05/14/2025
Recipe by the amazing 🙌
The toughest part of your workout isn’t the gym—it’s what you eat after.
This Asian Chicken Stir Fry keeps things simple, clean, and packed with flavor. 🍜🔥
Makes 4 meals. One pan. Big flavor.
🍗 12 oz chicken thighs
🥦 1 container of pre-cut Asian stir fry veggies (like broccoli, carrots, snap peas—Janet grabbed hers at Trader Joe’s)
🧴 Cooking spray or 1 tsp olive oil (optional)
Homemade Stir Fry Sauce:
• 3 tbsp low sodium soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or sugar-free sweetener
• 1 tsp garlic (minced)
• 1 tsp ginger (grated or paste)
• 1 tsp cornstarch (optional, for thickening)
• Red pepper flakes or sriracha (optional, for heat)
Instructions:
Make the sauce – whisk everything in a small bowl, set aside.
Cook the chicken – heat a non-stick pan over medium-high, spray with cooking spray or add oil. Cook diced chicken thighs for 6–8 minutes until browned and cooked through.
Add veggies – stir in the stir fry veggies and cook another 4–5 minutes until tender-crisp.
Add sauce – pour in the sauce, stir to coat, and let simmer for 2–3 minutes. Sauce will thicken if using cornstarch.
Portion & store – divide into 4 containers. Optional: serve with cauliflower rice, jasmine rice, or keep it low-carb.
Macros per meal:
Calories: 442
Protein: 41g
Fat: 20g
Net Carbs: 17g
Calories may vary slightly based on ingredients, especially the sauce.
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