If you’re looking for a meal-prep recipe that’s easy, flavorful, beginner-friendly, and packed with protein, these Chicken Stir-Fry Bowls are a must-try! They’re loaded with tender chicken and colorful vegetables, making them perfect for quick lunches or dinners throughout the week.
🛒 Ingredients
For the chicken:
* 1½ lb (680 g) boneless, skinless chicken breast, cut into bite-size pieces
* 2 cloves garlic, minced
* 1 teaspoon fresh grated ginger
* 1 tablespoon low-sodium soy sauce
* 1 tablespoon rice vinegar
* ½ teaspoon black pepper
* ½ teaspoon paprika
For the vegetables:
* 2 cups broccoli florets
* 1 bell pepper, sliced
* 1 cup mushrooms, sliced
* 1 cup shredded cabbage
* 1 small carrot, thinly sliced
* ½ cup snap peas
* 2 green onions, sliced
For the stir-fry sauce:
* ¼ cup low-sodium soy sauce
* 2 tablespoons rice vinegar
* 1 tablespoon sugar-free maple syrup or a zero-calorie sweetener
* 1 teaspoon sesame oil
* ½ teaspoon garlic powder
* ½ teaspoon grated ginger
* ½ teaspoon cornstarch mixed with 1 tablespoon water
👩🍳 Instructions
1. Season the chicken
Place the chicken pieces in a bowl and toss with garlic, ginger, soy sauce, rice vinegar, paprika, and black pepper.
2. Make the sauce
In a small bowl, whisk together soy sauce, rice vinegar, sweetener, sesame oil, garlic powder, ginger, and the cornstarch slurry. Set aside.
3. Cook the chicken
Heat a large nonstick skillet or wok over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and lightly browned.
4. Add the vegetables
Add broccoli, bell pepper, mushrooms, cabbage, carrots, and snap peas. Stir-fry for 4–6 minutes, until the vegetables are tender-crisp.
5. Add the sauce
Pour the sauce over the chicken and vegetables. Toss everything together and cook for another 1–2 minutes, until the sauce slightly thickens and coats the ingredients.
6. Finish
Sprinkle with sliced green onions. Taste and adjust the seasoning if needed.
🍱 Meal Prep
Divide the stir-fry evenly among 4 meal-prep containers. Let the food cool slightly before sealing.
Store in the refrigerator for up to 4 days. Reheat in the microwave until hot.
⭐ Serving Ideas
For a more filling bowl, serve with:
* Steamed rice
* Cauliflower rice
* Brown rice
* Quinoa
