Description

This Insanely Tasty Chicken Stir-Fry Meal Prep features colorful rainbow vegetables and tender chicken breast pieces in a vibrant, glossy sauce. It’s a clean, crave-worthy dish that’s perfect for nutritious weekly meal prepping, combining balanced protein with fresh veggies all tossed in a savory, slightly sweet soy-based sauce.

Ingredients

Scale

Protein

1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces

Vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup broccoli florets
1 cup shredded carrots or matchstick carrots
1 cup snap peas or green beans
3 cloves garlic, minced
1 tbsp ginger, minced (optional)

Oils and Seasonings

2 tbsp vegetable oil (divided)
Salt & pepper to taste
1 tsp sesame oil (optional)
Pinch of red pepper flakes (optional)

Sauce

1/4 cup low-sodium soy sauce
1 tbsp honey or brown sugar
1 tbsp rice vinegar or apple cider vinegar
1 tbsp cornstarch
1/2 cup chicken broth or water

Serving

Cooked jasmine or brown rice (for serving)

Instructions

Make the sauce: In a small bowl, whisk together the soy sauce, honey, vinegar, cornstarch, chicken broth, sesame oil (if using), and red pepper flakes (if using). Set the sauce aside while you prepare the other ingredients.
Sear the chicken: Season the chicken pieces generously with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set it aside.
Stir-fry the veggies: In the same pan, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger (if using) and stir-fry for about 30 seconds until fragrant. Add the sliced bell peppers, broccoli florets, shredded carrots, and snap peas or green beans. Stir-fry for 4 to 5 minutes until the vegetables are just tender but still bright and crisp.
Combine everything: Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick stir to re-incorporate the cornstarch, then pour it evenly over the chicken and vegetables. Toss everything to coat well and cook for another 2 to 3 minutes, stirring regularly, until the sauce thickens and gives the stir-fry a shiny, glazed finish.
Assemble meal prep bowls: Divide cooked jasmine or brown rice evenly into 4 meal prep containers. Top the rice with the chicken and vegetable stir-fry mixture. Allow the contents to cool slightly before sealing the containers. Refrigerate and enjoy throughout the week.

Notes

Feel free to swap vegetables based on seasonality or preference; snap peas can be replaced with green beans or sugar snap peas.
Use brown rice for a fiber-rich option or jasmine rice for a more fragrant finish.
The ginger and sesame oil are optional but add authentic flavor and warmth.
For a vegetarian option, substitute chicken with firm tofu or tempeh.
The red pepper flakes add a subtle heat; omit if you prefer a mild dish.
Ensure you cook the sauce long enough for it to thicken and coat the stir-fry thoroughly for the best texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Keywords: chicken stir-fry, meal prep, rainbow vegetables, healthy dinner, quick chicken recipe, easy stir-fry, colorful veggies, clean eating, weeknight dinner, low sodium sauce