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Export 16 ingredients for grocery delivery
Step 1
In a bowl, combine chicken or vegetable stock, grated garlic, lemon juice, honey, onion powder, soy sauce, sesame oil, and corn flour in a bowl. Mix well, season to taste, and set aside.
Step 2
Add washed basmati rice, cold water, and a pinch of salt to a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Turn off the heat and let it sit, covered, for 4 minutes—fluff and set aside.
Step 3
Boil a pot of salted water. Blanch broccoli for 1 ½ mins, then add buk choy for 30 seconds. Transfer both to ice water to stop cooking and retain colour.
Step 4
Heat a large pan over medium-high heat and spray with avocado oil. Sauté the drained veggies for 2 minutes, season with salt and pepper, and remove.
Step 5
In the same pan, spray more oil and add diced chicken thigh. Spread out and cook for 10 minutes until golden. Add lemon sauce and cook for 1-2 minutes until thickened. Add sesame seeds (optional) and adjust seasoning.
Step 6
Divide into five 750ml meal prep containers: rice, veggies, then chicken. Garnish rice with black sesame seeds.
Step 7
Store in the fridge for up to 4 days (5 with a vacuum seal) or freeze for up to 4 months. Enjoy!
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