Maple Ginger Chicken Meal Prep Lunch Bowls
Maple ginger chicken meal prep lunch bowls are made ahead on the weekend so you have four delicious lunches waiting for you!
Servings: 4
Calories: 463kcal
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
Serving: 1lunch bowl (no cashews) | Calories: 463kcal | Carbohydrates: 54g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 785mg | Fiber: 3g | Sugar: 18g