Can I make this garlic ginger chicken ahead of time?

Yes, this recipe was made for meal prep! Store the cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet with a splash of water to loosen up the sauce.

Can I freeze garlic ginger ground chicken?

Yes, the key is to make sure the chicken cools completely first. Then transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge and reheat until warmed through.

Is this honey garlic ground chicken spicy?

It has a little heat from the sriracha, but I would not call it spicy. If you’re feeding kids or spice-sensitive people, start with 1 teaspoon of sriracha. If you like heat, add more or top your bowl with chili crisp .

What should I serve with garlic ginger chicken?

My favorite way is meal prep power bowls with miso vinaigrette . You can also serve it over rice, noodles , salads , or baked sweet potatoes, or use it as the filling for lettuce wraps.

Can I use this honey garlic sauce for chicken breast or chicken thighs?

Yes. The sauce would also be delicious with cubed skinless chicken breasts or boneless chicken thighs. Cook the chicken pieces first, then add the garlic, ginger and sauce and simmer until everything is glossy and caramelized in spots. Note that the cooking time may be longer than with ground chicken.

Garlic Ginger Chicken (best ever meal prep ground chicken!)

Description

This 20-minute garlic ginger chicken is sweet, savory, slightly spicy and perfect for meal prep. Serve it over rice, noodles, salads or power bowls for an easy lunch or dinner.

Ingredients

1 tablespoon avocado oil
2 lb ground chicken, 94% lean
pinch of salt
½ teaspoon black pepper
5 cloves garlic, minced or 1 tablespoon garlic paste
1-inch knob fresh ginger, grated or 1 tablespoon ginger paste
⅓ cup coconut aminos (or low-sodium soy sauce)
¼ cup honey
⅓ cup water
1 tablespoon toasted sesame oil
2 teaspoons sriracha
1 cup fresh Thai basil, sliced (chiffonade *see note)

Instructions

Preheat a large, heavy-bottomed skillet over medium heat for 4-5 minutes. Add 1 tablespoon avocado oil and when the oil is hot, add 2lb ground chicken, breaking it up with a spatula as it cooks, until browned and cooked through, about 5 minutes. Season with a pinch of salt and ½ teaspoon black pepper.
Reduce heat to medium low and add 5 cloves minced garlic and 1 tablespoon freshly grated ginger, stirring for 60 seconds until fragrant.
Whisk together ⅓ cup coconut aminos, ¼ cup honey, ⅓ cup water, 1 tablespoon toasted sesame oil and 2 teaspoons sriracha. Pour sauce on the chicken, stirring to combine.
Bring the sauce to a simmer and let it simmer for 5-7 minutes until thickened and the chicken is slightly caramelized and brown. Stir in 1 cup of fresh basil.

Serve over rice, noodles or salad! I highly recommend my meal prep power bowls (pictured).

Notes

Chiffonade is a fancy French term for how to thinly slice basil. See my notes and photos on ‘how to chiffonade basil’ in this blog post!

Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.

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Nutrition

Serving Size: 4oz cooked chicken
Calories: 274
Sugar: 11.9 g
Sodium: 619.7 mg
Fat: 11.7 g
Carbohydrates: 17.5 g
Fiber: 0.2 g
Protein: 29.7 g
Cholesterol: 0 mg