(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.