Meal Prep Garlic Ginger Chicken Bowls

These meal prep garlic ginger chicken bowls are a delicious weekly lunch or dinner idea. Tender chicken in a homemade garlic ginger sauce, served with steamed rice and roasted broccoli. Garlic ginger sauce is so easy to make at home, soy sauce, fish sauce, honey, brown sugar, rice vinegar, garlic, and ginger reduce into a thick sweet and salty mixture.

TOOLS I USED FOR THIS RECIPE:

• Glasslock Glass Food Storage Containers – the square containers are the perfect size for lunches, stain proof, and they are dishwasher safe
• Tongs – a must have kitchen tool!
• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely

Cost Breakdown:

• Broccoli – $2.17
• Chicken – $5.74
• Rice – $.94
• Olive Oil – $.27
• Salt/Pepper – $.08
• Sesame Seeds – $.15
• Soy Sauce – $.45
• Honey – $.67
• Fish Sauce – $.07
• Rice Wine Vinegar – $.05
• Brown Sugar – $.08
• Garlic – $.37
• Ginger – $.85

Total: $11.89

Per serving (5 servings): $2.37

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Instructions:

For the rice:

• In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.

For the broccoli:

• Preheat oven to 400 degrees F. Transfer broccoli to a large sheet pan, drizzle with olive oil, season with salt, and pepper. Toss to combine. Bake at 400 degrees F for 10-12 minutes until slightly tender. Set aside to cool.

For the sauce:

• In a medium sauce pan combine the soy sauce, honey, fish sauce, rice vinegar, garlic, ginger, and brown sugar. Heat over medium high heat for 10-12 minutes, stirring occasionally. The mixture should thicken. Set 1/4 to 1/2 of the sauce aside to drizzle over the chicken after baking.
• Transfer chicken to a large sheet pan, drizzle over half of the sauce, toss to combine. Bake at 400 degrees F for 12-14 minutes or until the chicken reaches an internal temperature of 165 degrees F. Set aside to cool.
• Portion the rice and broccoli evenly into the 5 containers. Top with the cooked chicken, spoon over the reserved sauce, and top with sesame seeds. Allow to cool completely, seal, and store.

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