High Protein Meal Prep That Stays Juicy & Flavourful

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Whisk gochujang, soy sauce, honey, sesame oil, grated ginger and garlic in a large bowl. Add the chicken thighs, toss to coat, and set aside for at least 15 minutes (or overnight).
2. Rinse the rice until the water runs clear. Combine with the water in a pot, bring to a boil, cover, reduce to low and cook for 12 minutes. Remove from heat and rest, covered, for 4 minutes. Fluff with the sesame oil and sesame seeds.
3. In a bowl, combine rice vinegar, sugar and salt. Add the cucumber and carrot, toss well, and let sit for at least 10 minutes.
4. Heat a cast-iron or heavy pan over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until caramelised and glazed. Rest for 5 minutes, then slice into strips.
5. Divide the rice evenly among five 750ml containers. Layer the sliced chicken on top, add the pickled vegetables, then finish with spring onion and lime wedges. Spoon over any remaining glaze from the pan.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicGingerScallionRiceCarrotChicken thighCucumberGochujang