Ingredients

· Honey Sesame Sauce:

· ¼ cup chicken stock

· ¼ cup soy sauce

· ¼ cup honey

· 1 tablespoon sesame oil

· ½ teaspoon red pepper flakes

· 1 teaspoon cornstarch

· Chicken Bowls:

· ½ cup rice

· 2 tablespoons olive oil

· 3 cups snap peas

· 2 chicken fillets

· Salt and pepper

· Red pepper flakes

· Sesame seeds
Method

Shake together all honey sesame sauce ingredients and set aside. Cook rice according to your preference and divide between storage containers when cooled down. Heat one tablespoon olive oil in a pan. Add snap peas and cook for six-seven minutes, until bright green and tender. Add to the rice in the storage containers. Add remaining one tablespoon olive oil to pan. Cut the chicken fillets into small cubes and add to the pan. Season with salt and pepper, and red pepper flakes. Cook for about 10 minutes, until cooked through. Add the honey sesame sauce to the pan and simmer for two minutes, until thickened. Add the chicken to the containers and drizzle with sauce. Garnish with sesame seeds if desired. Store in the freezer for up to a week. Reheat to serve.