Orange Chicken Meal Prep

Recently, I’ve started trying to get better about packing my lunch and snacks since I get hungry a lot more often now… and when I want to eat, I definitely don’t  want to wait. 😊 I try to mix up what I take so I don’t get bored, but I always make sure there’s a protein, veggie, and starch so it’s balanced. 

I love Chinese food…a lot, and it’s a go to for my meal prep ideas. You can just do so much with noodles, rice, and stir fried veggies- there are lots of flavor combinations. These Orange Chicken Meal Prep bowls satisfy that craving for salty, sweet, and spicy that Chinese food satiates. This version is not fried, so it is lightened up a lot and the veggies are versatile, so just use what you have. I used celery and onion, but it’s also great with broccoli or green beans. 

 Here’s what you need to make it:

  • 1.5 lbs skinned, deboned chicken (breasts or thighs), cut into small chunks 
  • 3/4 cup soy sauce or tamari + 1 tbsp 
  • 2 tbsp rice vinegar 
  • 1 cup orange marmalade 
  • 1 tsp red pepper flakes 
  • 1 tbsp sesame oil 
  • 2 tbsp spicy stir fry oil 
  • 1/4 cornstarch 
  • Salt and pepper 
  • 1 onion, thinly sliced 
  • 4 stalks celery, thinly cut on a bias 
  • 4 cups cooked white rice 

Begin by making your orange sauce. Place marmalade, vinegar, 3/4 soy sauce, pepper flakes, and sesame oil in a large microwaveable bowl, and heat in microwave for 1 minute. Stir ingredients so they are well blended and set aside. 

Combine cornstarch with a little salt and pepper and dredge chicken in it, so it’s lightly coated. Meanwhile heat 1 tbsp of stir fry oil in a non stick skillet or wok until hot. Add chicken and cook for about 5-7 minutes per side, or until cornstarch has darkened. 

Next add the orange sauce to the chicken and reduce heat to low. Continue to cook for another 5 minutes or until sauce has thickened. 

Let cool, slightly, then split chicken between 4 lunch containers. 

Rinse and wipe out your pan, and return to heat. Add remaining 1 tbsp stir fry oil and soy sauce and when very hot, add celery and onion. Sauté for 2-3 minutes or until veggies are slightly softened. 

Split veggies and precooked rice between your lunch containers and let cool. Refrigerate up to 4 days, and simply reheat in microwave when ready to eat! 

    Categorized as Recipes

    By Mary Katherine

    I am a wife, mom, human resources professional, and Independent Pampered Chef Consultant. As an Independent Pampered Chef Consultant, I may, at times, have links in my posts that allow you to shop from my website, and i do receive a commission, if you make a purchase.

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