This High Protein Chicken Stir Fry Is Perfect For Meal Prep For The Week

Slice around the core of the red bell pepper and green bell pepper, removing pith and seeds.

Thinly slice or dice the red and green bell peppers.

Slice off both ends of the onion, slice in half, and peel.

Thinly slice or dice the onion into long strands.

Thinly slice five cloves of garlic.

If using, thinly slice the spring onions, reserving half for garnish.

In a bowl, whisk together 1/4 cup chicken stock, 2 tbsp low sodium soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp brown sugar, 2 tsp corn flour, and 1 and 1/2 tsp cracked black pepper.

Slice 800 g of boneless skinless chicken thigh into thin strips, trimming excess fat if desired.

In a mixing bowl, combine the sliced chicken with a touch of salt, cracked black pepper, and 1 tsp peanut oil, mixing well to coat.

In a large saucepan, add 1 and 1/2 cups washed jasmine rice and 550 ml cold water, bringing it to a boil.

Once boiling, cover with a lid, reduce heat to low, and cook for 12 minutes undisturbed.

After 12 minutes, turn off the heat and leave the rice covered for an additional 4 minutes to steam.

Heat a large wok over high heat until slightly smoking, then add 1 tbsp peanut oil.

Add the chicken to the hot wok, ensuring it's not overcrowded, and let it cook for a couple of minutes to build a crust.

Mix the chicken and continue cooking for 2 to 3 minutes until cooked through and golden brown.

Remove the chicken from the wok and place it into a bowl.

Return the wok to high heat and add the prepared vegetables.

Equipment Needed

Dietary

Allergens