Ginger Chicken Stir-Fry Meal Prep
A bold, takeout-style ginger chicken stir-fry with broccoli and bell peppers in a savory sriracha-tamari sauce, ready in under 30 minutes.
Ingredients
- 680g boneless, skinless chicken breast, cut into 1.5-inch pieces
- olive oil
- 1 tbsp ginger powder or paste
- 1 tbsp fresh cracked black or white pepper
- 1 tbsp low-sodium tamari
- 1 tbsp arrowroot or cornstarch
- 450g broccoli florets
- 2 red capsicums, chopped
- 2 tbsp fresh ginger, minced
- Green onions for garnish
- Lime wedges (optional)
- 1/3 cup no-salt-added chicken stock
- 2 tbsp Sriracha
- 3 tbsp low-sodium tamari
- 1 tbsp rice or white vinegar
- 1 tbsp arrowroot or cornstarch
Original recipe: https://fitmencook.com/recipes/ginger-chicken-stir-fry/
Method
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Coat chicken pieces with spray oil, ginger powder, black pepper, tamari, and arrowroot. Toss until slightly sticky and well coated. Set aside to marinate briefly.
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Make the sauce by whisking together chicken broth, Sriracha, tamari, and vinegar in a small bowl. Whisk in the arrowroot last and adjust seasoning to taste. Set aside.
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Heat a nonstick wok over high heat and coat with spray oil. Add chicken in a single layer (work in batches if needed) and sear for 5–6 minutes until golden. Add bell peppers and cook until lightly charred.
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Reduce heat to medium, add broccoli florets, and cover the wok for 1–2 minutes until the broccoli is bright green and just tender.
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Reduce heat to low. Push the ingredients to the sides and pour the sauce into the center of the wok. Stir everything together until the sauce is glossy and thickened. Do not let it boil vigorously, as this can make the sauce slimy.
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Garnish with minced fresh ginger, green onions, and lime wedges. Divide into meal prep containers with your preferred grain or vegetable base. Refrigerate for up to 4 days or freeze for longer storage.