Step 1

Rice- Cook rice according to package directions, and portion out into four 2-cup capacity storage containers.

Step 2

Vegetables- Spiralize zucchini; divide with the edamame between meal prep containers.

Step 3

Coat chicken- Toss the chicken cubes in cornstarch. Use tongs to mix all the chicken cubes up and make sure they are all coated.

Step 4

Prep sauce- In a jar or salad dressing shaker, combine Frank's red hot sauce, apple cider vinegar, and honey.

Step 5

Cook chicken- Heat olive oil in a medium pan over medium heat. Add the chicken/cornstarch and season with salt & pepper.  Cook for 5-7 minutes, until the chicken is golden and cooked through.

Step 6

Add sauce- When chicken is cooked through, pour the honey/hot sauce/cider vinegar mixture over everything and toss chicken to coat. Remove from heat when sauce has thickened slightly.

Step 7

Portion out & store- Divide the chicken between the meal prep containers; be sure to drizzle with any sauce left in the pan.