Mongolian Chicken Meal Prep Bowls
This is a straightforward, weeknight-friendly meal prep that gives you saucy, sticky chicken across several lunches. It hits sweet, savory, and a touch of heat without a long ingredient list. I like to cook the rice and green beans first, then get the chicken going so everything finishes hot and glossy.
The recipe scales well for a couple of lunches or a full week’s worth of bowls. It uses pantry staples and a simple sauce you whisk in one small bowl. The only slightly fiddly part is coating the chicken with cornstarch — it’s quick and worth it for the bite and sauce cling.
Below you’ll find a shopping guide, the exact ingredient list, step-by-step instructions, swap ideas, and storage tips so your bowls come out the same way every time.
What to Buy
Stick to the ingredient list for the classic result: rice for a neutral base, green beans for crunch and color, and chicken as the protein. Buy fresh scallions for garnish — they brighten the whole dish. If you want firmer green beans, choose smaller, thinner pods; if you prefer soft, pick larger ones.
Buy the chicken breasts plump and even so they cut into similar-size pieces and cook uniformly. Pick brown sugar that is moist and packed; it dissolves easily into the sauce. A good-quality soy sauce makes a noticeable difference in depth.
Ingredients
- 3/4 cup uncooked rice — your starch base; cook according to package instructions for best texture.
- 12 ounces fresh green beans — provide crunch and color; trim ends before cooking.
- 2 large chicken breasts, cut into bite-size pieces — main protein; uniform pieces ensure even cooking.
- 3 tablespoons cornstarch — gives the chicken a light coating so the sauce clings and the exterior browns.
- 1 tablespoon olive oil — for browning the chicken; heats quickly and adds a neutral flavor.
- 1/2 cup (packed) brown sugar — sweet backbone of the sauce; pack it firmly into the measuring cup.
- 3 cloves garlic, minced — aromatic and savory; mince fine so it distributes through the sauce.
- 1 teaspoon fresh ginger, grated — adds brightness and zing; fresh is better than dried here.
- 1 tablespoon soy sauce — umami and salt; use regular or low-sodium depending on your preference.
- 1 teaspoon sriracha sauce — a controlled heat element; adjust to taste.
- 1 cup water — thins and helps dissolve the brown sugar into a silky sauce.
- Scallions, chopped, to taste — garnish that adds freshness and a mild onion note.
Mongolian Chicken Meal Prep Bowls Made Stepwise
- Cook 3/4 cup uncooked rice according to the package directions; keep warm.
- Trim the ends from 12 ounces fresh green beans. Steam or boil the green beans until they reach your desired tenderness (about 3–6 minutes for tender-crisp). Drain and set aside.
- Chop scallions to taste and set aside for garnish.
- Place the 2 large chicken breasts (cut into bite-size pieces) and 3 tablespoons cornstarch into a large resealable bag or a bowl. Seal or cover and toss/shake until the chicken pieces are evenly coated with cornstarch. Shake off any large excess.
- In a small bowl, whisk together 1/2 cup packed brown sugar, 3 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, and 1 cup water until smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cornstarch-coated chicken in a single layer as much as the pan allows (cook in batches if needed). Cook, stirring occasionally, about 4–6 minutes, until the chicken is no longer pink on the outside and beginning to brown.
- Pour the prepared sauce into the skillet with the chicken and reduce the heat to medium. Stir to combine, then simmer 5–8 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F if using an instant-read thermometer) and the sauce has thickened to coat the chicken.
- If you cooked the chicken in batches, return all chicken to the skillet and toss in the sauce to coat evenly. Taste and adjust by cooking a little longer if the sauce needs more thickening.
- Divide the cooked rice, green beans, and saucy chicken evenly among your meal-prep containers. Garnish with chopped scallions. Reheat in the microwave before eating.
Why This Mongolian Chicken Meal Prep Bowls Stands Out
It’s the texture and the balance. The cornstarch gives the chicken a slightly crisp, velvety exterior once tossed in the sauce. The brown sugar creates a caramelized, sticky glaze while the soy and garlic keep things savory. The sriracha adds just a hint of warmth without overwhelming the sweetness.
It’s also wildly practical. You can make the full batch in about 30–40 minutes, portion it into containers, and your lunches are solved for several days. The components—rice, green beans, chicken—reheat predictably, unlike some mixed dishes that go soggy.
Easy Ingredient Swaps
Here are simple swaps that still keep the spirit of the dish:
- Rice: Substitute white rice with brown rice or quinoa—adjust cook times and water ratio per package instructions.
- Green beans: Use broccoli florets or snap peas for a different texture and flavor.
- Chicken breasts: Use boneless, skinless thighs for richer flavor and a bit more forgiving cooking.
- Sriracha: Replace with chili flakes or a few drops of hot sauce if you don’t have sriracha on hand.
- Soy sauce: Use tamari for a gluten-free option.
Essential Tools for Success
- Large skillet — for browning the chicken and simmering the sauce evenly.
- Instant-read thermometer — useful to confirm chicken reaches 165°F.
- Large resealable bag or bowl — makes tossing chicken with cornstarch quick and clean.
- Measuring cups and spoons — precise sugar and cornstarch amounts matter for texture.
- Meal-prep containers — choose microwave-safe containers if you plan to reheat at work.
Common Errors (and Fixes)
- Problem: Sauce too thin. Fix: Simmer longer uncovered to reduce and thicken; return chicken to pan so the sauce concentrates and coats the pieces.
- Problem: Chicken is gummy from too much cornstarch. Fix: Shake off large excess cornstarch before cooking; you only want a light coating.
- Problem: Overcrowded pan leads to steaming instead of browning. Fix: Cook in batches so pieces have room to brown.
- Problem: Rice gets mushy after reheating. Fix: Undercook rice slightly the first time or use separate compartments so it doesn’t sit in sauce overnight.
Better-for-You Options
Small changes make this dish leaner or higher in fiber without losing its character.
- Reduce brown sugar by 1–2 tablespoons and add a splash of rice vinegar or a squeeze of lime to keep brightness.
- Swap white rice for brown rice or cauliflower rice to increase fiber or lower carbs.
- Use less oil for cooking by using a nonstick skillet and cooking spray, then finish with a tiny drizzle of oil if needed.
- Increase the vegetable portion—add steamed broccoli, shredded cabbage, or bell peppers—to bulk up the bowl and lower the calories-per-serving.
Behind-the-Scenes Notes
Timing matters. Cook the rice first and keep it warm (a covered pot or a thermal container works). Steam the green beans while you prep the sauce and chicken. That way you use the stovetop efficiently and everything finishes around the same time.
The sauce is forgiving: if you prefer a deeper caramel note, let the brown sugar dissolve and the sauce simmer a bit longer before adding back the chicken. If you want a thinner sauce to soak into the rice more, add an extra tablespoon or two of water.
Save It for Later
Storage: Place bowls in airtight containers and refrigerate up to 4 days. If you plan to freeze, separate the rice from the saucy chicken and green beans; freeze chicken (sauce included) up to 2 months and thaw overnight in the refrigerator before reheating.
Reheating: Microwave covered at medium power for 1–2 minutes, stir, then heat another 30–60 seconds as needed. A quick stovetop reheat in a skillet over medium heat works well to revive texture—add a splash of water if the sauce has thickened too much.
Ask & Learn
Q: Can I use frozen green beans? A: Yes. Thaw and steam briefly or blanch from frozen, but reduce cooking time to avoid sogginess.
Q: Will the sauce caramelize too much if I cook longer? A: Keep the heat at medium when the sauce simmers. If it reduces too far, add a tablespoon of water to loosen it and prevent scorching.
Q: How do I adjust heat? A: Add more sriracha or a pinch of red pepper flakes. To reduce heat, omit the sriracha and rely on the soy/garlic for flavor.
Bring It Home
This recipe delivers a reliably tasty, saucy chicken bowl you can make in one session and enjoy all week. The technique—coat, brown, simmer—works for other proteins and sauces, so once you’re comfortable with it, you can swap ingredients and keep the same approach.
Make a double batch if you want to save even more time, and keep a small container of extra scallions or a wedge of lime on the side for freshness at serving. Happy cooking, and enjoy those bowls all week long.
Mongolian Chicken Meal Prep Bowls
Ingredients
Equipment
Method
- Cook 3/4 cup uncooked rice according to the package directions; keep warm.
- Trim the ends from 12 ounces fresh green beans. Steam or boil the green beans until they reach your desired tenderness (about 3–6 minutes for tender-crisp). Drain and set aside.
- Chop scallions to taste and set aside for garnish.
- Place the 2 large chicken breasts (cut into bite-size pieces) and 3 tablespoons cornstarch into a large resealable bag or a bowl. Seal or cover and toss/shake until the chicken pieces are evenly coated with cornstarch. Shake off any large excess.
- In a small bowl, whisk together 1/2 cup packed brown sugar, 3 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, and 1 cup water until smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cornstarch-coated chicken in a single layer as much as the pan allows (cook in batches if needed). Cook, stirring occasionally, about 4–6 minutes, until the chicken is no longer pink on the outside and beginning to brown.
- Pour the prepared sauce into the skillet with the chicken and reduce the heat to medium. Stir to combine, then simmer 5–8 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F if using an instant-read thermometer) and the sauce has thickened to coat the chicken.
- If you cooked the chicken in batches, return all chicken to the skillet and toss in the sauce to coat evenly. Taste and adjust by cooking a little longer if the sauce needs more thickening.
- Divide the cooked rice, green beans, and saucy chicken evenly among your meal-prep containers. Garnish with chopped scallions. Reheat in the microwave before eating.
Notes
Theseare the meal prep bowls pictured. If you prefer rectangular ones, trythese.
This recipe makes 4 reasonably-sized portions, but if you want larger portions, 3 may be more realistic. You could always add more rice or another chicken breast if you find it isn't enough for 4.
