Budget Chicken Stir-Fry Meal Prep
Feed yourself for under $2 per meal with this simple chicken stir-fry. Jasmine rice, crisp veggies, and a savory soy-ginger sauce.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 5 days.
- Batching: Frozen stir-fry veggies are cheaper and just as nutritious as fresh for this recipe.
- Reheat: Microwave for 2 minutes. Sprinkle a few drops of water on the rice before reheating to restore moisture.
EXECUTION STEPS
HIGH HEAT SEAR
Cook jasmine rice according to package directions. Set aside.
THE MACRO PREP
Mix sauce: whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, garlic, and ginger.
HIGH HEAT SEAR
Heat vegetable oil in a large skillet or wok over high heat until smoking.
HIGH HEAT SEAR
Add chicken pieces in a single layer. Don't stir for 2 minutes to get a good sear. Then stir and cook until browned (5-6 minutes total). Remove chicken.
STEP 5
Add frozen vegetables to the hot pan. Stir-fry for 3-4 minutes until heated through and slightly charred.
STEP 6
Return chicken to the pan. Pour sauce over everything and toss for 1-2 minutes until sauce thickens and coats evenly.
STEP 7
Divide rice and stir-fry into 5 containers. Garnish with sesame seeds and green onions.
PRIMARY CATEGORY
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5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 lbs chicken breast, cut into 1-inch pieces
- 1 bag (16 oz) frozen stir-fry vegetables
- 3 cups cooked jasmine rice
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 tsp ground)
- 1 tbsp vegetable oil
- Sesame seeds and green onions for garnish