Description
Insanely Tasty Chicken Stir-Fry Meal Prep with Rainbow Veggies is your go-to make-ahead dish that’s bursting with color, nutrition, and bold Asian-inspired flavors. Tender chicken breast is stir-fried with a medley of vibrant vegetables like bell peppers, carrots, and broccoli, all coated in a sweet, savory garlic soy sauce. Served with fluffy rice or noodles, it’s the perfect balanced meal prep to keep your week on track.
Ingredients
For the Stir-Fry:
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1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 cup broccoli florets
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1 cup shredded carrots or matchstick carrots
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1 cup snap peas or green beans
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3 cloves garlic, minced
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1 tbsp ginger, minced (optional)
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2 tbsp vegetable oil (divided)
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Salt & pepper to taste
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Cooked jasmine or brown rice (for serving)
For the Stir-Fry Sauce:
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1/4 cup low-sodium soy sauce
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1 tbsp honey or brown sugar
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1 tbsp rice vinegar or apple cider vinegar
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1 tbsp cornstarch
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1/2 cup chicken broth or water
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1 tsp sesame oil (optional)
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Pinch of red pepper flakes (optional)
Instructions
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Make the sauce:
In a small bowl, whisk together soy sauce, honey, vinegar, cornstarch, broth, sesame oil, and red pepper flakes. Set aside. -
Sear the chicken:
Season chicken with salt and pepper. In a large skillet or wok, heat 1 tbsp oil over medium-high heat. Add chicken and cook 5–6 minutes until golden and fully cooked. Remove from skillet and set aside. -
Stir-fry the veggies:
In the same pan, add another tablespoon of oil. Stir-fry garlic and ginger (if using) for 30 seconds. Add all veggies and cook 4–5 minutes until just tender but still vibrant. -
Combine everything:
Return chicken to the pan. Give the sauce a quick stir, then pour it over the chicken and veggies. Toss to coat and cook 2–3 minutes until the sauce thickens and everything is glossy and coated. -
Assemble meal prep bowls:
Divide cooked rice into 4 containers. Top with stir-fry mixture. Let cool slightly before sealing and refrigerating.
Notes
Switch it up with mushrooms, zucchini, or baby corn. Use tofu or shrimp for variation. These bowls keep well for up to 4 days in the fridge. Reheat in the microwave with a splash of water to loosen the sauce. For a low-carb version, serve with cauliflower rice or shredded cabbage slaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes