Go Back

Low Calorie Meal Prep Chicken and Sweet Pepper Stir Fry - Quick, Bright, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 pounds boneless, skinless chicken breast, thinly sliced
  • 3–4 small sweet bell peppers (mixed colors), thinly sliced
  • 1 small red onion, thinly sliced (optional but recommended)
  • 2 cups sugar snap peas or green beans, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (optional garnish)
  • Sauce:
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce (or an extra 1 teaspoon soy + 1/2 teaspoon honey if you prefer)
  • 1–2 teaspoons honey or maple syrup (adjust to taste)
  • 1 teaspoon toasted sesame oil
  • 1/3 cup low-sodium chicken broth or water
  • 1 tablespoon cornstarch (for thickening)
  • 1/4–1/2 teaspoon red pepper flakes or a small squeeze of sriracha (optional heat)
  • Cooking:
  • 1 tablespoon neutral oil with a high smoke point (avocado, canola, or grapeseed)
  • Salt and black pepper to taste
  • Cooked cauliflower rice, brown rice, or quinoa (for serving; optional)

Method
 

  1. Prep the chicken: Pat the chicken dry and slice it thinly against the grain. Season lightly with salt and pepper. This helps it sear quickly and stay tender.
  2. Whisk the sauce: In a bowl, mix soy sauce, rice vinegar, oyster sauce, honey, sesame oil, broth, cornstarch, and red pepper flakes or sriracha. Whisk until smooth with no cornstarch lumps.
  3. Heat the pan: Set a large skillet or wok over medium-high heat. Add half the oil and swirl to coat.
  4. Sear the chicken: Add the chicken in a single layer. Cook 3–4 minutes, stirring once or twice, until just cooked through and lightly browned. Remove to a plate.
  5. Cook the aromatics: Add the remaining oil. Toss in garlic and ginger. Stir for 20–30 seconds until fragrant, being careful not to burn.
  6. Stir-fry the veggies: Add sweet peppers, red onion, and snap peas. Stir-fry 3–4 minutes until crisp-tender. They should still have color and a slight bite.
  7. Combine and sauce: Return chicken to the pan. Stir the sauce and pour it in. Cook 1–2 minutes, stirring, until it thickens and coats everything.
  8. Taste and adjust: Add a splash of soy for salt, a squeeze of honey for sweetness, or a bit more vinegar for brightness as needed.
  9. Finish: Remove from heat. Garnish with green onions and sesame seeds. Serve hot over your choice of base, or portion into meal prep containers.