Sweet, Spicy & Sticky Chicken Meal Prep

Steps

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1. 1
   In a large bowl, combine sweet chilli sauce, soy sauce, honey, and rice vinegar. Add grated garlic and ginger, then the chilli flakes, and season with salt and white pepper. Whisk until smooth, ensuring the garlic and ginger are fully incorporated. Add the chicken thighs and toss to coat evenly. Marinate for at least 15 minutes, or preferably overnight.
   ▶ ≈0:12
2. 2
   While the chicken marinates, prepare the quick pickle. Slice the cucumber into quarters lengthwise, then cut into small triangle-shaped chunks. Place cucumber and white parts of spring onions into a bowl, add rice vinegar, sugar, and salt. Mix well to dissolve the sugar. Let sit for 5–10 minutes as the vinegar and salt draw moisture from the cucumber, softening it slightly while adding sharp acidity.
   ▶ ≈1:05
3. 3
   Add washed jasmine rice to a saucepan, pour in coconut milk and cold water (you can rinse the coconut milk can with the water to avoid waste). Add salt if desired. Bring to a boil over high heat, then reduce to low heat, cover, and cook undisturbed for 12 minutes. Remove from heat and let rest, covered, for 4 minutes. Fluff with a fork or spatula.
   ▶ ≈2:06
4. 4
   Heat peanut oil in a large pan over high heat until shimmering. Add the marinated chicken thighs, reserving the marinade, and listen for an immediate sizzle. Cook for 5–6 minutes per side until golden brown and caramelized. Move the chicken occasionally to ensure even color. Flip and cook another 5–6 minutes.
   ▶ ≈2:42
5. 5
   Pour in all the reserved marinade and let bubble for 1–2 minutes. As it reduces, it will thicken into a sticky glaze. Keep turning the chicken through the sauce to ensure even coating. Once the glaze looks syrupy and the chicken reaches an internal temperature of 74°C, remove from heat.
   ▶ ≈3:36
6. 6
   Slice the chicken thighs into bite-sized pieces or strips. Return to the pan with the glaze and mix thoroughly so each piece is evenly coated.
   ▶ ≈4:09
7. 7
   Divide the coconut rice evenly into 5 meal prep containers, about 180g cooked per serving. Drain the pickles and place on the side. Add the sticky chicken over the rice and spoon over any remaining glaze from the pan. Finish with sliced green spring onion stems as garnish.
   ▶ ≈4:35
8. 8
   Cool the containers for 15–20 minutes before sealing with lids. Store in the fridge for up to 4 days or freeze for up to 3 months. It's recommended to remove the pickles before reheating. Microwave for about 3 minutes, stirring halfway, until heated through.
   ▶ ≈5:21