Ginger Chicken Stir-fry Meal Prep

Need a quick weeknight dinner that doesn’t skimp on flavor? This Ginger Chicken Stir Fry is bursting with bold, zesty ginger and savory sauce, delivering that satisfying takeout-style experience—without the extra calories. With crisp-tender veggies and lean chicken, it’s a protein-packed, low-fat option that comes together in under 30 minutes. Whether you’re meal prepping or […]

📝 Ingredients

• 1.5 lb chicken breast, cut into 1.5-inch pieces
• spray oil (as a binder)
• 1 tbsp ginger powder (or paste)
• 1 tbsp fresh cracked white or black pepper
• 1 tbsp low sodium tamari
• soy sauce; liquid aminos
• 1 tbsp arrowroot
• cornstarch
• 1/3 cup no salt added chicken broth
• 2 tbsp fresh ginger, minced
• 2 tbsp Sriracha
• 3 tbsp low sodium Tamari
• soy sauce; liquid aminos
• 1 tbsp white or rice vinegar
• 1 tablespoon arrowroot
• cornstarch
• 1 lb broccoli florets
• 2 red bell pepper, chopped
• green onion
• lime

👨‍🍳 Instructions

1. 1Add chicken to a bowl, lightly spray with oil, then add the spices and arrowroot. Rub the chicken pieces all over – it should be sticky because of the arrowroot (cornstarch). Note: when it cooks in a skillet, a light, barely visible layer will “bread” the outside of the chicken, which makes the sauce cling to the outside of the chicken easier.
2. 2Make the sauce with the ingredients EXCEPT the arrowroot. Season the sauce to taste using the ingredients before whisking in the arrowroot.
3. 3Set a nonstick wok or large skillet on high heat. Once hot, spray it with oil, then add the chicken. Note: it is important not to crowd the chicken in the wok. Too much chicken cooking at once will create steam, making it difficult to sear the outside. If necessary, cook the chicken in batches. Cook the chicken for 5 – 6 minutes, or until the outside is seared and the chicken is nearly cooked through, then add the bell pepper pieces and allow them to sear and cook along with the chicken. Cook until some sear marks appear along the edges.
4. 4Reduce the heat to medium, and add the broccoli and toss together. Cover the skillet/wok for 1 – 2 minutes, until the broccoli turns a vibrant green color.
5. 5Reduce the heat to low. Make a hole in the skillet/wok and pour in the sauce. Immediately stir/agitate the sauce in the middle until turns a shiny color, and be careful not to let it bubble. Too much heat will result in a slimy sauce. Turn off the heat and continually fold and toss the ingredients in the sauce.
6. 6Evenly divide the ginger chicken among the meal prep containers. Garnish and enjoy with your choice of grain like jasmine, basmati, or brown rice, or with a veggie like cauliflower rice for a lower carb option. The dish will last 5 – 7 days in the fridge in airtight containers.