Description
A quick and easy recipe for meal prepping healthy lunches or dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1/2 cup soy sauce (low sodium)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 tablespoon vegetable oil
Instructions
- In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add broccoli, bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return the chicken to the skillet. Pour the sauce mixture over the chicken and vegetables.
- Bring the sauce to a simmer. Stir the cornstarch slurry and pour it into the skillet. Cook, stirring constantly, until the sauce thickens, about 1 minute.
- Serve immediately or portion into containers for meal prep.
Notes
- For extra flavor, serve over brown rice or quinoa.
- You can substitute chicken with tofu or shrimp.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12
- Sodium: 650
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 90
Keywords: chicken, vegetables, stir-fry, meal prep, easy dinner, quick recipe