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Close-up of a healthy make-ahead lunch idea featuring chicken or tofu stir-fry with broccoli, snap peas, and mushrooms over rice in a glass container.

Simple Chicken and Vegetable Stir Fry

This recipe provides a quick and nutritious meal prep option suitable for busy schedules. It focuses on lean protein 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
For the Sauce

Equipment

  • Large skillet or wok
  • Cutting board
  • Knife

Method
 

  1. In a small bowl, whisk together the soy sauce, honey, ginger, garlic, and cornstarch to create the sauce. Set this aside.
  2. Heat the sesame oil in a large skillet or wok over medium-high heat.
  3. Add the chicken pieces to the hot skillet. Cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Add the broccoli and carrots to the same skillet. Stir fry for 3 minutes until they start to soften slightly.
  5. Add the bell peppers and mushrooms. Continue to stir fry for another 2 minutes.
  6. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything.
  7. Stir constantly until the sauce thickens and coats the chicken and vegetables evenly, about 1 to 2 minutes. Serve immediately or portion into containers for meal prep.

Notes

For meal prepping, divide the stir fry into four airtight containers. This keeps well in the refrigerator for up to 4 days.