoon of oil over medium heat.
  • Add the vegetables and cook for 5 minutes, or until slightly tender.
  • Transfer the veggies to a bowl.
  • Add another tablespoon of oil to the pan.
  • Add the chicken to the pan, and cook for 5-7 minutes, until cooked through and no longer pink in the middle.
  • Add the garlic and ginger and cook for one minute
  • Add the stir fry sauce to the pan (shake it up again first), and cook for 1 minute or until thickened.
  • Amongst four storage containers, divide the rice, veggies and chicken. Spoon extra sauce over the chicken.
  • OptionalScatter cashews over the lunch bowls.

Video

Nutrition Information

Serving: 1lunch bowl (no cashews), Calories: 463kcal, Carbohydrates: 54g, Protein: 35g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 79mg, Sodium: 785mg, Fiber: 3g, Sugar: 18g
Author: Annie Holmes
Course: Lunch
Cuisine: Chinese

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Reader Interactions

4.93 from 14 votes (7 ratings without comment)

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Recipe Rating




  1. Simone says

    Posted on 3/28/25 at Posted on 3/28/25

    5 stars
    This is definitely a keeper!
    I made it fresh on a home office day and my husband had some the next day. Also one more portion in the freezer. I roughly doubled the recipe (more than double on the veggies and a bit less maple sirup).
    Especially good with the asparagus.

    Reply
  2. Martina Eckert says

    Posted on 10/15/24 at Posted on 10/15/24

    5 stars
    Superb fresh and reheats well. Easy to put together too. I substituted broccoli.

    Reply
  3. Madi says

    Posted on 7/29/20 at Posted on 7/29/20

    5 stars
    This was so good! I made 4 servings for 3 days and the meals tasted fresh every time! I just stir fried brocoli instead of the other veggies and they tasted great too! For some reason the sauce was darker and thicker than the one in the video, but it still tasted amazing!

    Reply
    • Denise Bustard says

      Posted on 8/14/20 at Posted on 8/14/20

      Hi Madi! Woohoo! So happy to hear you enjoyed the recipe. Thanks so much for taking time out of your day to come back and leave a review 🙂

      Reply
  4. Kelsi says

    Posted on 7/8/19 at Posted on 7/8/19

    5 stars
    Wow! Absolutely delicious! I will Definitely be making these again soon!

    Reply
    • Denise says

      Posted on 7/22/19 at Posted on 7/22/19

      So happy to hear this, Kelsi! Thank you for taking the time to leave a review!

      Reply
  5. Lauren Shorts says

    Posted on 2/25/19 at Posted on 2/25/19

    5 stars
    I just want to say thank you so much for this recipe! Not only was it easy, but it this is the tastiest meal I've ever made! I did things a little differently. I cooked the chicken in my instapot, cooked the veggies in a wok, then combined everything once it was cooked and added the sauce and mixed it up. I used a sugar free maple syrup to save calories. The grated ginger, and raw cashews really kicked this dish up 1000 notches. Awesome recipe

    Reply
    • Denise says

      Posted on 3/5/19 at Posted on 3/5/19

      WOW, huge compliment! So happy you enjoyed and also great to know you can make it in the IP!

      Reply
  6. Alyssa says

    Posted on 1/14/19 at Posted on 1/14/19

    5 stars
    I wanted to tell you I butchered this recipe. Ground spices instead of fresh, didn't mix the premixed the sauce so was just throwing the powdered spices and pouring the liquids over the chicken while frantically trying to keep it from burning, totally different veggies. There was steam like crazy, a near fire, and I might have cried and cursed. Loudly.
    But it's such a versatile, ROCK SOLID recipe that it still tastes amazing.

    Thank you for such a solid foundation and great addition to my meal rotation! The sauce was amazing!

    Reply
    • Denise says

      Posted on 1/15/19 at Posted on 1/15/19

      What an awesome comment! I am happy it turned out for your after everything you wen through 😀

      Reply
  7. Katie says

    Posted on 8/24/18 at Posted on 8/24/18

    Amazing!

    Reply
    • Denise says

      Posted on 8/27/18 at Posted on 8/27/18

      Thanks so much!

      Reply
  8. Ann says

    Posted on 2/4/18 at Posted on 2/4/18

    4 stars
    When do you add the corn starch? I’ve tried this many times but can never get the sauce to a thicker constancy.

    Reply
    • Denise says

      Posted on 2/4/18 at Posted on 2/4/18

      Hi Ann, it's mixed in with the stir fry sauce, but you need to make sure you shake it up really well before adding it into the stir fry. If you don't shake it up well, the cornstarch could stick to the bottom of the jar/bowl and it may not thicken. If this is not your issue and it still does not thicken, you could always try adding another teaspoon of cornstarch, but I've made this many times and it should thicken as written. Sorry you're having issues with it!

      Reply
  9. Stephanie says

    Posted on 1/29/18 at Posted on 1/29/18

    Which lunch containers are you using? They look like a great size!

    Reply
    • Denise says

      Posted on 1/29/18 at Posted on 1/29/18

      Hi Stephanie! I use Snapware 2 cup glass storage containers. They are the BEST!

      Reply
  10. Deb says

    Posted on 1/10/18 at Posted on 1/10/18

    Recipe doesn't show ginger and garlic..how much?

    Reply
    • Deb says

      Posted on 1/10/18 at Posted on 1/10/18

      Sorry it does..in the stir fry section

      Reply
      • Denise says

        Posted on 1/10/18 at Posted on 1/10/18

        Glad you found it! I put it in that section because you sautee it before adding the rest of the sauce 🙂

        Reply
  11. Christa says

    Posted on 1/8/18 at Posted on 1/8/18

    this was the first recipe I tried and it's still my fav! I love the versatility of being able to use almost and veg to my preference or what's in the fridge!

    Reply
    • Denise says

      Posted on 1/9/18 at Posted on 1/9/18

      I'm so glad you enjoyed it, Christa!

      Reply
  12. Dorell says

    Posted on 5/14/17 at Posted on 5/14/17

    How much chicken do you use? Its not listed in the ingredients.

    Reply
    • Denise says

      Posted on 5/18/17 at Posted on 5/18/17

      Eek so sorry about that. 2 large chicken breasts or 12 oz. I have also used chicken thighs and I might actually enjoy them even more...they are still moist on day 4.

      Reply

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