Chicken Broccoli Stir-Fry Prep (Print Version)
# Ingredients:
→ Protein
01 -
450g boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 -
4 cups broccoli florets, fresh or frozen
03 -
2 bell peppers, any color, sliced
04 -
1 cup snap peas, trimmed
→ Aromatics
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh ginger, minced
→ Sauce and Seasonings
07 -
3 tablespoons cooking oil, such as avocado or sesame oil
08 -
60ml soy sauce or tamari
09 -
1 tablespoon honey or maple syrup
10 -
1 tablespoon cornstarch
11 -
60ml chicken broth or water
12 -
1 teaspoon sesame oil
→ For Serving and Garnish
13 -
Cooked brown rice or quinoa
14 -
Sesame seeds, optional
15 -
Chopped green onions, optional
# Instructions:
01 -
Combine soy sauce, honey, garlic, ginger, and cornstarch in a bowl. Add chicken slices, ensuring thorough coating. Marinate for at least 15 minutes while preparing vegetables.
02 -
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Arrange chicken in a single layer and cook for 5–7 minutes until cooked through and golden brown. Transfer chicken to a plate and set aside.
03 -
Add remaining 1 tablespoon of oil to the skillet. Add broccoli florets, bell pepper slices, and snap peas. Stir-fry for 4–5 minutes until vibrant and crisp-tender.
04 -
Return chicken to the pan. Pour in chicken broth and sesame oil. Gently toss to blend, cooking for 2–3 minutes until heated through and sauce thickens slightly.
05 -
Divide stir-fry among meal prep containers. Serve atop cooked brown rice or quinoa.
06 -
Sprinkle with sesame seeds and chopped green onions, if desired. Cool completely before sealing containers and refrigerating.
# Notes:
01 -
For best texture, avoid overcooking vegetables; they should remain crisp-tender.