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
Scale
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.
