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Close-up of glazed chicken cutlets served with steamed broccoli and carrots, perfect for healthy meals you can prep in under 1 hour.

Budget-Friendly Chicken and Vegetable Stir Fry

This recipe provides a simple, healthy, and inexpensive meal prep option using common pantry staples and fresh vegetables.
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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 Notes

Ingredients
  

For the Stir Fry
  • 1 lb boneless, skinless chicken breast cut into 1-inch pieces
  • 1 tbsp vegetable oil
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup sliced bell pepper (any color)
  • 2 cloves garlic minced
For the Sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tsp ground ginger
  • 1 tsp cornstarch mixed with 1 tbsp cold water to create a slurry

Equipment

  • Large skillet or wok
  • Cutting board
  • Knife

Method
 

  1. Prepare the sauce by whisking together the soy sauce, honey or maple syrup, and ground ginger in a small bowl. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Add the broccoli, carrots, and bell pepper to the same skillet. Stir fry for 4 to 5 minutes until the vegetables are tender-crisp. Add the minced garlic during the last minute of cooking.
  4. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables.
  5. Stir in the cornstarch slurry. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly. Serve immediately over rice or quinoa for a complete meal prep container.

Notes

You can substitute chicken with firm tofu or shrimp. Use any firm, inexpensive vegetables you have on hand, such as cabbage or mushrooms, to keep costs low.