Marx Meal Prep Stir-Fry (Reduced Sodium)

Name: Marx Meal Prep Stir-Fry (Reduced Sodium)
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 18-24 oz chicken breast; 1 1/2 cups dry white rice; 8 oz bag broccoli florets; 8 oz bag frozen peas/carrots; 1 green pepper; 1 red pepper; 1 white onion; 1 tbsp minced ginger; 1 tbsp minced garlic; 4 tbsp olive/avocado oil; 1/4 cup coconut aminos; 1/4 cup Worcestershire sauce; 2 tbsp honey; 2 tbsp sriracha; 1 tbsp red pepper flakes; 1 tsp corn starch

Markus @cook_116154999

This is my go to high inside fastball meal prep chicken stirfry, I get a great dinner and 3 great portion lunches out of it for the following few days. I have refined this recipe for months and eat it WEEKLY.

Markus @cook_116154999

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Ingredients

1 hour

4 servings

Stir-fry
18-24 ozchicken breast
1 1/2 cupsdry white rice
8 ozbag broccoli florets
8 ozbag frozen peas/carrots
1green pepper
1red pepper
1white onion
1 tbspminced ginger
1 tbspminced garlic
4 tbspolive/avocado oil
1/4 cupcoconut aminos
1/4 cupWorcestershire sauce
2 tbsphoney
2 tbspsriracha
1 tbspred pepper flakes
1 tspcorn starch

Saved

Steps

1 hour

1

Cube up your chicken breast and pan fry in 2 tbsp oil until just cooked. You can hit it with some black pepper (NO SALT). I use a giant wok for cooking everything because, well, you need the room. Once it's cooked, pour it and oil of into a bowl and keep on the side. 5-6 minutes.
2

Now's a good time to start your white rice in your rice cooker (get a rice cooker if you don't have one). Three scoops rice, three scoops water. Make sure you rinse it first! Plug and play!
3

Dice up your peppers and onions and sear on low/medium heat in the other 2 tbsp oil until they start to get cooked, don't char or overly cook them though, you still want a bit of snap. You can introduce your minced garlic, minced ginger, black pepper and other seasonings to taste (I usually do a bit extra onion/garlic powder, and a TINY fleck of salt). 5 minutes.
4

Dump your broccoli florets and peas/carrots in. Mix it all up. I usually add a bit of water here, ~1/4 cup, stir, cover the wok and let this cook awhile (~7-10 minutes) and prep your sauce.
5

In a bowl or big measuring cup, add in coconut aminos, worcestershire sauce, honey, sriracha, and red pepper flakes. Add your corn starch to 1/2 cup of water and stir with a fork or whisk until you get a slurry, then mix in with the sauce base and stir it up good.
6

Back to the stir-fry, keep it hot and stirring, dump your bowl of chicken in, and your sauce, and get it all incorporated. Crank the heat to medium/high and keep stirring (you're more or less done an waiting for rice now).
7

This whole mixture should cook about 10-12 minutes. You want the frozen broccoli cooked and the sauce to gel a bit/thicken. Keep an eye on it and don't let it over cook though, just stir it up good every few minutes. It should have a good amount of sauce in there, with lots of veg submerged, but if you don't see enough for your tastes, add some water.
8

When your rice is done and your stir-fry well cooked you're set! I usually get a big mixing bowl and dump the rice and all the stir-fry in. Mix it all up then dish it out. I get 3 meal prepped lunch bowls and a decent sized bowl for my dinner, but you can experiment with portion sizes. This keeps in a cold fridge well for up to 4 days.
9

Included is a snapshot of the nutrients for a 1/4th portion. Yes the sodium is a bit high if you're on a low sodium diet, adjust your other intake accordingly, however, these bowls are super filling and delicious.