Sticky Chicken Rice Bowls Meal Prep
These chicken rice bowls are loaded with bold Asian-inspired flavours and wholesome ingredients. Rehydrated soy curls, smothered in a sweet, salty, and sticky sesame sauce and served over fluffy rice and heaps of roasted veggies. Ideal for a plant-based lunch or dinner, these sesame chicken rice bowls are filling and substantial yet light on the appetite at the same time. Best of all, you can meal prep them for busy weeks.
Ingredients
- 227 g soy curls 1 package
- Boiling water
- 2 tsp vegan chicken broth/veg stock
- 6 cups frozen mixed vegetables
- 4 cups cooked rice
- green onions for topping
- Sesame Seeds for topping
Sticky Sauce
- 3 tbsp Soy sauce
- 3 tbsp Rice wine vinegar
- 1 tsp sesame oil
- 3 tbsp coconut aminos
- 1 tbsp maple syrup
- 1 tsp Yondu hot and spicy or sriracha
- 1 crushed garlic
- 1.5 tbsp cornstarch
Instructions
- First, rehydrate your soy curls by covering them with boiling water. Add some broth paste or veg stock cubes to the water for extra flavour. Let rehydrate for 5 minutes.
- Cook your rice and frozen veg according to package directions.
- Strain your soy curls, squeeze out the water, then pan fry over medium heat in avocado oil until golden and crispy, about 5-10 minutes.
- Make your sticky sauce by mixing together all of the sauce ingredients. Pour the sauce into the soy curls and cook over low heat for 1-2 minutes.
- Assemble your bowls by dividing your chicken, rice and veggies into four containers. Top with green onions and sesame seeds.
Nutrition
Serving: 1servingCalories: 543.2kcalCarbohydrates: 78.3gProtein: 29gFat: 13.9gSaturated Fat: 2.4gPolyunsaturated Fat: 1.03gMonounsaturated Fat: 0.99gSodium: 880.3mgPotassium: 1148mgFiber: 15.7gSugar: 10.5gVitamin A: 12.35IUVitamin C: 21.68mgCalcium: 133.9mgIron: 5.2mg
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