Step 1

In a saucepan, add chicken stock, extra virgin olive oil and garlic. Mix well and bring to a boil. Add cous cous, stir to combine and cover with a lid. Steam for 10 minutes until the cous cous has absorbed the stock. Remove lid and fluff the cous cous with a fork to seperate the grains. Mix through the spring onion (scallion) and check seasoning.

Step 2

In a bowl, add the chicken thigh, onion powder, minced garlic and seasoning to taste. Mix well to combine.

Step 3

In a separate bowl, combine the honey, sriracha sauce, apple cider vinegar and sesame oil. Whisk to combine.

Step 4

Place a large pan over medium-high heat. Add in the peanut oil and sear the chicken for 10 minutes. Add in the honey sauce and cook for 2 minutes to reduce the sauce, creating a glaze that will coat the chicken well. Add in the black and white sesame seeds, check seasoning level, mix to combine and remove from the heat.

Step 5

Place a clean pan or wok over medium-high and add in the peanut oil, baby bok choy and pak choy and stir fry for 4-5 minutes or until the bok and pan choy is slightly charred and aldente. Season to taste. Mix well and remove from the heat.

Step 6

Serve in meal prep containers evenly distributing each element of the dish between 5 containers. Dig in.