Orange Chili Sauce Recipe & Meal Prep
In this meal prep, my goal is to get you in and out of the chicken in under 30 minutes while prepping your lunch (or dinner) for the entire week.
Simply: make the sauce + choose your protein + prep the sides + bring it all together.
For the protein, I chose between:
After you select 1 (or even a combination of proteins), then cook them up in a nonstick skillet. Shouldn’t take more than 15 minutes.
Remember, the key to “getting in and out of the kitchen” in a hurry is multitasking. Slowly but surely, learn how to do multiple things at once. It’s possible and a good use of your time. The same way you practice being present in a workout, practice being present and mindful when you cook. It makes a difference.
ORANGE CHILI SAUCE RECIPE & MEAL PREP
- 1 1/4 lb chicken breasts, raw and cut into 1-inch pieces
- SUBSTITUTES: extra firm tofu, lean beef, shrimp
- 2 bags (24oz or 680g) frozen cauliflower rice
- 1 large bundle of asparagus (~16 thick asparagus spears)
- 3 tablespoons orange chili sauce (see below)
Prepare frozen cauliflower according to the instructions given on the packet.
Set a nonstick skillet on medium high heat and spray with olive oil once hot. Toss in the asparagus and allow it to sear and on at least one side before removing from the skillet, about 3 to 5 minutes. Season with a pinch of sea salt & pepper. You want the asparagus crisp-tender so don’t overcook them! Pro-tip: squeeze in fresh lemon or add 2 tablespoons water to the skillet while they cook to create steam to help soften them.
Spray the same skillet with olive oil and toss in the chicken. While it cooks sprinkle in black pepper if desired (salt is not necessary because you’re adding sauce). Once the chicken (or your protein), is cooked through build the meal prep.
Add some asparagus and cauliflower rice, then drizzle ~3 tablespoons over the chicken (or your choice of protein).
Sweet Orange Chili Sauce
Ingredients for 8 servings
Serving size: ~3 tablespoons
- juice from 3 oranges
- 1/2 cup chili garlic sauce
- 1/3 cup low sodium soy sauce
- 1/3 cup coconut sugar
- 2 tablespoons sesame oil
- 1 tablespoon arrowroot starch mixed with 1 tablespoon water
- SUBSTITUTE: corn starch, tapioca starch
- 1 tablespoon apple cider vinegar
Set a nonstick skillet on medium heat.
Add orange, chili sauce, soy sauce, coconut sugar and sesame oil. Bring to a gentle simmer.
Mix arrowroot with water so that it’s slushy, then add to the skillet. Reduce the heat to low and quickly stir so that it thickens.
Remove from the heat to cool and thicken, then add the apple cider vinegar to balance the flavors.
Store in an airtight glass jar in the fridge.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!