Stop Eating Boring Chicken! 3 Asian Meal Preps That Taste incredible

Hello from Seoul! You may not like chicken and rice meal prep because it's too simple and boring. And you already know you can't have the same chicken and rice every single day. Yeah, that was my story. But don't worry about it. With this recipe, you will have the best chicken and rice meal prep with the maximum flavor. If you're trying to lose weight, just plain chicken and rice would be the best option. I can't deny. But are you preparing for the competition? Or you wanna win Mr. Olympia? If not, you need more sustainable diet. That's why I brought this chicken and broccoli meal prep. Trust me, it's not only gonna be super tasty, but it's also gonna help you keep in shape. For this, you will need some rice, chicken, broccoli, garlic, ginger, and green onions. That's it. So simple, right? But if you wanna make it more fancy, bring your leftover carrot or some red chili. These will add a nice pop of color and stimulate your appetite. All right, let's cook our rice first. Add two and a half cups of rice into a bowl and wash it two or three times to remove any dust or debris. Once you drain off the water, add two and a half cups of water and pop it straight into the rice cooker. Today, I'm using short grain rice. But if you don't have this, you can use other types of rice you have. Don't worry about it. Everything will be fantastic. While the rice is cooking, let's make the sauce. In a small container, add two tablespoons of soy sauce, four tablespoons of oyster sauce, one teaspoon of dark soy sauce, two tablespoons of sugar, two teaspoons of chicken bouillon powder, and two tablespoons of Shaoxing wine. What? You can't find Shaoxing wine? That's okay. Then you can use mirin or other cooking wines. What? You're not so sure if this gives you a good result? Then let me prove it to you with this bad boy. Don't worry about it. It's gonna be fantastic. Keep adding 10 tablespoons of water, one and a half tablespoons of cornstarch, and give it a good mix. Alright, the sauce is done. Let's put it aside and prep our chicken. By the way, we have all the instructions and a list of ingredients on our blog, erinandclaire.com. So, please visit here if you need a written recipe. Today, I'm gonna be using chicken breast. But if you prefer chicken thigh, go ahead and use that. No problem at all. But if you're on a diet or you're looking for a high-protein diet, I highly recommend going with chicken breast. Alright, cut one kilogram of chicken breast and cut them into bite-size pieces. Of course, you could just cook it whole, but to reduce the cooking time, let's just chop them up. Don't worry about it. Our fantastic marinade will keep them juicy and moist. Now, to marinate our chicken, let's add one tablespoon of soy sauce, one tablespoon of Shaoxing wine or mirin, half a teaspoon of white pepper, one teaspoon of baking soda, two tablespoons of cornstarch, one tablespoon of neutral oil, and give it a good massage. Once that's done, give them some privacy in the fridge while prepping our vegetables. First, smash eight cloves of garlic and finely chop them. What? It looks like too much garlic? Don't worry about it. It's just gonna blend in with the flavors and make it more fragrant. Next, grate a small knob of ginger. About one tablespoon could be enough. And then, take four green onions and thinly slice them. And make sure you save some for garnish. Now, for a bit of color, let's slice half a carrot. I almost decided to use chili pepper because I wanna add some spicy kick to it, but let's go with this bad boy so that everybody can enjoy. This time, get yourself some broccoli and cut them into nice bite-sized pieces. Today, I'm gonna be using only florets, but if you also wanna use the stems, you could totally do that too. But whether you use the stems or not, please make sure to use about 400 grams in total. For information, besides this broccoli, you could also use other green vegetables. Asparagus, Brussels sprouts, green beans, everything would be fantastic. All right, we're all set. Let's get cooking! Boil a pot of water with a pinch of salt and blanch your broccoli for about one minute. Since it's gonna be stir-fried, you don't have to cook it too long. What? You don't wanna make more dishes to wash? Then, you can just cook it in a pan. That's totally fine. I'm just doing this to keep its beautiful color and reduce the cooking time. But if you wanna get that smoky charred flavor from the broccoli, you can totally do that too. After one minute, shock them in some ice water. This is gonna help to set that vibrant green color. Remember, green always makes your dish look fancy! Now, in a wok or pan, add 2 tablespoons of oil and heat it over high heat. Once it's heated, add the marinated chicken, spread it out, and sear for 2 to 3 minutes. What? Your wok is too small for doing this? Don't worry about it! You can totally do this in batches. Once you get some nice browning on the bottom, give it a few stirs and cook for about 3 to 4 minutes or until cooked through. Since the chicken is already coated with some cornstarch and oil, the juice is trapped inside. But if there's too much liquid from the chicken, stir it more frequently so that most of the liquid can be evaporated. Alright, looks like our chicken is done. Let's remove it from the pan and set it aside. Now, to the same wok, add 2 tablespoons of oil and heat it over medium heat. Once it gets nice and hot, add the garlic, ginger, green onions, and infuse our oil with those flavors. Trust me, this beautiful aromatic oil will make your chicken and broccoli 10 times better! After 1 minute, increase the heat to high. And then, add in your broccoli, carrot, and give it a few stirs for about 1 minute. Once that's done, add the chicken back into the wok and stir them around for about 1 minute. Once your chicken and broccoli are nice and coated and glossy, add in your sauce. But make sure you give it a good stir before you put it in. From now, we're just gonna stir everything together until the sauce gets nice and thickened. It's gonna take about 2 to 3 minutes. Alright, looks like it's done. Let's turn the heat off and add 2 teaspoons of toasted sesame oil and a generous pinch of toasted sesame seeds. That's it! Couldn't be any easier, right? Alright, it's time to assemble. Divide the rice into 5 containers and fill that empty spot with our beautifully cooked chicken and broccoli. Here, try and do your best to evenly distribute the chicken. Otherwise, you're gonna get the last container that's filled with only broccoli. Last but not least, let's finish it off with our love, green onions. Because I'm more into muscle gain, I divide it into 5 servings. But if you think this is too many calories or too much protein for you, you can divide it into more servings, like 6 or 7. These will last up to 3 days in the fridge or in the freezer for a few months. But please be sure to let them cool completely before you store them. You wanna know how it tastes? Alright, let's call our taste tester! Claire! Woo! I'm super excited! Let's give it a try! Mmm, what's that smell? It's crazy! The chicken breast is nicely cooked! Wow! It is so saucy! It looks super delicious! Thank you! Let's give it a try! Cheers! Mmm! Wow! It's so tender! It's so moist! The chicken breast isn't dry at all! Plus, it's coated with that delicious sauce! It's so tender, moist, and delicious! Mmm! Wow! It's so good! This is my favorite sauce! It's the magic sauce! It's so good! The outside is nicely cooked, so it looks so appetizing! One more! Mmm! It's so cute! I can't help but eat it! It's so cute! It's like a clover! You'll be lucky if you eat it! Hahaha! Honestly, I'm not a big fan of carrots, but whenever I don't cut carrots this way, I can't resist trying it! Cheers! Mmm! I love this little tree! It's so cute! Hahaha! Mmm! It's perfect! Hahaha! The sauce itself is so good, so I don't even need to talk about the chicken breast! Even the vegetables that I don't like are so delicious! If you cut it nicely like this, even the kids who don't like vegetables will be able to eat it! It's a magic! I think it's a must! Even if it's a hassle, I love it! Hahaha! Mmm! It's so good! Oh, I'm in trouble! My precious chicken breast! Hahaha! Mmm! I'm the only one who has it! Even if I don't want to waste the chicken breast I ate, I should make a heart at least three times this week! Hahaha! Wish me luck! Enjoy! You want to do some meal prep, but you want it to be Korean style? With this gochujang, challenge accepted! Today, we're gonna do some meal prep with bulgogi, but not just a regular one! We're gonna make it with this gochujang, Korean chili paste! Normally, spicy bulgogi is made with pork, but to make a high-protein diet, let's go with chicken this time! But don't worry about it! As always, it's gonna be fantastic! For this, you will need some rice, chicken, green onions, and garlic! That's it! So simple, right? But since it's meal prep, we need to add some veggies, right? If you could add some kimchi in there, that would be awesome! But if you threw them into the microwave, I'm pretty sure you're not gonna like that! So instead of kimchi, let's go get some shishito peppers this time! What? You can't live without kimchi? You must be Korean! If not, you should check if there are Korean ancestors in your family! Anyway, if you really really want some kimchi with it, I recommend you pack it up in another container and take it to work or school! Trust me, you will thank me later! Alright, as always, let's start off with some rice! Since I've shown you many times already in our previous videos, let's do it quickly! Put two and a half cups of short grain rice into a bowl and wash it two or three times! This is enough for five big portions, but if you're trying to eat less carbs, you can simply use a little less! Once you drain off the water, add the same amount of water and pop it straight into the rice cooker! While the rice is cooking, let's prep other ingredients! First, get yourself one kilogram of boneless skin-on chicken thighs and cut them into nice bite-sized pieces! If you're trying to consume more protein, you could swap it out for chicken breast. But when the fat from the chicken thigh meets our lovely gochujang, that will create an amazing flavor! So if you really care about the flavor, go with chicken thigh! You won't regret it! Now, to marinate our chicken, let's add one tablespoon of soy sauce, one tablespoon of mirin, a quarter teaspoon of white pepper, two tablespoons of cornstarch, one teaspoon of baking soda, one tablespoon of neutral oil, and give it a good massage! This marinade is often used in Chinese cuisine, but I highly recommend marinating your chicken like this because it's meal prep! If you do this, even if you keep it in the fridge and reheat it in the microwave, you'll be able to enjoy the chicken that's still juicy and moist! So please give it a shot! That little bit more effort is gonna pay off! While they're enjoying their vacation in the fridge, let's prepare our vegetables! First, take three green onions and thinly slice them! As always, the whites are gonna be stir-fried and the greens are gonna be used as garnish! So don't forget to save some for garnish! Next, smash eight cloves of garlic and finely chop them! It may seem like a lot of garlic, but considering it's meal prep, which makes about five to seven servings, that's not a ton of garlic! If you ask Koreans, they'll definitely say like, add some more, add some more! Trust me, they're crazy about garlic! So if you still have some garlic in your fridge, add some more! You won't regret it! Now, get yourself a good amount of shishito peppers and just trim off the end and cut them into nice bite-sized pieces! What? You don't wanna chop these? You just wanna eat them whole? That's okay! But if there's an alien which is super spicy, I'm not responsible! And then, finely chop another three cloves of garlic! These are gonna be stir-fried with shishito peppers! Sorry guys, I could've done this when I was chopping them earlier, but I totally forgot! Sorry about that! Finally, this is totally optional, but if you wanna add a little bit of color, thinly slice one red chili! It's not only gonna make it more delicious, but it's also gonna make it more fancy! Fancy, fancy! Now, let's move on to the sauce! In a small container, add 3 tablespoons of Korean chili paste, 2 tablespoons of Korean chili pepper flakes, 1 and a half tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chicken bouillon powder, 1 tablespoon of sugar, 3 tablespoons of mirin, a few shakes of black pepper, 5 tablespoons of water, 1 and a half tablespoons of cornstarch, and give it a good mix! That's it! Alright, we're set! Let's get cooking! To a large pan, add 1 tablespoon of oil, 3 cloves of garlic, finely chopped, and heat it over medium-high heat. Once it becomes fragrant, add the shishito peppers, and stir them around for about 1 minute. Now, to the pan, add the red chili, 1 teaspoon of soy sauce, 1 tablespoon of oyster sauce, and stir them around for about 1 to 2 minutes. That's it! It's unbelievably simple, right? Besides this shishito pepper, you could also try with other vegetables, like asparagus or string beans. So just use what you have. Everything will be fantastic! Alright, looks like it's done. Let's remove them from the pan and set them aside. Now, for our chicken, get yourself another wok or pan. Add 1 tablespoon of oil and heat it over high heat. Once it's nice and hot, add the marinated chicken, spread it out, and let it sear for about 1 to 2 minutes or until nicely browned. This step is so important because it's gonna give us some nice caramelization and the flavor that we're looking for. So if your pan is too small for this, feel free to do this in batches. No problem at all! Once you get some nice browning on the bottom, give it a few stirs. And then, throw in your garlic, white parts of the green onions, and cook for about 3 to 4 minutes or until the chicken is cooked through. During this step, the fat from the chicken thigh meets our lovely aromatics and that will create an amazing flavor. What? You wanna know this kind of tip more and more? I'm so glad you brought that up because everything you need is in these two books. Trust me! With these bad boys, Simply Korean and Beyond Korean, you can cook 200 East Asian dishes like Korean, Chinese, Japanese, and even Korean fusion dishes like a pro. So don't forget to check them out. The link is in the description. When the chicken is cooked through and is beautifully coated with our aromatics, it's time to add our sauce. But don't forget to give it a quick stir before you pour that in. Alright, the chicken looks nice and glossy. Let's turn the heat off. Now, all we need to do is add 2 teaspoons of toasted sesame oil, a generous pinch of toasted sesame seeds, and give it a final mix. There's nothing complicated, right? Alright, time to assemble. Let's put them all together. Like I always do, I'm gonna go ahead and divide the rice into 5 containers and then add our beautifully cooked gochujang chicken and shishito peppers. If you really want to make sure you divide up your meal evenly for the week, then I strongly recommend using your kitchen scale. But I'm not gonna bother myself. Once that's done, sprinkle with a little bit of green onions and toasted sesame seeds. And there you have it, your gochujang chicken meal prep. Because I'm more into muscle gain, I divided it into 5 servings. But if you think this is too many calories for you, please divide it into more servings like 6 or 7. These will last up to 3 days in the fridge or in the freezer for a few months, but please make sure to let them cook completely before you store them. You wanna know how it tastes? Alright, let's call our taste tester. Claire! Oh, it looks so appetizing. Christmas is over, but I still feel the Christmas spirit. I guess he doesn't wanna say goodbye to Christmas. Please let it go. Let's give it a try. Always, let's start with vegetables. Cheers! Now, let's try the main star of the show, chicken! Looks like buldak or Korean fried chicken or something. Cheers! You don't have to worry about it. It's not dangerously spicy. I think you can handle it. Oh, you're talking about finding a unicorn. But don't worry about it. As always, I have a solution. It's healthy, budget-friendly, simple to make, and absolutely delicious. Today, we're gonna do some meal prep with teriyaki chicken. It's not a super authentic recipe. It's more like a quick and easy version that you can try during the weekdays. But you shouldn't look down on this recipe. Trust me. Once you try, they can almost give you a heart attack because it's so delicious. For this, you will need some chicken, broccoli, garlic, ginger, green onions, and rice. That's it. As long as you have these simple ingredients, you don't have to scroll through Uber Eats all the time. That's like a blessing, right? All right, let's cook our rice first. Put one and a quarter cups of short grain rice in a bowl and rinse it two or three times to remove any dust and debris. Once you drain off the water, add the same amount of water and pop it straight into the rice cooker. Normally, I would just use one cup or 210 grams of cooked rice for one serving. But today, for those of you who are trying to lose weight, let's cook half of it. But if Claire's gonna be mad at me because the rice is not enough for her, it's all your fault. I'm not responsible for that. All right, let's prep our chicken first. Cut one kilogram of chicken into nice bite-sized pieces. Today, I'm using chicken breast, but if you prefer chicken thighs, go ahead and use them. Maybe they'll be more delicious. But since we're trying to reduce the calories and make a high-protein diet here, I'm gonna stick with this bad boy. Now, to the chicken, add one tablespoon of soy sauce, one tablespoon of mirin or any cooking wine, half a teaspoon of white pepper, one teaspoon of baking soda, two tablespoons of cornstarch, one tablespoon of neutral oil, and give it a good massage. Instead of chopping up into little pieces, if you wanna cook it whole and slice it before you put it in the containers, then marinate your chicken without the cornstarch and neutral oil and then coat it with cornstarch before you cook it. Trust me, you're gonna be more juicy and delicious chicken at the end. But don't get me wrong, this marinade is still gonna protect your precious chicken, so don't worry about it. All right, while they are having a great vacation in the fridge, let's prep our vegetables. First, take one or two broccoli and cut them into small bite-size pieces. Today, I'm only gonna use the florets, but if you also wanna use the stem, then just trim off the outside and cut it into thin slices. Next, smash five cloves of garlic and finely chop them. If you're a garlic lover, you can use more, no problem at all. Once that's done, grate a small knob of ginger. We're gonna need about two teaspoons. And then, thinly slice some green onions. As always, the whites are gonna be stir-fried and the greens are gonna be used for garnish, so make sure to keep them separately, like this. I was gonna finish the veggie prep here, but if we just cook it right now, it's gonna be just chicken covered in a dark sauce. Although it's a mud prep, it should look nice and pretty so that it can stimulate your appetite, right? So bring some leftover chilies or bell peppers here and then thinly slice them. If you sprinkle on at the end, trust me, that will add a nice pop of color and make it more appetizing. This time, let's make the sauce. In a small container, add three tablespoons of soy sauce, one tablespoon of honey, two tablespoons of sugar, two tablespoons of mirin or sake, one tablespoon of chicken bouillon powder, one and a half tablespoons of cornstarch, half a cup of water and give it a good mix. Here, if you wanna add a little bit of spicy kick to it, then add one pepperoncino. This teeny tiny small chili pepper will take it to the next level. By the way, we have all the instructions and a list of ingredients on our blog, erinandclaire.com, so please visit here if you need a written recipe. All right, we're set. Let's get cooking. Fill your pot with some water and bring it to a boil. Once it starts to boil, lightly season with salt and blanch your broccoli for about one to two minutes. What? You prefer grilled broccoli? Don't worry about it. You can totally do that too. But I'm just gonna blanch it to keep its vibrant green color. After one or two minutes, shock them in some ice water and let them sit for a little bit. Once they are cool, you can simply drain and set them aside. Now, get yourself a wok or pan. Add one tablespoon of oil and heat it over high heat. Once it gets really hot, add the marinated chicken in a single layer. From now, we're just gonna sear them for about two to three minutes or until nicely browned on the bottom. But if your pan or wok is too small for this, feel free to do this in batches. No problem at all. Once you've got good color on one side, flip and cook the other side for about three to four minutes. When the chicken is cooked, you can remove from the wok and set them aside. Now, place the same wok over medium heat and add one tablespoon of oil. Once it's heated, add the garlic, ginger, white parts of the green onions and saute those for about one minute. What's really important here is you should keep moving around so that nothing burns. This is very important because all the good flavors coming out of these aromatics will upgrade your dish. Once they start to go brown and your kitchen is filled with this beautiful aroma, pour in your sauce and give it a few stirs. Once it starts to thicken, add the chicken back into the wok and give it a good stir for about one to two minutes. That's it! Unbelievably simple, right? Alright, looks like it's done. Let's put them in the containers. Today, I'm gonna divide them into five servings so try and do your best to evenly distribute the rice and chicken. And then, as if you're an elegant florist, nicely put some broccoli in the middle. Alright, last but not least, let's sprinkle on some green onions, chili peppers, and toasted sesame seeds. These will last up to three days in the fridge or in the freezer for a few months but please be sure to let them cool completely before you store them. You wanna know how it tastes? Alright, let's call our taste tester! Claire! Woohoo! As always, it looks super delicious! Let's give it a try! See? This is what I'm talking about! Cheers! Chicken. Cheers! Broccoli. Because it's so green, I feel like I get healthier already. Cheers!