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!