If you’re looking for a meal that’s as flavorful as it is convenient, you have to try this Mongolian Chicken Meal Prep Bowls Recipe. It’s packed with tender, cornstarch-coated chicken bites bathed in a savory-sweet sauce bursting with garlic, ginger, and a hint of spicy sriracha. Paired with perfectly cooked rice and fresh green beans, this dish strikes the ideal balance between comfort and freshness. Whether you’re prepping for the week ahead or simply craving a satisfying dinner, these bowls bring restaurant-quality flavors right to your kitchen in under 30 minutes.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in delivering the texture, flavor, and color that make the Mongolian Chicken Meal Prep Bowls Recipe so irresistible. From the crispy exterior the cornstarch gives the chicken to the bright green of those fresh beans, everything works harmoniously.
- 3/4 cup uncooked rice: The perfect fluffy base to soak up all those delicious sauce drippings.
- 12 ounces fresh green beans: Adds a satisfying crunch and vibrant color to brighten your bowl.
- 2 large chicken breasts (cut into bite-size pieces): Tender and juicy protein star of the dish.
- 3 tablespoons cornstarch: Ensures perfectly crispy chicken without frying.
- 1 tablespoon olive oil: For sautéing the chicken to golden perfection.
- 1/2 cup packed brown sugar: Brings that signature sweet depth to the sauce.
- 3 cloves garlic (minced): Infuses the dish with aromatic warmth.
- 1 teaspoon fresh ginger (grated): Adds a fresh, zesty kick that balances the sweetness.
- 1 tablespoon soy sauce: Provides savory umami that pulls everything together.
- 1 teaspoon sriracha sauce: A subtle heat boost for some exciting flavor layers.
- 1 cup water: To create the luscious sauce consistency.
- Scallions (chopped, to taste): The fresh garnish that adds crunch and color.
How to Make Mongolian Chicken Meal Prep Bowls Recipe
Step 1: Prepare the Rice and Green Beans
Start by cooking your rice according to the package instructions—simple and straightforward. For the green beans, steaming is your best bet to keep them tender yet crisp. I love using microwavable green beans because it saves time, but boiling or steaming on the stove works just as well. While that’s happening, chop your scallions; they’ll be your final fresh touch later on.
Step 2: Coat the Chicken in Cornstarch
Place the bite-sized chicken pieces into a large ZipLoc bag along with the cornstarch. Seal the bag and give it a good toss to coat each piece evenly. This step is key for creating that lightly crispy coating during cooking without deep-frying.
Step 3: Whisk Together the Sauce
In a small bowl, combine brown sugar, minced garlic, grated ginger, soy sauce, sriracha, and water. Whisk everything until the sugar dissolves and the flavors meld. This sauce is the heart of the Mongolian Chicken Meal Prep Bowls Recipe, delivering sweetness, spice, and savory depth in every bite.
Step 4: Cook the Chicken
Heat olive oil in a skillet over medium-high heat. Add your cornstarch-coated chicken pieces and stir occasionally. Cook until the chicken is just turning white on the outside but not fully cooked through. This prevents overcooking when the sauce is added later.
Step 5: Add the Sauce and Finish Cooking
Pour the prepared sauce into the skillet with the chicken. Reduce heat to medium and cook, stirring gently, until the chicken is fully cooked and the sauce thickens to a glossy, sticky glaze. This step transforms simple chicken into succulent bites packed with flavor.
Step 6: Assemble the Bowls
Divide the cooked rice, green beans, and saucy chicken evenly among four containers or bowls. Sprinkle the chopped scallions on top for a fresh, crunchy finish that brightens every mouthful. These bowls are perfect for reheating and enjoying any day of the week.
How to Serve Mongolian Chicken Meal Prep Bowls Recipe
Garnishes
Adding garnishes like chopped scallions or even a sprinkle of toasted sesame seeds elevates the dish visually and adds new textures. Fresh herbs like cilantro or a squeeze of lime juice can also brighten the flavors beautifully if you want to customize your bowls.
Side Dishes
While the bowls are complete meals on their own, serving them with simple sides like steamed dumplings, egg rolls, or a crisp Asian slaw adds variety and makes your meal feel extra special. A bowl of miso soup on the side also pairs wonderfully.
Creative Ways to Present
Try layering your ingredients in mason jars for grab-and-go lunches or serving the chicken over cauliflower rice for a low-carb twist. Wrapping the saucy chicken and beans in lettuce leaves for a handheld bite is another fun way to enjoy this Mongolian chicken. Presentation can turn routine meal prep into a delightful ritual.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Mongolian Chicken Meal Prep Bowls in airtight containers in the refrigerator. They will stay fresh and flavorful for up to four days, making midweek meals a breeze.
Freezing
If you want to keep these bowls longer, freezing is an option. Portion the chicken and rice separately from the green beans if possible, as beans can get mushy after freezing. Wrap tightly and freeze for up to two months.
Reheating
To reheat, microwave the bowls until warmed through—usually 2-3 minutes depending on your microwave. Adding a splash of water before microwaving helps keep the chicken moist. Stir well, then garnish fresh scallions again for that freshly made feel.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and more fiber. Just cook it according to package instructions—it will take longer, so plan ahead.
What can I substitute for sriracha if I don’t like spicy food?
If heat isn’t your thing, try substituting with a small amount of hoisin sauce or leave it out entirely. The dish will still be full of rich flavor without the kick.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce. All other ingredients are naturally gluten-free.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs stay juicy and flavorful, so they’re a great alternative. Just keep the cooking time similar and make sure they’re cooked through.
What other vegetables can I add?
Snow peas, bell peppers, or broccoli are great additions. Just steam or stir-fry them until tender-crisp and add them to your meal prep bowls.
Final Thoughts
I genuinely can’t recommend the Mongolian Chicken Meal Prep Bowls Recipe enough—it’s an absolute game changer for busy days when you want something homemade, healthy, and deeply satisfying. Once you make it, you’ll find it’s a crowd-pleaser that’s as delicious on day four as it is fresh from the stove. Give it a try, and I promise your future self will thank you every time you open your fridge! Happy cooking, friend.
Print
Mongolian Chicken Meal Prep Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Mongolian Chicken Meal Prep Bowl offers a flavorful and easy-to-make dish perfect for quick lunches or dinners. Tender chicken bites are coated in cornstarch and cooked in a savory-sweet sauce featuring brown sugar, garlic, ginger, soy sauce, and a hint of sriracha, served alongside steamed green beans and fluffy rice for a balanced, satisfying meal.
Ingredients
Rice
- 3/4 cup uncooked rice
Vegetables
- 12 ounces fresh green beans
- Scallions, chopped, to taste
Chicken
- 2 large chicken breasts, cut into bite-size pieces
- 3 tablespoons cornstarch
- 1 tablespoon olive oil
Sauce
- 1/2 cup packed brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sriracha sauce
- 1 cup water
Instructions
- Cook the Rice and Prepare Vegetables: Cook the rice according to the package instructions. Steam or boil the green beans until tender to your liking. Chop the scallions and set aside for garnish.
- Coat the Chicken: Place the bite-sized chicken pieces into a large ZipLoc bag along with the cornstarch. Seal the bag and toss to evenly coat the chicken with cornstarch.
- Mix the Sauce: In a small bowl, whisk together the brown sugar, minced garlic, grated ginger, soy sauce, sriracha sauce, and water until well combined.
- Cook the Chicken: Heat the olive oil in a skillet over medium-high heat. Add the coated chicken pieces and stir occasionally, cooking until the outside is no longer pink and the chicken starts to brown.
- Add the Sauce and Simmer: Pour the prepared sauce into the skillet with the chicken. Reduce heat to medium and cook, stirring occasionally, until the chicken is fully cooked through and the sauce thickens to a glaze-like consistency.
- Assemble the Bowls: Evenly divide the cooked rice, steamed green beans, and Mongolian chicken among four meal prep containers. Garnish each bowl with chopped scallions. These bowls can be reheated in the microwave when ready to eat.
Notes
- You can steam fresh green beans in a microwave-safe dish with a little water as a quick alternative to boiling.
- For a vegetarian version, substitute chicken with firm tofu or tempeh and adjust cooking time accordingly.
- If you prefer less sweetness, reduce the brown sugar amount by half.
- To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
- These bowls store well in the refrigerator for up to 4 days, making them perfect for meal prepping.
