Go Back
Overview of Chicken as a Lean Protein Source

Chicken and Broccoli Stir-Fry Meal Prep

Discover the ultimate Chicken and Broccoli Stir-Fry meal prep recipe that caters to your busy lifestyle! This wholesome dish combines lean protein and vibrant vegetables for a nutritious, flavorful meal ready in minutes. Perfect for lunch or dinner, it’s easy to customize and packed with health benefits. Say goodbye to takeout and hello to delicious homemade meals! Start your meal prep journey today! #MealPrep #HealthyEating #StirFry #Chicken #Broccoli #EasyRecipes #BusyLife
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

4 cups broccoli florets (fresh or frozen)

1 bell pepper, sliced (red or yellow)

2 tablespoons vegetable oil (or sesame oil)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce (or tamari for gluten-free option)

2 tablespoons oyster sauce (optional)

1 tablespoon honey or maple syrup

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt and pepper to taste

Cooked rice or quinoa (for serving)

Sesame seeds and green onions, for garnish

Instructions
 

Prep the ingredients: Slice the chicken, chop the broccoli, and bell pepper. Mince the garlic and grate the ginger.

    Marinate the chicken: In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, honey, salt, and pepper. Let it marinate for at least 15 minutes.

      Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until golden and cooked through. Remove the chicken from the pan and set it aside.

        Stir-fry the vegetables: In the same pan, add a bit more oil if needed. Add the garlic and ginger, and sauté for about 30 seconds until fragrant. Then, add the broccoli and bell pepper. Stir-fry for about 3-4 minutes until the vegetables are bright and tender-crisp.

          Combine everything: Return the cooked chicken to the pan with the vegetables. Add the remaining soy sauce, oyster sauce (if using), and the cornstarch mixture. Stir well to combine and cook for another 2 minutes until the sauce thickens slightly and everything is evenly coated.

            Serve and store: Divide the stir-fry evenly over servings of cooked rice or quinoa. Garnish with sesame seeds and chopped green onions if desired. Allow to cool completely if meal prepping, then store in airtight containers in the refrigerator for up to 4 days.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4