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–+ servings
Sheet pan of glazed chicken pieces surrounded by roasted broccoli, carrots, and onions, perfect for Easy Meal Prep Recipes for a Healthy Week.

Simple Chicken and Vegetable Stir-Fry

This recipe provides a quick and healthy meal prep option featuring lean protein and mixed vegetables. It is suitable for a week of prepared lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1.5 lb Boneless, skinless chicken breasts Cut into 1-inch pieces
  • 1 cup Broccoli florets
  • 1 cup Sliced carrots
  • 1 cup Sliced bell peppers (any color)
  • 1 tbsp Sesame oil For cooking
For the Sauce
  • 1/4 cup Low-sodium soy sauce
  • 2 tbsp Honey or maple syrup
  • 1 tsp Fresh ginger Grated
  • 2 cloves Garlic Minced
  • 1 tsp Cornstarch Mixed with 1 tbsp cold water to make a slurry

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife

Method
 

  1. In a small bowl, whisk together the soy sauce, honey, ginger, and garlic. Set aside.
  2. Heat the sesame oil in a large skillet or wok over medium-high heat.
  3. Add the chicken pieces to the skillet. Cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  4. Add the broccoli and carrots to the same skillet. Stir-fry for 3 minutes until slightly tender-crisp.
  5. Add the bell peppers and cook for 1 more minute.
  6. Return the cooked chicken to the skillet with the vegetables.
  7. Pour the reserved sauce mixture over the chicken and vegetables. Stir well to coat everything.
  8. Pour in the cornstarch slurry and stir constantly until the sauce thickens, about 1 minute.
  9. Divide the stir-fry among four meal prep containers. Serve over brown rice or quinoa if desired.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 35gFat: 12gSaturated Fat: 2gCholesterol: 90mgSodium: 550mgPotassium: 450mgFiber: 4gSugar: 10gVitamin A: 3000IUVitamin C: 50mgCalcium: 60mgIron: 2mg

Notes

For meal prepping, store the stir-fry in airtight containers in the refrigerator for up to 4 days. If you plan to serve this over rice, store the rice separately to prevent it from becoming soggy.

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