How to make 10 Tasty Meals on a budget
How to make 10 Tasty Meals on a budget 🤝💵 is a easy Asian (Stir‑Fry) recipe that serves 10. 300 calories per serving. Recipe by Noel Deyzel on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $32.14 total, $3.21 per serving
Ingredients
- 2.5 lb Chicken Breast (trimmed and cut into bite‑size strips)
- 2 large Bell Pepper (any color, sliced into strips)
- 2 medium Onion (peeled and sliced)
- 4 cup Broccoli Florets (cut into bite‑size pieces)
- 3 large Carrots (peeled and sliced into thin matchsticks)
- 1 cup Sweet Stir‑Fry Sauce (store‑bought teriyaki or homemade soy‑honey mix)
- 2 tsp Half‑Spice Mix (mix of garlic powder, ginger powder, onion powder, and red pepper flakes (½ tsp each))
- 2 tbsp Vegetable Oil (for high‑heat cooking)
Instructions
Prepare the Chicken
Trim any fat from the chicken breasts and cut the meat into bite‑size strips. Toss the strips with the half‑spice mix until evenly coated.
Time: PT5M
Cook the Chicken
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium‑high heat. Add the seasoned chicken strips and stir‑fry until they are cooked through and lightly browned, about 5‑6 minutes. Transfer to a plate and set aside.
Time: PT7M
Prep the Vegetables
While the chicken cooks, slice the bell peppers, onion, carrots, and break the broccoli into florets.
Time: PT8M
Stir‑Fry the Vegetables
Add the remaining 1 tbsp oil to the same pan. Toss in the onions and carrots first; stir‑fry for 2 minutes. Then add the bell peppers and broccoli and continue cooking until vegetables are crisp‑tender, about 4‑5 minutes.
Time: PT7M
Combine Chicken, Sauce, and Veggies
Return the cooked chicken to the pan. Pour the sweet stir‑fry sauce over everything and toss to coat. Cook for another 2 minutes until the sauce thickens slightly and everything is heated through.
Time: PT3M
Portion for Meal Prep
Divide the finished stir‑fry evenly into ten meal‑prep containers. Let cool for a few minutes before sealing.
Time: PT5M
Nutrition Facts
- Calories
- 300
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 10g
- Fiber
- 3g
Dietary info: High‑protein, Gluten‑free (use tamari sauce), Dairy‑free
Allergens: Soy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Firm tofu
- Instead of Bell Pepper: Red pepper flakes, Paprika
- Instead of Onion: Shallots, Leeks
- Instead of Broccoli Florets: Cauliflower florets, Snow peas
- Instead of Carrots: Parsnips, Bell pepper
- Instead of Sweet Stir‑Fry Sauce: Soy sauce + honey, Hoisin sauce
- Instead of Half‑Spice Mix: Pre‑made stir‑fry seasoning, Garam masala (use less)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Skillet or Wok
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Mixing Bowl (optional)
- Meal‑Prep Containers
Critical Steps — Do Not Skip
- Season and coat the chicken evenly before cooking.
- Cook chicken until fully done but not overcooked.
- Stir‑fry vegetables quickly over high heat to retain crunch.
- Combine sauce at the end to avoid over‑reduction.
Chef Tips from the Video
- Prep all ingredients before heating the pan – stir‑fry moves fast.
- Use a wok if you have one; its shape promotes even, high‑heat cooking.
- Add a dash of sesame oil at the end for extra aroma.
Troubleshooting
Chicken turns dry.
Do not overcook; remove chicken as soon as it reaches an internal temperature of 165°F (74°C). Marinating briefly in a little soy sauce can add moisture.
Vegetables become mushy.
Stir‑fry on high heat and keep cooking time short. Cut vegetables into uniform, bite‑size pieces.
Sauce is too salty.
Dilute with a tablespoon of water or low‑sodium broth, and add a pinch of sugar if needed.
Storage
Refrigerator: Store containers in the fridge for up to 4 days.
Freezer: Freeze for up to 2 months; reheat directly from frozen or thaw overnight.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cool the stir‑fry completely before sealing containers to prevent soggy rice or noodles.
- Reheat in a microwave or quickly in a hot skillet with a splash of water.
Frequently Asked Questions
What is the cultural significance and history of chicken stir fry in Asian cuisine?
Stir‑frying originated in China during the Han dynasty as a quick way to cook small, uniform pieces of food over high heat. It spread throughout East and Southeast Asia, becoming a staple for busy households because it preserves texture, color, and nutrients.
What are the traditional regional variations of chicken stir fry in Chinese cuisine?
In Cantonese cooking, chicken stir‑fry often features a light soy‑based sauce and crisp vegetables. Sichuan versions add bold chilies and peppercorns for heat, while Shanghai styles incorporate a sweeter, caramelized sauce with rice wine.
How is chicken stir fry traditionally served in Chinese households?
It is typically served hot over steamed white rice or alongside noodles, allowing the sauce to soak into the starch. A side of pickled vegetables or a simple soup often completes the meal.
What occasions or celebrations is chicken stir fry associated with in Asian cultures?
Because it is quick and adaptable, chicken stir‑fry is common for everyday family meals, but it also appears at casual gatherings, birthday luncheons, and office potlucks where a fast, crowd‑pleasing dish is needed.
What other Asian dishes pair well with this budget chicken stir fry?
Serve it with steamed jasmine or basmati rice, fried rice, or simple lo mein noodles. A side of cucumber salad with rice‑vinegar dressing adds a refreshing contrast.
What makes this chicken stir fry special in the context of budget meal‑prep cooking?
The recipe uses inexpensive, widely available ingredients and a single, ready‑made sweet sauce, keeping the total cost under $23 for ten meals while still delivering protein, vegetables, and flavor.
What are the most common mistakes to avoid when making chicken stir fry from Noel Deyzel's video?
Common errors include overcooking the chicken, overcrowding the pan which steams instead of fries, and adding the sauce too early, which can make vegetables soggy. Follow the step‑by‑step timing to keep everything crisp.
Why does this recipe use a sweet stir‑fry sauce instead of a traditional soy‑only sauce?
The sweet sauce balances the savory chicken and vegetables, creating a flavor profile that appeals to a broad audience and keeps the dish kid‑friendly while still being quick to add at the end of cooking.
Can I make this chicken stir fry ahead of time and how should I store it?
Yes, portion the cooked stir‑fry into airtight containers and refrigerate for up to four days or freeze for two months. Reheat in the microwave or a hot skillet, adding a splash of water if the sauce has thickened.
What texture and appearance should I look for when the chicken stir fry is done?
The chicken should be opaque and no longer pink, with a lightly browned exterior. Vegetables should be bright‑colored and still crisp when bitten, and the sauce should coat the ingredients with a glossy sheen.
What does the YouTube channel Noel Deyzel specialize in?
The YouTube channel Noel Deyzel focuses on affordable, high‑protein meal‑prep recipes and fitness‑friendly cooking tips, often demonstrating how to stretch a small grocery budget into multiple nutritious meals.
How does Noel Deyzel's approach to budget Asian‑inspired cooking differ from other cooking channels?
Noel Deyzel emphasizes cost‑per‑meal calculations, large‑batch preparation, and simple ingredient swaps that keep flavor while staying under a strict budget, whereas many other channels prioritize gourmet techniques or specialty ingredients.
Last updated: August 30, 2026
