Korean Chicken Meal Prep

Instructions

1. To make the sauce, in a small bowl, whisk together the avocado oil, soy sauce, rice vinegar, honey, sriracha, ginger, and garlic. Set it aside.
2. To make the chicken, in a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper to taste. Arrange the chicken in the skillet in a single layer, and cook, until it begins to brown, about 4 to 5 minutes. Flip the chicken and pour half of the sauce over the top.
3. Reduce the heat to medium-low. Cover the skillet, and continue to cook until the chicken reaches an internal temperature of 165ºF, about 3 to 4 minutes.
4. Remove the lid and continue to cook, flipping the chicken, until the sauce begins to thicken, about 1 to 2 minutes. Once cooked, remove the chicken from the skillet and set it aside.
5. To make the salad, pour the remaining sauce over the kale slaw mix. Toss, until the salad is evenly coated.
6. Assemble each bowl by adding some rice, salad, and chicken. Sprinkle some sesame seeds over the chicken.
   Serve immediately or store in the refrigerator for up to 4 days.