Sriracha Peanut Chicken Meal Prep
This Sriracha Peanut Chicken meal prep dish features sriracha coated chicken thighs combined with broccoli and carrots in a sriracha peanut sauce. The rice bowl template recipes make for simple, flavorful, and easy meal prep for your week.
Servings: 5 servings
Calories: 584kcal
Ingredients
For the Sauce
- ¼ cup soy sauce
- 2 tbsp peanut butter
- 1 tbsp rice vinegar
- 2 tbsp honey
- 2 cloves minced garlic
- 1 tbsp sriracha
- 2 tsp sesame oil
For the Chicken
- 2 lbs boneless skinless chicken thighs
- 1 tbsp mayonnaise
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
For the Rice Bowls
- 3 medium carrots
- ½ lb broccoli
- 1 small onion
- 3 cups cooked rice
- 1 tbsp oil
- 2 green onions optional
- ¼ cup crushed peanuts optional
Instructions
For the Rice
- Day old rice is best for these rice bowl style recipes as it has had time to dry out a bit. Frozen rice is also a good choice. I have made these rice bowl meals with fresh rice and the product is still great if you don't want to wait for day old rice.
- Prepare enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make 2-3 cups of cooked rice depending on the kind of rice you are using.
For the Chicken
- Preheat your oven to 425 °F (218 °C).
- In bowl, add the mayo, sriracha, rice vinegar, garlic powder, onion powder, and salt. Mix together to combine.
- Add the chicken thighs to the bowl and toss to coat. Marinating this for an hour or two can help make the chicken more flavorful. I never wait for this and just cook it right away and it still tastes awesome.
- Line a sheet pan with foil or parchment and lay the chicken thighs on top with the smooth side facing down. Roast for 10 minutes then turn the oven to broil and broil for about 5 minutes to brown the chicken. Be careful not to burn the chicken as the broiler is very hot.
- Allow the chicken to rest for a couple of minutes and then dice it into bite sized pieces.
For the Sauce
- Mix all of the sauce ingredients in a bowl and stir vigorously.
For the Rice Bowls
- Cut your onion into thin slices. Chop the broccoli into small, bite sized florets. Shred the carrots into ribbons using a vegetable peeler. Chop the green onion tops into thin slices.
- In a large skillet over medium high heat, add the broccoli with about ¼ cup of water. This will help it steam and cook to soften. By the time the water boils off, they will be close to being ready and you can cook the remaining vegetables.
- Make room in the center of the skillet and add 1 tbsp of oil. Dump the onions into the center and cook for about 1-2 minutes so they get some color. Add in the carrots shortly after and cook the vegetables together for another minute or two.
- Add your cooked rice to the skillet and pour the sauce over the top of the rice and vegetables. Stir to combine and coat the contents of the pan.
- Add in the chicken and mix. Taste test and adjust the seasonings with salt and pepper as needed. If you want more spice, use more sriracha. Any of the flavors can be adjusted to meet your preferences.
Plating
- This recipe makes 5 servings. Divide the contents of the skillet evenly into your 5 containers. Top each dish with green onions and crushed peanuts.
Nutrition
Calories: 584kcal | Carbohydrates: 54g | Protein: 45g | Fat: 21g | Fiber: 4g