Are you tired of bland, boring meal prep that leaves you dreading lunchtime? Get ready to revolutionize your weekly cooking with this mouthwatering Orange Chicken Meal Prep that combines the perfect balance of tangy, sweet, and savory flavors! In just 35 minutes, you'll create a restaurant-quality meal that's not only incredibly delicious but also nutritious and budget-friendly. Imagine opening your lunch container to find succulent chicken glazed in a vibrant orange sauce, nestled alongside perfectly cooked broccoli and fluffy rice - this recipe is about to become your new meal prep obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp cornstarch
- 2 cups broccoli florets
- 2 cups cooked rice for serving
Instructions
- Begin by gathering all your ingredients: 1 lb of diced chicken breast, 1/2 cup of orange juice, 1/4 cup of soy sauce, 2 tablespoons of honey, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 1 tablespoon of cornstarch, 2 cups of broccoli florets, and 2 cups of cooked rice.
- In a medium bowl, combine the orange juice, soy sauce, honey, minced garlic, and grated ginger. Whisk together until the honey is fully dissolved and the mixture is well combined. This will be your marinade and sauce for the chicken.
- Add the diced chicken breast to the bowl with the marinade. Stir to coat the chicken evenly. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 15 minutes. This will enhance the flavor of the chicken.
- While the chicken is marinating, prepare your broccoli. Bring a pot of water to a boil and blanch the broccoli florets for about 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
- After the chicken has marinated, heat a large skillet or wok over medium-high heat. Add the marinated chicken along with the marinade to the skillet. Cook the chicken for about 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink in the center.
- Once the chicken is cooked, mix the cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Pour this slurry into the skillet with the chicken and sauce. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens and coats the chicken.
- Add the blanched broccoli florets to the skillet and stir to combine with the chicken and sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Once everything is well combined and heated through, remove the skillet from the heat. Prepare your meal prep containers by dividing the cooked rice evenly among them.
- Top each portion of rice with the orange chicken and broccoli mixture. Allow the meal prep containers to cool for a few minutes before sealing them with lids.
- Your Orange Chicken Meal Prep is now ready! Store the containers in the refrigerator for up to 4 days. When ready to eat, simply reheat in the microwave until heated through.
Tips
- Marinate for Maximum Flavor: Don't rush the marinating process. Letting the chicken sit in the sauce for at least 15 minutes allows the flavors to deeply penetrate the meat.
- Cornstarch is Key: The cornstarch slurry is crucial for creating that restaurant-style glossy sauce that clings perfectly to the chicken.
- Blanch Broccoli Precisely: When blanching broccoli, aim for that bright green, tender-crisp texture. Overcooking will make it mushy and less appetizing.
- Meal Prep Storage: These containers will stay fresh for up to 4 days in the refrigerator. For best quality, consume within 3-4 days.
- Reheating Hack: When reheating, add a tiny splash of water or extra orange juice to prevent the chicken from drying out.
- Customize Your Protein: Feel free to substitute chicken with tofu or shrimp for variety.
- Make it Spicy: Add a dash of red pepper flakes or sriracha if you want an extra kick!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 30g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 85mg
