Honey Sriracha Chicken Meal Prep

In a mixing bowl, combine sriracha sauce, low sodium soy sauce, apple cider vinegar, honey, and corn flour.

Whisk all the sauce ingredients together until smooth and well combined.

Grate the fresh ginger and garlic cloves using a microplane or fine box grater to create a paste.

Add the grated ginger and garlic to the sauce and whisk again to fully incorporate.

Roughly chop the broccolini into florets and stems.

For the garnish, thinly slice the spring onions into thin rounds.

Place a saucepan over high heat. Add the washed jasmine rice, cold water, and a pinch of sea salt.

Stir the rice, bring it to a boil, then cover with a lid, reduce the heat to low, and let it cook for 12 minutes undisturbed.

After 12 minutes, turn off the heat and let the rice rest with the lid on for another 4 minutes. Then, remove the lid and fluff the rice with a spatula.

Heat peanut oil in a pan over medium-high heat. Once hot, add the chopped broccolini.

Season the broccolini with sea salt and ground white pepper to taste.

Stir-fry the broccolini for 5-6 minutes until it has a slight char but is still al dente.

Turn off the heat, add sesame oil, and toss everything together to combine.

Heat peanut oil in a large pan over high heat. Working in batches, add the chicken thigh pieces.

Season the chicken with salt and ground white pepper, and cook for 6-7 minutes until browned and cooked through. Remove the first batch and repeat with the remaining chicken.

Return all cooked chicken to the pan. Pour the prepared honey sriracha sauce over the chicken.

Turn the heat down to medium-high and mix everything together. Cook for about 2 minutes until the sauce thickens and evenly coats all the chicken.

Add the sesame seeds and give it a final mix.

Portion out the cooked rice, broccolini, and honey sriracha chicken into five meal prep containers.

Garnish with the sliced spring onions and a sprinkle of extra black sesame seeds.