This Whole30 Asian chicken thighs and spicy green beans recipe is ideal for a lunch meal prep recipe, or a healthy, paleo weeknight dinner. The sticky Asian marinade is full of flavor and so easy to prepare. With the green bean side, you’ll have a low carb and delicious meal in under 30 minutes!
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Sticky Asian Chicken Thighs Ingredients
Chicken thighs are my go-to option for this recipe, and when meal prepping chicken in general. They are so much juicier and don’t dry out like chicken breast does, which makes it an awesome choice for when you know you’ll be reheating something. You can substitute the thighs for chicken breasts if you prefer though.
You’ll also need a few common Whole30 and paleo ingredients for the marinade, such as coconut aminos, toasted sesame oil, and red wine vinegar. You’ll also need to gather minced garlic and ginger and onion powder. You don’t need much to make a huge flavor impact here!
How to Make The Whole30 Sticky Chicken Thighs
To start the prep on this recipe, I like to marinate the chicken thighs for at least a half hour. You can do this overnight as well if you have the time. Then you’ll want to heat a large skillet over medium heat. Once it’s hot, transfer the thighs and sauce into the skillet, flat side down, and let them be for a few minutes.
The sauce will look thinner at first, but just keep cooking! After about 5 minutes, flip the thighs and cook for another 5 minutes. Then flip one more time so the flat side is down again and move the thighs around a bit to coat/soak up the remainder of the sauce. Once they’re done remove the chicken thighs.
In the same skillet, add a few tablespoons of cooking oil and stir it around to incorporate with what was left of the sauce and return it to a liquid. Then add in the green beans with the red pepper flakes and toss. Cook the green beans to the softness you prefer. I only do mine for a few minutes here, especially if I’m meal prepping them because they will cook again when reheated.
Meal Prepping This Recipe
This recipe is so perfect for healthy, Whole30 weekday lunches because it’s quick and easy to cook, and reheats so well even a few days later. For meal prepping and, really, all of my food storage, I use my 10 piece Ello Duraglass Meal Prep Set containers. Their Meal Prep Line includes 5 glass meal prep containers, one for all five days of the work week!
I’ve been working on switching over all of our storage containers to glass, and I love these ones from Ello Products because they’re BPA free and also dishwasher, microwave, oven and freezer safe- allowing me to put leftovers or meal prep meals into the freezer and then directly into the oven for quick meal options.
These Ello Meal Prep Set containers also keep food fresher longer with the Tritan lids which are air-tight and leak proof! Plus, the durable silicone sleeves protect the glass containers from any scratches or cracks and can also go with the container into the freezer, oven and dishwasher!
For this recipe, once your chicken is done, you’ll just transfer the chicken right to the meal prep containers, and then do the same when the green beans are done. Let them cool in your Ello Duraglass ™ containers before placing them in the refrigerator. Once your containers are full and cooled, place them in the fridge and enjoy all week! You can reheat them in the oven, in the microwave, or even in the air fryer if you want to!
Other Meal Prep Recipes You’ll Love:Print
For the Chicken
- 2.5 lbs boneless, skinless chicken thighs (8 thighs)
- 1/3 cup coconut aminos
- 1 tbsp toasted sesame oil
- 1 tbsp red wine vinegar
- 1 tbsp minced garlic
- 1/2 tbsp minced ginger
- 2 tsp onion powder
- 1/2 tsp Chinese 5 Spice Powder
- 1/2 tsp salt
- Optional to garnish: green onion, sesame seeds
For the Green Beans:
- 1 lb fresh green beans
- 1–2 tsp red pepper chili flakes (adjust to spice level preference)
- 1/2 tsp mustard powder
- 1/2 tsp salt
- In a large bowl, combine all of the ingredients for the chicken and marinade and coat the chicken well. Set aside and marinate for at least 30 minutes, or overnight
- Then, in a large skillet over medium-high heat, heat 1 tbsp cooking oil and then transfer the chicken and marinade into the skillet, placing the chicken thighs flat side down
- Let cook without disturbing for 5 minutes and then flip. Cook for another 5-8 minutes on that side, and then flip once more. Reduce the heat a bit. The sauce should be thicker at this point. Use your tongs or spatula to move the thighs around to coat them in the remaining sauce thats in the pan during the last few minutes of cooking. Once cooked through, remove from heat
- In the same skillet, add another tbsp of cooking oil and stir in with the remainder of the sauce that was left in the skillet to incorporate. Then add in the green beans, tossing them in the pan with the salt, mustard powder and red pepper flakes. Cook them until they reach your desired softness, tossing/stirring frequently. 3 minutes for crisp/blistered, and up to 10 for very soft. Add additional oil if needed while cooking
- Portion the chicken thighs and green beans into your Ello Duraglass Meal Prep Containers, and place in the fridge when cooled, for up to 4 days
Keywords: whole30 chicken recipes, paleo chicken recipes, keto chicken recipes, whole30 meal prep recipes, asian chicken
- Serving Size: 4
- Calories: 393
- Fat: 18.5 g
- Carbohydrates: 9.1 g
- Fiber: .5 g
- Protein: 45.6 g