Make-Ahead Prep Steps:
1. Prepare the chicken:
- Slice the chicken into uniform, bite-sized pieces.
- In a medium bowl, whisk together soy sauce, citrus juice, garlic, ginger, sweetener (if using), oil, and cornstarch. Season lightly with salt and pepper.
- Add chicken to the marinade, coating evenly. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
2. Prep the veggies:
- Wash and slice bell peppers, onions, and broccoli.
- Pat them dry and store each type of vegetable separately in airtight containers or in one large container with dividers.
3. Store for the Week:
- •Keep marinated chicken in its container in the fridge.
- •Keep prepared veggies in their containers as well.
- •When ready to use, everything is already chopped and marinated.
4. When Ready to Cook:
- Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil.
- Add the marinated chicken (discard excess marinade if not using as sauce). Stir-fry until chicken is no longer pink and slightly browned, about 4-5 minutes.
- Add the prepped vegetables (bell peppers, onion, broccoli) and stir-fry for another 4-5 minutes until veggies are crisp-tender.
- If you’d like a sauce, mix together a fresh batch of the soy-garlic sauce ingredients and pour it in. Stir-fry another minute until it thickens and coats everything nicely.
- Taste and adjust seasoning with a pinch of salt or dash of soy sauce if needed.
To Serve:
- Spoon the hot chicken and veggie stir-fry over a bed of cooked rice.
- Garnish with sesame seeds, sliced green onions, or a squeeze of fresh lime if desired.
Tips:
- Vary the veggies week to week—try adding mushrooms, snap peas, or zucchini.
- For added crunch, sprinkle chopped peanuts or cashews before serving.
- Store leftovers in the fridge for up to 3-4 days. Quickly reheat in a skillet or microwave when ready to eat.
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