Chicken & Veggie Stir-Fry (Meal-Prep Friendly)
Serves: 4
Prep Time: About 30 minutes (plus marinating time)
Cook Time: 10 minutes each time you stir-fry
Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, sliced into bite-sized pieces
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 medium onion, sliced into thin wedges
- 2 cups broccoli florets
- Cooked rice (for serving)
Marinade (for Chicken):
- ¼ cup low-sodium soy sauce
- 2 tablespoons fresh lemon or lime juice
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger (optional)
- 1 tablespoon brown sugar or honey (optional for slight sweetness)
- 1 tablespoon vegetable or canola oil
- 1 teaspoon cornstarch (to help thicken sauce as it cooks)
- Salt and pepper to taste
Optional Stir-Fry Sauce (for cooking):
- Remaining marinade from the chicken (use only if it was boiled or cooked thoroughly during stir-frying) OR
A fresh batch of similar soy garlic sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil (optional)
- Pinch of red chili flakes (optional for heat)
Make-Ahead Prep Steps:
1. Prepare the chicken:
- Slice the chicken into uniform, bite-sized pieces.
- In a medium bowl, whisk together soy sauce, citrus juice, garlic, ginger, sweetener (if using), oil, and cornstarch. Season lightly with salt and pepper.
- Add chicken to the marinade, coating evenly. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
2. Prep the veggies:
- Wash and slice bell peppers, onions, and broccoli.
- Pat them dry and store each type of vegetable separately in airtight containers or in one large container with dividers.
3. Store for the Week:
- •Keep marinated chicken in its container in the fridge.
- •Keep prepared veggies in their containers as well.
- •When ready to use, everything is already chopped and marinated.
4. When Ready to Cook:
- Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil.
- Add the marinated chicken (discard excess marinade if not using as sauce). Stir-fry until chicken is no longer pink and slightly browned, about 4-5 minutes.
- Add the prepped vegetables (bell peppers, onion, broccoli) and stir-fry for another 4-5 minutes until veggies are crisp-tender.
- If you’d like a sauce, mix together a fresh batch of the soy-garlic sauce ingredients and pour it in. Stir-fry another minute until it thickens and coats everything nicely.
- Taste and adjust seasoning with a pinch of salt or dash of soy sauce if needed.
To Serve:
- Spoon the hot chicken and veggie stir-fry over a bed of cooked rice.
- Garnish with sesame seeds, sliced green onions, or a squeeze of fresh lime if desired.
Tips:
- Vary the veggies week to week—try adding mushrooms, snap peas, or zucchini.
- For added crunch, sprinkle chopped peanuts or cashews before serving.
- Store leftovers in the fridge for up to 3-4 days. Quickly reheat in a skillet or microwave when ready to eat.
Easy Chicken & Veggie Stir-Fry (Meal-Prep Friendly)
- Total Time: 40 minutes
- Yield: 4 1x
Description
Prepare this vibrant chicken & veggie stir-fry ahead of time for quick, wholesome family meals—just heat, serve, and enjoy!
Ingredients
Scale
Ingredients:
- 1 lb (450 g) chicken breast or thighs, sliced
- 1 red, 1 yellow, 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cups broccoli florets
- Cooked rice (for serving)
Marinade:
- ¼ cup low-sodium soy sauce
- 2 tbsp. lemon juice
- 1 teaspoon chopped garlic
- 1 tbsp grated ginger (optional)
- 1 tbsp. brown sugar or honey (optional)
- 1 teaspoon oil
- 1 tsp cornstarch
- Salt & pepper to taste
Instructions
- In a bowl, mix all marinade ingredients. Add chicken; marinate overnight.
- Slice bell peppers, onions, and broccoli. Store everything separately in airtight containers.
- To cook, heat oil in a wok over medium-high. Stir-fry chicken until nearly cooked, ~4-5 mins.
- Add veggies and stir-fry another 4-5 minutes until crisp-tender.
- Serve over rice. Store leftovers for quick, ready-to-heat meals all week.
Notes
- Add a quick sauce (soy sauce + honey + cornstarch) if desired.
- Mix and match veggies as you like!
- Prep Time: 30 mins (plus marinating)
- Cook Time: 10 mins
