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If you're looking for a healthy lunch that's Asian take-out inspired, this sweet and tangy Korean chicken bowl is just the thing you need to make!
This post is sponsored by Perdue Farms. The opinions shared are my own.
I love serving this juicy chicken over Jasmine rice with a side of fresh cabbage slaw. It makes my taste buds go wild and reminds me that I can make healthy choices at home without missing my favorite Asian-inspired meals.
For this recipe, I'm using Perdue’s Harvestland chicken breasts, which is a staple in my freezer, and I receive regularly with my Perdue Farm's protein order. If you've been following my recipes for a while, you already know that I purchase my high-quality proteins online from Perdue Farms.
Their humane animal practices, being family-owned, and their environmentally conscious efforts are also reasons why I choose to both partner with them and support them.
While I can purchase many of their products locally, I have to go to a few stores. Online, I have access to their full product line, making it easier to find and, did I mention that they are delivered to my door? There's that too!
Ordering my proteins ahead of time also helps me plan out my meals so less food goes to waste and I can enjoy recipes like this chicken with a sweet chili glaze that can be both a main meal or meal-prepped for a few meals.
How to Make Korean Chicken Healthier
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 into a healthier version you can feel good about eating and it's perfect for everyday cooks and even to meal prep.
This is one reason I used Perdue Harvestland boneless, skinless chicken breasts with a lighter version of the original sweet chili sauce. Of course, you could use Perdue Chicken Thighs instead, if you love dark meat recipes.
Korean Chicken Breasts
While thighs are the most popular cut of chicken for Korean Chicken, you can achieve delicious results with chicken breasts and a good sauce!
Like any good chicken recipe, this dish wouldn’t be what it is without Perdue Chicken. It’s certainly a staple ingredient and all of their selections stand apart from other store-bought brands for the quality meat and high standard farming practices.
I love that I can make my family's favorite chicken recipes while supporting their commitment- it's the modern-day farm-to-table experience.
Korean Chicken Sauce
This sauce is a savory-sweet mixture of soy sauce (or coconut aminos), brown sugar, sesame oil, Sriracha sauce, garlic, and ginger.
While we don’t batter and fry the chicken, the sauce clings to the meat while baking and turns into a delicious crispy, caramelized glaze. I hope you're excited to make this and your mouth is watering by now, mine is!
Korean Chicken Meal Prep Ingredients
Aside from the chicken, this meal prep also comes with an Asian slaw made with fresh cabbage, bell pepper, and cilantro tossed in a sesame dressing. It’s a refreshing side alongside cooked Jasmine rice and tangy-sweet chicken.
- Soy sauce or coconut aminos
- Brown sugar or honey
- Sesame oil
- Sriracha sauce
- Garlic cloves, minced
- Ground ginger
- Perdue Harvestland boneless, skinless chicken breasts
- Cooked Jasmine rice
- Fresh Cabbage Slaw (recipe below)
How to Meal Prep Korean Chicken
I don’t know a better way to brighten the day than knowing you have an EPIC, flavor-packed meal awaiting you for lunch. It’s balanced in flavor, protein, veggies, and carbs, what more could you want?
These instructions aren’t just for meal prep, feel free to serve it fresh out the oven for dinner or lunch at home.
Marinate the Chicken
In a medium bowl, whisk the soy sauce with the honey, sesame oil, Sriracha sauce, 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 to 4 hours.
Preheat and Bake
Preheat the at 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.
Prepare the Rice and Slaw
While the chicken bakes, cook the rice and assemble the slaw.
Rest
As always, when the chicken is cooked, remove it from the oven and allow to rest for 5 to 10 minutes so all the juices stay locked inside.
Slice and Assemble
After slicing the chicken, grab a bowl, and get started!
Make a layer base of cooked rice followed by a portion of sliced chicken and the slaw. Enjoy ASAP!
Assembling the Lunch Meal Prep Box
If you’re preparing these for later, follow the assembly directions above but pack everything into a lunch container. Allow everything to cool down to room temperature before sealing and storing in the refrigerator for up to 4 days.
How to Store Your Lunch Meal Prep Boxes
I recommend storing all meal prep in the fridge for up to 4 days, depending on what you prepped. This helps ingredients stay fresh longer!
Any meals you plan to reheat, make sure to pack them in a microwave-safe container.
Now, it’s your turn to get cooking! Whether you meal prep this recipe or make a meal out of it and enjoy it in a bowl, make sure to print it out and let me know your thoughts in a comment below!
Perdue Farms Korean Chicken Lunch Bowls
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 Cabbage Slaw:
- 2 tablespoons 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
- 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.
- 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.
- Prepare the rice according to package directions.
- 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.
- Once the chicken is cooked through, remove it from the oven and allow to rest for 5 minutes before slicing.
- Serve chicken over cooked rice with a side of slaw.
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