Description
Prepare a week’s worth of healthy, high-protein chicken stir-fry meals.
Ingredients
- 1.5 lbs Chicken Breast, cut into bite-sized pieces
- 2 tbsp Olive Oil
- 1 Onion, sliced
- 2 Bell Peppers (different colors), sliced
- 1 cup Broccoli florets
- 1 cup Snap Peas
- 2 Carrots, sliced
- 4 cloves Garlic, minced
- 1/4 cup Soy Sauce (low sodium)
- 2 tbsp Honey
- 1 tbsp Rice Vinegar
- 1 tsp Ginger, grated
- 1/2 tsp Red Pepper Flakes (optional)
- Cooked Brown Rice, for serving
Instructions
- Prepare the chicken and vegetables.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through.
- Remove chicken from skillet and set aside.
- Add onion, bell peppers, broccoli, snap peas, and carrots to the skillet.
- Cook until vegetables are tender-crisp.
- Add garlic, soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using) to the skillet.
- Bring to a simmer and cook for 2-3 minutes, until sauce has thickened slightly.
- Add chicken back to the skillet and toss to coat.
- Serve over cooked brown rice.
- Divide the stir-fry evenly into meal prep containers.
- Store in the refrigerator for up to 5 days.
Notes
- Adjust the amount of red pepper flakes to your spice preference.
- Use any vegetables you enjoy in stir-fries.
- For a lower-carb option, serve without rice or with cauliflower rice.
- Ensure chicken is cooked to an internal temperature of 165°F.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired