CHINESE TAKEOUT

Lunch/Dinner

Prep

15 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

413

Protein

41g

Carbs

45g

Fat

Ingredients

powder, onion powder, paprika, salt, and pepper in a bowl. Let marinate for 10-15 minutes. Cook the chicken in batches for 5-6 minutes, or until golden and cooked through. Remove from the skillet and set aside. hoisin sauce, rice vinegar, honey, sriracha (or chili flakes), minced garlic, and grated ginger. Bring to a simmer over medium heat. dissolved. Slowly pour the mixture into the sauce, stirring constantly. Simmer for 2-3 minutes until the sauce thickens. coat evenly in the sauce. among 4 meal prep containers. broccoli, and sliced red bell pepper.
For the Chicken:
pieces
1 tablespoon (15ml) low-sodium soy sauce
1 teaspoon (3g) cornstarch
1 tablespoon (10g) garlic powder
1 teaspoon (3g) onion powder
1 teaspoon (3g) paprika
Salt and pepper to taste
For the Sauce:
1/4 cup (60ml) chicken broth
1 tablespoon (15ml) low-sodium soy sauce
1 tablespoon (15g) hoisin sauce (low- sugar)
1 tablespoon (15ml) rice vinegar
1 tablespoon (15g) honey (or sugar-free syrup)
1 teaspoon (5ml) sriracha or 1/4 teaspoon (1g) chili flakes
2teaspoons(6g)cornstarch+2 tablespoons (30ml) water
1 clove garlic, minced
1/2 teaspoon (2g) grated ginger
For the Bowl:
4 cups (600g) cooked jasmine rice or cauliflower rice
2 cups (300g) steamed broccoli
1 medium red bell pepper, sliced (150g)
Green onions and sesame seeds for garnish Nutritional Values Per Serving (with jasmine rice):

Instructions

9 steps

1Toss the chicken pieces with soy sauce, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Let marinate for 10-15 minutes.
2Heat a non-stick skillet or wok over medium-high heat. Cook the chicken in batches for 5-6 minutes, or until golden and cooked through. Remove from the skillet and set aside.
3In the same skillet, combine chicken broth, soy sauce, hoisin sauce, rice vinegar, honey, sriracha (or chili flakes), minced garlic, and grated ginger. Bring to a simmer over medium heat.
4Mix the cornstarch and water in a small bowl until dissolved. Slowly pour the mixture into the sauce, stirring constantly. Simmer for 2-3 minutes until the sauce thickens.
5Add the cooked chicken back into the skillet and toss to coat evenly in the sauce.
6Divide the cooked jasmine rice or cauliflower rice evenly among 4 meal prep containers.
7Top each container with the saucy chicken, steamed broccoli, and sliced red bell pepper.
8Garnish with green onions and sesame seeds, if desired. For the Chicken:
95 lbs (680g) chicken breast, cut into pieces 1 tablespoon (15ml) low-sodium soy sauce 1 teaspoon (3g) cornstarch 1 tablespoon (10g) garlic powder 1 teaspoon (3g) onion powder 1 teaspoon (3g) paprika Salt and pepper to taste For the Sauce: 1/4 cup (60ml) chicken broth 1 tablespoon (15ml) low-sodium soy sauce 1 tablespoon (15g) hoisin sauce (low- sugar) 1 tablespoon (15ml) rice vinegar 1 tablespoon (15g) honey (or sugar-free syrup) 1 teaspoon (5ml) sriracha or 1/4 teaspoon (1g) chili flakes 2teaspoons(6g)cornstarch+2 tablespoons (30ml) water 1 clove garlic, minced 1/2 teaspoon (2g) grated ginger For the Bowl: 4 cups (600g) cooked jasmine rice or cauliflower rice 2 cups (300g) steamed broccoli 1 medium red bell pepper, sliced (150g) Green onions and sesame seeds for garnish jasmine rice):