Name: Insanely Tasty Chicken Stir-Fry Meal Prep with Rainbow Veggies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, thinly sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 cup carrots, julienned or thinly sliced; 1 cup red cabbage, shredded; 1 cup snap peas or snow peas; 1 cup broccoli florets; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/4 cup soy sauce or tamari; 1 tbsp sesame oil; 1 tbsp rice vinegar or lime juice; 1 tbsp honey or maple syrup; 1 tsp cornstarch; 2 cups cooked rice or noodles (for serving); Optional: sesame seeds or green onions for garnish

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This chicken stir-fry meal prep with rainbow veggies is one of the most colorful, flavorful, and satisfying meals I like to make ahead for the week. Packed with juicy chicken, crisp vegetables, and a savory stir-fry sauce, it’s healthy, easy to prep, and way better than takeout. The vibrant colors and fresh crunch keep every bite exciting, and it reheats beautifully for quick lunches or dinners.

Why You’ll Love This Recipe

I love how balanced this meal is—it’s full of lean protein, nutrient-rich veggies, and bold, umami-packed flavor. The rainbow of vegetables not only looks beautiful but also adds a variety of textures and nutrients. It’s perfect for meal prep because it stays fresh and flavorful in the fridge for days, and it’s incredibly versatile. I can swap in whatever veggies I have and still get a delicious result.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, thinly sliced
Bell peppers (red, yellow, green), sliced
Carrots, julienned or thinly sliced
Red cabbage, shredded
Snap peas or snow peas
Broccoli florets
Garlic, minced
Ginger, grated
Soy sauce or tamari
Sesame oil
Rice vinegar or lime juice
Honey or maple syrup
Cornstarch (for thickening the sauce)
Cooked rice or noodles (for serving)
Optional: sesame seeds or green onions for garnish

Directions

I start by making the stir-fry sauce—whisking together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and a little cornstarch until smooth.
In a large skillet or wok, I heat a bit of oil over medium-high heat and cook the sliced chicken until golden and fully cooked. I remove it from the pan and set it aside.
I add a touch more oil and toss in the harder veggies first—like carrots and broccoli—cooking them for 2–3 minutes.
Then I add the bell peppers, snap peas, and cabbage, stir-frying for another 2–3 minutes until everything is just tender but still vibrant.
I return the chicken to the pan and pour in the sauce, stirring to coat everything. I let it simmer for 1–2 minutes until the sauce thickens slightly.
I divide the stir-fry over meal prep containers filled with rice or noodles and finish with sesame seeds or chopped green onions if I have them on hand.

Servings and timing

This recipe makes about 4 meal prep portions. It takes around 20 minutes to prep and another 15 minutes to cook, so I can get it all done in about 35 minutes.

Variations

Sometimes I swap the chicken for shrimp, beef, or tofu depending on what I’m in the mood for. I’ve also used zucchini, baby corn, mushrooms, or spinach for different veggie combos. For a spicy kick, I stir in sriracha or chili garlic sauce. And when I want it lower carb, I serve it over cauliflower rice or skip the grains altogether.

Storage/Reheating

I store the portions in airtight containers in the fridge for up to 4 days. To reheat, I microwave each portion for about 1½ to 2 minutes until hot. The veggies stay nicely crisp-tender, and the sauce keeps everything moist and flavorful. If I want to freshen it up, I drizzle a little extra soy sauce or lime juice before serving.

FAQs

Can I freeze this meal prep?

I prefer to keep it in the fridge, but yes, it freezes fairly well. The texture of the veggies softens a bit after thawing, but the flavor holds up. I just thaw it overnight in the fridge before reheating.

How do I prevent the veggies from getting soggy?

I stir-fry them quickly over high heat and avoid overcooking. Keeping them slightly crisp when packing helps them reheat better later.

What type of rice works best?

I usually use jasmine or brown rice, but basmati, quinoa, or even noodles work just as well. I cook the grains ahead and let them cool before assembling the meals.

Can I double the recipe?

Absolutely. I just use a larger pan or cook the chicken and veggies in batches to avoid overcrowding, which helps everything sear instead of steam.

Is the sauce gluten-free?

It can be. I use tamari or coconut aminos instead of soy sauce to make it gluten-free. The rest of the ingredients are naturally gluten-free.

Conclusion

This insanely tasty chicken stir-fry with rainbow veggies is one of my favorite meal prep recipes—fast, colorful, and packed with fresh flavor. It’s easy to make, reheats beautifully, and keeps me fueled throughout the week. Whether I’m aiming for a healthy lunch or a quick dinner, this stir-fry always hits the mark.