🥩 Meat

Better Than Takeout Sesame Chicken | High-Protein Meal Prep

Name: Better Than Takeout Sesame Chicken | High-Protein Meal Prep
Total time: 40 min
Yield: 5 servings
Ingredients: 900 g Boneless & Skinless Chicken Thigh; ¼ tsp Bicarbonate of Soda; 1 tbsp Light Soy Sauce; 1 tbsp Shaoxing Wine; ½ tsp Salt; ~¼ tsp Ground White Pepper; 3 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 2½ tbsp Honey; 1 tbsp Brown Sugar; 1½ tbsp Rice Vinegar; 1 tbsp Shaoxing Wine; 3 Garlic Cloves; 15 g Fresh Ginger; ¾ cups Chicken Stock; 1 tsp Sesame Oil; 1½ cups Jasmine Rice; 550 ml Cold Water; 2 Spring Onions; 1 tsp Sesame Oil; 1 tbsp Toasted Sesame Seeds; 1 tsp Oil

⏱ 40 min🍽 Serves 5

This better than takeout sesame chicken is high-protein, perfectly glazed, and built for meal prep. Tender, velvety chicken (not fried) and spring onion rice that reheats well all week.

High-protein

Adapted from a video by Chef Jack Ovens

Better Than Takeout Sesame Chicken | High-Protein Meal Prep

Watch on YouTube

Ingredients

Boneless & Skinless Chicken ThighSmall dice900 g
Bicarbonate of Soda¼ tsp
Light Soy Sauce1 tbsp
Shaoxing Wine1 tbsp
Salt½ tsp
Ground White Pepper~¼ tspest.
Light Soy SauceFor sesame glaze3 tbsp
Dark Soy Sauce1 tbsp
Honey2½ tbsp
Brown Sugar

Steps

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1
Add washed jasmine rice to a saucepan with cold water. Bring to a boil over high heat, stirring gently to prevent clumping. Once boiling, cover with a lid, reduce heat to low, and cook for 12 minutes. Turn off heat and let it rest covered for about 5 minutes to finish steaming.
2
Toast sesame seeds in a small pan over medium heat for about 1-2 minutes until light golden brown and fragrant, stirring constantly. Remove from heat immediately once they reach a light golden color.
3
In a bowl, combine light soy sauce, dark soy sauce, honey, brown sugar, rice vinegar, optional Shaoxing wine, chicken stock, and sesame oil. Add minced garlic and grated ginger, stirring until well combined. Season with ground white pepper.
4
Cut boneless chicken thighs into bite-sized pieces. Place in a bowl and add bicarbonate of soda, light soy sauce, Shaoxing wine, and salt. Mix thoroughly with clean hands until well combined. Season with ground white pepper.
5
Heat a large pan over high heat until very hot. Add oil. Cook chicken in batches, spreading pieces out to avoid crowding. Let each batch sit undisturbed for 2-3 minutes to develop a crust, then stir and repeat for about 7-8 minutes until fully cooked and golden. Transfer cooked chicken to a plate.
6
Return the pan to high heat. Pour in the prepared sesame sauce and stir to deglaze the pan, incorporating any flavorful bits. Bring to a light boil, then reduce heat to low. Simmer for 5-6 minutes until the sauce reduces and thickens to coat the back of a spoon.
7
Add the cooked chicken and any resting juices back to the pan with the sauce. Add about half of the toasted sesame seeds, lightly crushing them between your fingers if desired. Continue cooking and mixing for about 2 more minutes until the sauce fully reduces and coats the chicken.
8
Remove the lid from the cooked rice. Add half of the sliced spring onion whites, sesame oil, and remaining toasted sesame seeds (lightly crushed if desired). Fluff the rice with a fork or spatula, ensuring all ingredients are thoroughly mixed. Season with salt and pepper if desired.
9
Divide the rice among five containers, placing it on one side or as a bed. Top with the sesame chicken or place to the side. Distribute any remaining sauce evenly among the five containers. Cool for 15-20 minutes, then cover with lids. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months. If frozen, thaw overnight in the fridge before reheating.