Luna Meal Prep Kit Recipe

Cook rice

Rinse the short-grain brown rice under cold water until the rinse runs mostly clear. Combine rice, 2.5 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 35–40 minutes until water is absorbed and rice is tender. Remove from heat, fluff with a fork, and let sit covered 10 minutes.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. In a bowl combine 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp rice vinegar, 1 tsp grated ginger, 2 minced garlic cloves, 1 tsp cornstarch and 1/4 tsp black pepper. Add chicken, toss to coat thoroughly, and marinate at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a large skillet over medium-high heat and add 2 tsp neutral cooking oil. Remove chicken from marinade (reserve marinade). Sear chicken thighs 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and let rest 5 minutes, then slice into 1/2-inch strips. Reduce heat to medium for the pan to make the finishing sauce.

Prepare vegetables

While rice cooks and chicken marinates, trim broccoli into bite-sized florets, slice carrots on the bias, trim snap peas, and thinly slice green onions.

Blanch or sauté vegetables

Bring a pot of salted water to a boil. Blanch broccoli and carrots 1–2 minutes until bright and slightly tender, then shock in an ice bath to stop cooking. Alternatively, in the same skillet used for chicken, add a splash of oil and sauté carrots 2 minutes, add broccoli and snap peas and cook 2–3 more minutes until crisp-tender. In the final 30 seconds, add baby spinach and toss until wilted. Remove vegetables to a bowl and keep warm.

Make finishing sauce

In a small bowl, whisk 1/2 cup low-sodium broth, 1 tbsp hoisin sauce, and 1 tsp soy sauce. In a separate small cup, mix 1 tsp cornstarch with 1 tsp water to make a slurry. Heat the skillet over medium heat (use pan drippings from chicken if available), pour in the sauce mixture and bring to a gentle simmer. Whisk in the cornstarch slurry and simmer 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning.

Coat chicken and vegetables

Return sliced chicken to the skillet and toss in the sauce to coat evenly. Add the blanched/sautéed vegetables and toss briefly until everything is warmed and coated with the sauce (about 1 minute).

Assemble meal prep kits

Divide the cooked rice evenly between 4 meal-prep containers (roughly 1 cup cooked rice per container). Portion the sauced chicken and vegetables evenly on top of the rice. Sprinkle each portion with sliced green onions and 1/2 tsp sesame seeds. Add a lemon or lime wedge to each container if using.

Storage and reheating

Allow containers to cool to room temperature before sealing. Refrigerate for up to 4 days. To reheat: remove wedge, microwave covered on high for 1.5–2 minutes (stir halfway) until hot, or reheat in a skillet over medium heat until warmed through. If sauce has thickened in storage, add a splash of water or broth when reheating to loosen.