Easy & Healthy Chicken Stir-Fry Meal Prep Recipe

Name: Easy & Healthy Chicken Stir-Fry Meal Prep Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 500 grams Chicken breast (Cut into thin strips); 2 cups Broccoli florets (Fresh or frozen); 2 medium Bell peppers (Any color, thinly sliced); 2 medium Carrots (Julienned or thinly sliced); 1/4 cup Soy sauce (Low sodium recommended); 1 tablespoon Ginger (Freshly grated); 2 cloves Garlic (Minced); 1 teaspoon Sesame oil (For flavor); 1 tablespoon Rice vinegar (Optional, for tang); 1 tablespoon Cornstarch (Mixed with 2 tbsp water for slurry); 2 tablespoons Olive oil (For cooking); 4 cups Cooked rice or quinoa (For serving)

Prepare a delicious and healthy chicken stir-fry perfect for meal prepping. This quick and easy recipe ensures you have flavorful, nutritious meals ready for days. Packed with lean protein and fresh vegetables, it's an ideal choice for busy lifestyles. This video demonstrates a quick overview of how to achieve this meal prep, showing how tasty and simple stir-fries are to prepare and store.

#Meal Prep

#Healthy

#Stir-fry

#Chicken

#Quick Dinner

#Vegetables

#TikTok Recipe

Freshly Chopped Vegetables

Recipe Information

15m

Prep Time

20m

Cook Time

35m

Total Time

Servings

Easy

Asian

English

Nutrition (per serving)

450

Calories

35g

Protein

40g

Carbs

18g

Fat

Chicken Cooking in Wok

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Colorful Stir-Fry in Pan

Instructions

0/6 completed

1
Prepare the vegetables by washing and chopping the broccoli into florets, thinly slicing the bell peppers, and julienning the carrots. Set aside.
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10m
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Prepare the vegetables by washing and chopping the broccoli into florets, thinly slicing the bell peppers, and julienning the carrots. Set aside.
10m
Ensure all vegetables are cut to similar sizes for even cooking.
2
Slice the chicken breast into thin strips. In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, sesame oil, and rice vinegar to create the stir-fry sauce.
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5m
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Slice the chicken breast into thin strips. In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, sesame oil, and rice vinegar to create the stir-fry sauce.
5m
Marinate the chicken in a tablespoon of the sauce for 10-15 minutes for extra flavor.

3
Heat olive oil in a large wok or skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
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7m
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Heat olive oil in a large wok or skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
7m
Do not overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
4
Add the prepared vegetables (broccoli, bell peppers, carrots) to the same pan. Stir-fry for 5-7 minutes until they are tender-crisp. You can add a splash of water if needed to help them steam.
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7m
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Add the prepared vegetables (broccoli, bell peppers, carrots) to the same pan. Stir-fry for 5-7 minutes until they are tender-crisp. You can add a splash of water if needed to help them steam.
7m
Maintain high heat to achieve a good stir-fry texture.
5
Return the cooked chicken to the pan with the vegetables. Whisk the cornstarch slurry (cornstarch mixed with water) into the stir-fry sauce, then pour the sauce over the chicken and vegetables. Stir continuously until the sauce thickens and coats everything, about 1-2 minutes.
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2m
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Return the cooked chicken to the pan with the vegetables. Whisk the cornstarch slurry (cornstarch mixed with water) into the stir-fry sauce, then pour the sauce over the chicken and vegetables. Stir continuously until the sauce thickens and coats everything, about 1-2 minutes.
2m
Taste and adjust seasoning if needed; add more soy sauce or a pinch of sugar for balance.

6
Serve immediately over cooked rice or quinoa, or divide into meal prep containers for future meals. Enjoy!
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1m
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Serve immediately over cooked rice or quinoa, or divide into meal prep containers for future meals. Enjoy!
1m
Store in airtight containers in the refrigerator for up to 3-4 days.