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Honey Sesame Chicken Meal Prep Bowl with vegetables and rice

Honey Sesame Chicken Meal Prep Bowls

A comforting and gluten-free meal featuring crispy chicken in a honey-sesame sauce paired with tender-crisp vegetables and jasmine rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Gluten-Free
Calories: 550
Ingredients Method Notes

Ingredients
  

Essentials
  • 1/3 cup cornstarch Make sure it’s labeled gluten-free
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt Plus more to taste
  • 1/4 teaspoon ground black pepper
  • 2 medium boneless, skinless chicken breasts, cubed Approximately 3 cups or 1 1/2 lbs
  • 1/4 cup avocado oil Or another neutral high-heat oil
  • 1/3 cup honey
  • 1 tablespoon tomato paste Check label for gluten-free
  • 1 tablespoon gluten-free tamari Or a certified gluten-free soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame seeds
  • 1 cup jasmine rice Or another gluten-free white rice
  • 1 teaspoon lime juice Fresh preferred
  • 1 cup snow peas
  • 2 cups halved Brussels sprouts
  • 1 cup shredded carrots
  • 1/2 teaspoon garlic powder For the veggies
  • 1/2 teaspoon salt For the veggies
  • 1/4 teaspoon black pepper For the veggies
  • 1 stalk green onion, chopped For garnish
Optional Add-ons
  • Toasted sesame seeds For more texture
  • Avocado slices For creaminess
  • Lime wedge For extra brightness when serving
  • Extra honey-sesame sauce If you like things saucier
  • Red pepper flakes For a mild kick
  • Chopped cilantro or basil For fresh herbal lift

Method
 

Preparation
  1. Cut the chicken into roughly 1-inch cubes so they cook evenly (about 3 cups total). Measure the cornstarch, spices, and sauce ingredients so everything is ready before you heat the pan.
  2. Prepare rice according to package instructions while prepping other ingredients.
Cooking Chicken
  1. In a medium bowl, whisk together cornstarch, garlic powder, salt, and black pepper. Toss chicken until coated.
  2. Heat avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–8 minutes per side until golden and cooked through.
  3. Transfer cooked chicken to a paper towel-lined plate to drain excess oil and let rest.
Making Sauce
  1. In a small bowl, whisk together honey, tomato paste, tamari, sesame oil, ginger, and a pinch of salt. Adjust to taste.
  2. Return chicken to the skillet, pour over sauce, and toss until chicken is coated and sauce thickens slightly.
Cooking Vegetables
  1. In another skillet, heat a drizzle of oil over medium heat. Add snow peas and Brussels sprouts, sautéing for 15 minutes.
  2. After 10 minutes, add shredded carrots, garlic powder, salt, and pepper. Cook until Brussels sprouts are tender.
Assembling
  1. Divide rice among meal-prep containers, top with chicken and sautéed vegetables, and garnish with green onion and sesame seeds.

Notes

These bowls can be stored in the fridge for 3-4 days and reheated easily. Avoid overcrowding the pan when cooking chicken for best results.