Sweet Chili Thai Chicken Meal Prep Bowls

These Sweet Chili Chicken Meal Prep Bowls with jasmine rice, bean sprouts & cilantro are a delicious make-ahead lunch idea!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix chicken together with egg and cornstarch. Heat 1 tbsp olive oil in a large skillet over med-high heat. Add chicken and season with salt, then saute for 6-7 min until browned. Add sweet chili sauce and sriracha and cook another 3-4 min until chicken is fully cooked.

Step 2

Meanwhile, cook jasmine rice according to package directions on the stove or in a rice cooker.

Step 3

Remove chicken from pan and move to a bowl, setting aside. Do not wipe skillet clean, instead adding 1 tbsp olive oil and sauteeing carrots, red pepper and red cabbage together with soy sauce.

Step 4

Divide rice among four glass meal prep bowls and top with veggie mixture. Add chicken and your choice of optional add-on toppings. Garnish with lime wedge (optional) and serve! Keeps in fridge up to 5 days.

Step 5

Storing and reheating

Step 6

You can store these sweet chili chicken bowls up to 5 days in the fridge. To reheat, sprinkle some water overtop so that the chicken doesn't dry out, then microwave for 2-3 minutes. You can also leave the toppings off and add them fresh after reheating to ensure an extra bit of crunch, but that's optional.

Step 7

Freezing sweet chili chicken

Step 8

You can freeze the rice and chicken separately, but unfortunately the veggies won't hold up. Freeze the chicken and rice up to 3 months each, then you can defrost in the fridge for 24 hours before reheating as per the instructions above.

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