Meal Prep Chicken – 3 Ways
Total Time
2 hours 30 minutes
Prep Time
2 hours 15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(15)
Ingredients
4-6 servings
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 recipe of desired marinade
- 1 tablespoon canola oil
- Kosher salt and freshly ground black pepper
- ¾ cup salsa verde
- 1 shallot, minced
- 3 tablespoons chopped fresh cilantro leaves
- 1 tablespoon lime zest
- 3 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chicken stock
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons teriyaki sauce
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon orange zest
- 4 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
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Preparation
Step 1
In a gallon size Ziploc bag or large bowl, combine chicken and desired marinade; marinate for at least 2 hours to overnight, turning the bag occasionally.
Step 2
Heat canola oil in a large skillet over medium high heat. Add chicken and marinade, and cook, stirring often, until golden brown and marinade has reduced, about 13-15 minutes.
Step 3
Stir in 2 tablespoons water, scraping any brown bits from the bottom of the skillet; season with salt and pepper, to taste.
Step 4
Serve immediately.
Step 5
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Chef's notes
Use chicken breasts if preferred instead of thighs.
Marinade for 2-8 hours for best flavor.
Can be served with veggies, grains, or as part of a salad.
