One-Pot Chicken and Veggie Stir-Fry
A quick and healthy meal prep recipe featuring tender chicken, colorful vegetables, and a savory sauce. Perfect for busy days, this dish is made in one pot for easy cleanup!
Ingredients
- 2 large chicken breasts diced
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 medium carrot julienned
- 1 cup snap peas
- 2 tbsp olive oil
- 3 tbsp soy sauce low sodium
- 2 tbsp oyster sauce optional
- 1 tbsp honey
- 1 tsp garlic powder
- ½ tsp ground ginger
- 1 tbsp cornstarch mixed with 2 tbsp water for thickening
- 2 cups cooked brown rice or quinoa for serving
Instructions
Cook the Chicken:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add diced chicken, season with garlic powder and ground ginger, and cook until lightly browned. Remove and set aside.
Cook the Vegetables:
- In the same pan, add more oil if needed and toss in the broccoli, bell pepper, carrot, and snap peas. Stir-fry for 3–4 minutes until tender but still crisp.
Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, honey, and cornstarch slurry.
Combine and Simmer:
- Return the cooked chicken to the pan, pour in the sauce, and stir to coat everything evenly.
- Cook for another 2–3 minutes until the sauce thickens.
Assemble Meal Prep:
- Divide cooked rice or quinoa into meal prep containers and top with the stir-fry mixture.
Notes
- Swap chicken with tofu for a vegetarian option.
- Add crushed red pepper for some heat.
Tried this recipe?Let us know how it was!