Stir fry is one of my favourite styles of recipes because it can be used to meal prep in advance as it stores easily, AND it can be used as a last minute dinner idea. It requires few ingredients and can be thrown together in 15-20 minutes. There are so many combinations of protein, veggies, sauce and etc. that can provide a large variety if you are looking to switch things up.

Ingredients:

36 ounces boneless skinless chicken breast (diced in approximately 1 inch cubes)

2-3 broccoli crowns

2-3 red peppers (or colour of choice)

Rice of your choice (I use rice that has been previously cooked to make the cooking time faster)

Sauce:

1/4 cup low-sodium soy sauce

2-3 tablespoons honey

1 large orange (juice and zest)

1 tablespoon ginger (minced or paste)

1 tablespoon garlic (minced or paste)

1 teaspoon red chili flakes (to taste)

Nutrition:

Makes 5 Servings: (Rice not included)

Directions:

In a small mixing bowl or container, mix together the soy sauce, ginger, garlic, honey, orange zest and juice, and red pepper flakes. Whisk until well combined and set aside.

Heat a large pan on medium-high heat. Add the olive oil. Once the oil has heated, add the chicken. (I often have to do this in two batches if I am planning on meal prepping for the entire week, where I will need more chicken.) I do not add salt or pepper to this as the soy sauce already contains sodium.

Once the chicken has started to brown on all sides and is cooked through, remove from the pan and set aside.

Add the broccoli and peppers to the same pan. Once they have started to cook, add 1-2 tablespoons of water to the pan and cover with a lid. (This will help the vegetables cook through without burning on the bottom, and will help keep a bit of a ‘crunch’ to their texture instead of becoming too soft.)

Once the vegetables are to your desired softness remove them from the pan and add the sauce.

Bring the sauce to a boil, while stirring consistently so it doesn’t burn.

Once the sauce thickens add the chicken back in and stir so all the chicken is evenly coated with the sauce.

Remove from the pan and serve with the vegetables over your favourite rice!