Recipe

This post may contain affiliate links. Read our disclosure policy here.

A healthy lunch meal prep of sweet-tangy Korean chicken with Jasmine rice and Asian slaw. The ultimate lunch idea for home or the office.

If you're looking for a healthy lunch that's Asian take-out inspired, this sweet and tangy Korean chicken meal prep is just the thing you need to make!

closeup image: three glass lunch containers with sliced chicken breasts, rice and Korean slaw, lined up

Asian Chicken Meal Prep

Juicy Korean chicken over Jasmine rice with a side of fresh cabbage slaw: this terrific meal makes my taste buds go wild and reminds me that I can make healthy choices at home without missing my favorite Asian-inspired meals.

Originally, this dish features fried chicken thighs coated in a heavenly sauce made with gochujang (Korean chili sauce). It's certainly delicious and a must-try but in the "good-for-you" scale, it doesn't earn many points. I adapted the classic Asian recipe into a healthier version you can feel good about eating and it's perfect for meal prep!

It's balanced in flavor, protein, veggies, and carbs; what more could you want from this Korean Chicken Meal Prep recipe? The convenience of assembling everything one day and enjoying it for lunch or dinner during the week. Woohoo!

Ingredients

Aside from the chicken, this Asian meal prep also comes with a fresh slaw tossed in a sesame dressing. It's a refreshing side alongside cooked Jasmine rice and tangy-sweet chicken. The measurements are in the recipe card, but first, check what you need:

Soy sauce: or coconut aminos instead.
Brown sugar: honey makes a good swap to add a sweet note.
Sesame oil: a flavor you want to find in Asian-inspired meals.
Sriracha: to give the marinade a nice amount of heat!
Garlic cloves: makes everything tastier.
Ground ginger: another delicious flavor for the Korean marinade.
Chicken: I use boneless, skinless chicken breasts. Chicken thighs also work perfectly!
Jasmine rice: my rice of choice for this recipe, but you can use your favorite.
Asian slaw: coleslaw mix, sliced red bell pepper, and chopped cilantro.
Dressing: you need rice wine vinegar, honey, and sesame oil to make it.

How to Meal Prep Korean Chicken Bowls

I don't know a better way to brighten the day than knowing you have an EPIC, flavor-packed meal awaiting you for lunch. These instructions aren't just for Asian meal prep, feel free to serve it fresh out the oven for dinner or lunch at home!

1. Marinate the chicken
Combine the marinade ingredients, add the chicken breasts and let them marinate for 30 minutes or up to 4 hours.

side by side images of the korean chicken's making process, on the left: overhead view of marinade sauce for Korean Chicken
on the right: four chicken breasts in a zip bag with Korean Marinade sauce

2. Cook the chicken
Bake the chicken breasts for 20 minutes or until the chicken reaches an internal temperature of 165F. Remember to discard the marinade. Once cooked, wait 5 minutes before slicing it so all the juices stay locked inside.

side by side images of the korean chicken's making process, on the left: four chicken breasts in a zip bag with Korean Marinade sauce, on the right: four marinated chicken breasts on a lined baking sheet

3. Cook the rice
While the chicken bakes, cook the rice in a pot or using the rice cooker.

4. Make the Asian Slaw
Meanwhile, whisk the dressing ingredients. Add the coleslaw mix, bell pepper, and chopped cilantro, and toss to combine.

side by side images of the making process of the Asian slaw mixed with sauce

5. Assemble
Allow Korean chicken and rice to cool down before packing them with the Asian slaw in lunch containers. Once cooled, assemble and refrigerate for up to 4 days.

image: three glass lunch containers with sliced chicken breasts, rice and Korean slaw.

Best Lunch Containers for Adults

After so many years packing lunches, I’ve tried and tested many lunch containers, so I’m sharing with you what works best for each kind of meal. For this Korean Chicken Meal Prep, my favorites are these glass lunch containers that are microwave-safe and dishwasher-safe.

For convenient and affordable lunchboxes that can last years, check this post with the best meal prep container based on my experience.

How Long It Can Last in the Fridge

Korean chicken meal prep stored in an airtight container lasts up to 4 days in the fridge.

Other Lunch Meal Prep Ideas

Cook once, eat twice (or more!) is my motto, so I have A LOT of delicious and easy meal prep ideas you can enjoy for dinner and pack for lunch. Meal prepping saves you time and money and helps you eat healthier! My favorites? Oh, it’s not easy to choose, but I gotta say Cobb Pasta Salad and Thai Chicken Bowls are two that I definitely meal prep often!

As someone who loves all things buffalo and is obsessed with tacos, I can’t help packing Buffalo Chicken Tacos for lunch. SO good! And what about a hearty bowl of Salsa Verde Pasta? If you don’t have a microwave in the office, pack it on a thermos, and enjoy a warm meal at lunchtime!

Korean Chicken Meal Prep Lunch

korean chicken with rice and slaw in a glass lunch container

Servings: 6

Prep Time: 10

Marinate: 20

Cook Time: 25

A healthy lunch meal prep of sweet-tangy Korean chicken with Jasmine rice and Asian slaw. The ultimate lunch idea for home or the office.

5 from 20 votes

Print Pin

Ingredients

Korean Chicken

3 tablespoons soy sauce, or coconut aminos
2 tablespoons brown sugar, or honey
2 tablespoons sesame oil
1 tablespoon Sriracha
2 garlic cloves, minced
1 teaspoon ground ginger
1 ½ lbs boneless skinless chicken breasts
1 ½ cups Jasmine rice

Asian Slaw

2 tablespoons of rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil
16- ounce bag coleslaw mix
1 red bell pepper, thinly sliced
¼ cup chopped cilantro

Instructions

Make the marinade:

In a medium bowl, whisk the soy sauce with brown sugar or honey, sesame oil, Sriracha, garlic, and ginger.
Transfer the mixture to a large zip bag or airtight container and add the chicken breasts. Seal and marinate for 30 minutes or up to 4 hours.

Cook the chicken:

Preheat the oven to 425F. Line a baking sheet with parchment paper.
Place the chicken breasts onto the baking sheet and bake for 20 minutes or until the chicken reaches an internal temperature of 165F. Discard the marinade.
Once the chicken is cooked through, remove it from the oven and allow to rest for 5 minutes before slicing.

Cook the rice:

Prepare the rice according to package directions.

Make the Asian Slaw:

Meanwhile, in a large bowl, whisk the rice wine vinegar with the honey and sesame oil. Add the coleslaw mix, bell pepper, and chopped cilantro, and toss to combine.

Pack it for lunch:

Allow everything to cool down to room temperature before packing. Place the chicken, the rice, and the slaw in lunch containers, seal, and store in the fridge for up to 4 days.