Meal Prep That’ll Ruin Takeout For You | Sweet, Spicy & Sticky Chicken

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. In a large bowl, mix the sweet chilli sauce, soy sauce, honey, rice vinegar, grated garlic, grated ginger and chilli flakes. Season with salt and white pepper, add the chicken thighs and toss to coat. Set aside while you make the rice.
2. Rinse the jasmine rice under cold water until the water runs mostly clear. Put the coconut milk, cold water and salt in a saucepan and bring to a gentle boil. Stir once, lower the heat to low, cover and cook for 12 minutes.
3. Take the rice off the heat and leave it covered for 8 minutes, then fluff with a fork.
4. Heat a large non-stick pan over medium-high heat with the peanut oil. Add the chicken, keeping the marinade aside, and cook for 5–6 minutes per side until golden brown and caramelised.
5. Pour the reserved marinade into the pan during the last 2 minutes. Bring it to a simmer and let it bubble for the full 2 minutes until thickened and sticky, coating the chicken.
6. Meanwhile, toss the chopped cucumber with the 22.5 ml rice vinegar, sugar and salt in a bowl. Leave for 5–10 minutes until lightly softened.
7. Divide the rice evenly among 5 meal prep containers (about 180 g cooked rice each). Slice or portion the chicken over the rice and spoon over the remaining glaze.
8. Add pickled cucumber on the side of each container and top with sliced spring onions and sesame seeds.

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

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GarlicGingerScallionRiceChicken thighCucumberCoconut milk