(for 5 servings)

• 700g — boneless chicken thighs
• 2 cups — dry jasmine rice
• 400g — broccoli florets
• 200g — frozen edamame, thawed
• 3 tbsp — soy sauce (low sodium)
• 2 tbsp — honey
• 1 tbsp — rice vinegar
• 2 tsp — sesame oil
• 2 cloves — garlic, minced
• 1 tsp — fresh ginger, grated
• 1 tsp — cornstarch
• 1 tbsp — sesame seeds, to garnish
• 3 — spring onions, sliced

1. Cook rice according to packet instructions. Fluff with a fork and divide between 5 meal prep containers.
2. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch in a small bowl. Set aside.
3. Heat a large non-stick pan over medium-high heat. Season chicken thighs with black pepper and cook 5–6 minutes per side until cooked through (internal temp 74 °C / 165 °F).
4. Remove chicken and rest for 5 minutes. Pour the sauce into the same pan and simmer for 2 minutes until thickened to a glaze.
5. Slice the chicken and toss in the glaze. Steam broccoli for 3 minutes until just tender but still bright green.
6. Divide chicken, broccoli, and edamame between the rice containers. Garnish with sesame seeds and spring onion.
7. Let cool completely before sealing. Refrigerate up to 5 days.