Description
A flavorful and balanced meal prep bowl featuring tender chicken stir-fried with colorful vegetables in a sweet and spicy sauce, served over rice for easy weekly lunches.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups cooked brown rice or quinoa
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
1. Prepare the Crust:
- In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil to make the sauce. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add garlic and ginger, stir for 30 seconds until fragrant. Add bell pepper, broccoli, and carrot, stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return chicken to the skillet, pour the sauce over, and toss everything together. Cook for another 2-3 minutes until heated through and sauce thickens slightly.
- Divide cooked rice among four meal prep containers. Top with the chicken stir-fry mixture. Garnish with green onions and sesame seeds before sealing.
Notes
You can customize the seasonings to taste.