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
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and cornstarch to make the sauce.
- Heat oil in a large skillet or wok over medium-high heat. Cook chicken until golden and cooked through. Remove and set aside.
- Add a bit more oil and stir-fry carrots and broccoli for 2–3 minutes.
- Add bell peppers, snap peas, and cabbage. Stir-fry for another 2–3 minutes until crisp-tender.
- Return chicken to pan, pour in sauce, and stir to coat. Simmer 1–2 minutes until sauce thickens slightly.
- Divide into 4 meal prep containers over cooked rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
- Swap chicken for shrimp, beef, or tofu for variation.
- Use different veggies like zucchini, mushrooms, or baby corn.
- Add sriracha or chili garlic sauce for heat.
- Serve over cauliflower rice for a low-carb option.
- Store in fridge up to 4 days; reheat in microwave for 1½ to 2 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 container with rice
- Calories: 390
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
