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Batch Chicken Stir-Fry

Name: Batch Chicken Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1.5 lb (680 g) boneless, skinless chicken breast, cut into 1-inch cubes; 2 tbsp (30 ml) low-sodium soy sauce or tamari; 1 tbsp (15 ml) rice vinegar; 1 tbsp (15 g) honey; 1 tsp (3 g) fresh ginger, grated; 2 cloves (6 g) garlic, minced; 1 tbsp (8 g) cornstarch; 2 tbsp (30 ml) avocado or canola oil; 4 cups (400 g) broccoli florets; 2 cups (240 g) snap peas; 1 large (120 g) red bell pepper, sliced; 3 cups (555 g) cooked brown rice

450 calories · 38 g protein · Dinner

Prep time

15 min

Cook time

12 min

Servings

Calories

450 per serving

Stir-fry is fast, but it is not a dump-and-stir job. Cooking the chicken in two batches keeps the pan hot, which is the difference between browned chicken and steamed chicken. Fifteen minutes of chopping, twelve minutes at the stove, and four dinners are done.

Cornstarch is the quiet hero here: a light coating gives the chicken a silky texture and helps the sauce cling. Keep the rice and the stir-fry in separate containers and sauce at serving time if you like your vegetables crisp.

Ingredients

boneless, skinless chicken breast, cut into 1-inch cubes1.5 lb (680 g)
low-sodium soy sauce or tamari2 tbsp (30 ml)
rice vinegar1 tbsp (15 ml)
honey1 tbsp (15 g)
fresh ginger, grated1 tsp (3 g)
garlic, minced2 cloves (6 g)
cornstarch1 tbsp (8 g)
avocado or canola oil2 tbsp (30 ml)
broccoli florets4 cups (400 g)
snap peas2 cups (240 g)
red bell pepper, sliced1 large (120 g)
cooked brown rice3 cups (555 g)

Directions

1
Whisk the soy sauce, rice vinegar, honey, ginger, and garlic in a small bowl.
2
Toss the chicken with the cornstarch until every piece has a light coating.
3
Heat 1 tbsp oil in a large skillet or wok over high heat. Sear half the chicken 5 to 6 minutes until browned and cooked through, then set aside and repeat with the remaining oil and chicken.
4
Add the broccoli, snap peas, and bell pepper to the pan and cook 3 to 4 minutes, until crisp-tender.
5
Return the chicken to the pan, pour in the sauce, and toss 1 to 2 minutes until glossy and the chicken reaches 165°F (74°C).
6
Divide the brown rice among four containers and top with the stir-fry. Refrigerate up to 4 days.

Developed and kitchen-tested by The Meal Prep Plans Team — every recipe is cooked in a real Sunday batch-cook before it is published.