Chicken & Bell Pepper Stir-Fry Meal Prep with Rice

If you’re looking for a meal that is both delicious and practical for the busy week ahead, this Chicken & Bell Pepper Stir-Fry Meal Prep with Rice is the answer. Perfect for quick lunches or dinners, this dish combines lean protein, vibrant vegetables, and wholesome rice in a flavorful stir-fry that is both satisfying and healthy. Inspired by Asian-style stir-fry traditions, this recipe is designed with efficiency in mind, allowing you to prepare multiple meals in one cooking session. With its colorful presentation, balanced flavors, and simple preparation steps, it’s a fantastic go-to recipe for anyone wanting to save time while still enjoying fresh, homemade food.

Why You’ll Love This Recipe

• Meal Prep Friendly: Makes 4–5 servings, perfect for grab-and-go lunches.
• Nutritious Balance: Lean chicken paired with vegetables and rice for a complete meal.
• Quick Cooking Time: Ready in under 35 minutes.
• Customizable: Switch up the protein or veggies based on your preference.

Ingredients You’ll Need

For the Stir-Fry:

• 1 ½ lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil (divided)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ½ tsp chili flakes (optional)

For Serving:

• 3 cups cooked white or brown rice
• Sesame seeds, for garnish
• Sliced green onions, for garnish

Step-by-Step Instructions

Step 1: Marinate the Chicken
In a bowl, combine chicken pieces with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Mix well and let marinate for 10–15 minutes while you prep the vegetables.

Step 2: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry for 4–5 minutes until golden brown and cooked through. Remove from the pan and set aside.

Step 3: Stir-Fry the Vegetables
Add the remaining oil to the pan. Toss in the onion, garlic, ginger, and bell peppers. Stir-fry for 3–4 minutes until crisp-tender.

Step 4: Combine and Season
Return the chicken to the pan. Add chili flakes if using. Stir everything together and cook for another 2 minutes until flavors meld.

Step 5: Assemble Meal Prep Bowls
Divide the cooked rice into 4–5 airtight containers. Top each with a portion of chicken and bell pepper stir-fry. Sprinkle with sesame seeds and garnish with sliced green onions.

Tips for Success

1. Don’t Overcrowd the Pan: Cook the chicken in batches if needed for even browning.
2. Use Fresh Bell Peppers: They add crunch, sweetness, and vibrant color.
3. Make Ahead: This recipe stores well in the fridge for up to 4 days.
4. Healthier Twist: Swap white rice for brown rice or quinoa.
5. Extra Flavor: Add a splash of rice vinegar or sesame oil at the end for depth.

Variations to Try

• Spicy Kick: Add Sriracha or fresh chilies for more heat.
• Different Protein: Try shrimp, beef strips, or tofu instead of chicken.
• Extra Veggies: Broccoli, snap peas, or carrots can be added for variety.
• Low-Carb Option: Serve over cauliflower rice or zucchini noodles.

What to Serve With This Meal

• Steamed Dumplings: A tasty appetizer to enjoy alongside.
• Miso Soup: Light and warming, complements the stir-fry.
• Fresh Fruit: Pineapple or orange slices pair well as a refreshing side.

Storing and Reheating

• Refrigerator: Store in sealed containers for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Microwave for 2–3 minutes, or warm in a skillet with a splash of water or broth.

Nutritional Information (per serving, serves 5)

• Calories: ~430 kcal
• Protein: 33g
• Fat: 12g
• Carbohydrates: 48g
• Fiber: 4g
• Sugar: 7g

(Nutrition values are approximate and may vary based on exact ingredients used.)

Final Thoughts

This Chicken & Bell Pepper Stir-Fry Meal Prep with Rice is the perfect balance of convenience and flavor. With its tender chicken, crunchy bell peppers, and savory stir-fry sauce served over rice, it’s a meal you’ll actually look forward to eating throughout the week. Simple, wholesome, and customizable, this recipe is a true staple for anyone wanting to stay organized and nourished while managing a busy lifestyle.

Chicken & Bell Pepper Stir-Fry Meal Prep with Rice

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• Author: rodrigo Stone
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

There’s something so satisfying about having a week’s worth of flavorful, healthy meals ready to go. This chicken and bell pepper stir-fry with rice is the perfect solution for busy weekdays when you want something quick, nutritious, and delicious. Inspired by classic Asian stir-fry flavors, it balances savory chicken, crisp-tender bell peppers, and fluffy rice for a dish that reheats beautifully and keeps you fueled. Ideal for meal prepping, this recipe ensures you’ll have a homemade lunch or dinner ready in minutes.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized cubes

• 3 bell peppers (red, yellow, green), sliced

• 1 medium onion, sliced

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

• 2 tablespoons vegetable oil

• 3 cups cooked jasmine or brown rice

• Optional garnish: sesame seeds, sliced scallions

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Instructions

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 6–7 minutes. Remove from the skillet and set aside.

• In the same skillet, add the remaining oil. Sauté the onion, garlic, and ginger for 1–2 minutes until fragrant.

• Add the sliced bell peppers and stir-fry for 3–4 minutes until tender-crisp.

• Return the chicken to the skillet. Add soy sauce, oyster sauce, hoisin sauce, and sesame oil. Stir to coat evenly.

• Pour in the cornstarch slurry and cook for another 2 minutes, stirring, until the sauce thickens and coats the chicken and vegetables.

• Divide the cooked rice into four meal prep containers. Top with the chicken and bell pepper stir-fry mixture.

• Let cool before sealing the containers. Store in the refrigerator for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes