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.
Ingredients
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1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized cubes
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3 bell peppers (red, yellow, green), sliced
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1 medium onion, sliced
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3 tablespoons soy sauce (or tamari for gluten-free)
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2 tablespoons oyster sauce
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1 tablespoon hoisin sauce
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
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2 tablespoons vegetable oil
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3 cups cooked jasmine or brown rice
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Optional garnish: sesame seeds, sliced scallions
Instructions
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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.
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In the same skillet, add the remaining oil. Sauté the onion, garlic, and ginger for 1–2 minutes until fragrant.
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Add the sliced bell peppers and stir-fry for 3–4 minutes until tender-crisp.
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Return the chicken to the skillet. Add soy sauce, oyster sauce, hoisin sauce, and sesame oil. Stir to coat evenly.
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Pour in the cornstarch slurry and cook for another 2 minutes, stirring, until the sauce thickens and coats the chicken and vegetables.
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Divide the cooked rice into four meal prep containers. Top with the chicken and bell pepper stir-fry mixture.
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Let cool before sealing the containers. Store in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes