Korean Chicken Meal Prep

Name: Korean Chicken Meal Prep
Total time: 35 min
Ingredients: 4 cups Kale; 2 cups Rice, cooked; ½ tsp Sesame seed; 1 tbsp Oil; 6 Chicken thigh, boneless skinless; Salt; Black pepper, ground; 3 tbsp Avocado oil; 3 tbsp Soy sauce; 2 tbsp Rice wine vinegar; 1 tbsp Honey; 1 tsp Sriracha sauce; ½ tsp Ginger, grated; 1 Garlic, grated

By The Domestic Geek · 35 min

Ingredients

Kale4 cups
Rice · cooked2 cups
Sesame seed½ tsp
Oil1 tbsp
Chicken thigh · boneless skinless6
Salt
Black pepper · ground
Avocado oil3 tbsp
Soy sauce3 tbsp
Rice wine vinegar2 tbsp
Honey1 tbsp
Sriracha sauce1 tsp
Ginger · grated½ tsp
Garlic · grated1

Instructions

Make the sauce: in a small bowl, whisk together the avocado oil, soy sauce, rice vinegar, honey, sriracha, ginger and garlic. Set aside.
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper.
Place the chicken in a single layer and cook until it begins to brown, about 4 to 5 minutes. Flip the chicken and pour half of the sauce over it.
Reduce the heat to medium-low, cover the skillet and cook until the chicken reaches an internal temperature of 165°F, about 3 to 4 minutes.
Uncover and keep cooking, turning the chicken, until the sauce thickens, about 1 to 2 minutes. Remove the chicken and set it aside.
Toss the kale slaw mix with the remaining sauce until evenly coated.
Assemble bowls with rice, salad and chicken, then sprinkle sesame seeds over the chicken. Serve immediately or refrigerate for up to 4 days.

Summarized from The Domestic Geek's video. Watch it for the details.

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