This Chicken & Broccoli Stir Fry Meal Prep Will Change Your LIFE! Done In 35 Minutes

Ingredients

• 2.5 cups Short‑Grain Rice (Rinsed 2‑3 times)
• 1 kg Chicken Breast (Cut into bite‑size pieces)
• 400 g Broccoli Florets (Use florets; stems optional)
• 0.5 medium Carrot (Thinly sliced for color)
• 8 cloves Garlic (Smash or mince)
• 1 tablespoon Ginger (Grated)
• 4 stalks Green Onions (Thinly sliced; reserve some for garnish)
• 3 tablespoons Soy Sauce (Regular or low‑sodium)
• 4 tablespoons Oyster Sauce (Adds umami)
• 1 teaspoon Dark Soy Sauce (Provides color)
• 2 tablespoons Sugar (Granulated)
• 2 teaspoons Chicken Bouillon Powder (Enhances savory flavor)
• 3 tablespoons Shaoxing Wine (or dry cooking wine) (Adds depth; can substitute with mirin)
• 3.5 tablespoons Cornstarch (Divided between sauce and chicken coating)
• 0.5 teaspoon White Pepper (Ground)
• 1 teaspoon Baking Soda (Tenderizes chicken)
• 5 tablespoons Neutral Oil (vegetable or canola) (1 tbsp for marinating, 4 tbsp for cooking)
• 2 teaspoons Sesame Oil (toasted) (Finishing oil)
• 1 pinch Sesame Seeds (toasted) (Garnish)
• 1 pinch Salt (For blanch water)

Instructions

1. Rinse the Rice

   Place 2½ cups of short‑grain rice in a bowl and rinse under cold water 2‑3 times, draining each time until the water runs clear.

   Time: PT2M

2. Cook the Rice

   Transfer the rinsed rice to the rice cooker, add 2½ cups of water, close the lid and start the cooker. Let it cook until the cycle finishes (about 20 minutes).

   Time: PT20M

3. Prepare the Sauce

   In a small container combine 2 Tbsp soy sauce, 4 Tbsp oyster sauce, 1 tsp dark soy sauce, 2 Tbsp sugar, 2 tsp chicken bouillon powder, 2 Tbsp Shaoxing wine, 10 Tbsp water, 1½ Tbsp cornstarch. Whisk until smooth.

   Time: PT5M

4. Marinate the Chicken

   In a bowl add the bite‑size chicken pieces, 1 Tbsp soy sauce, 1 Tbsp Shaoxing wine, ½ tsp white pepper, 1 tsp baking soda, 2 Tbsp cornstarch, 1 Tbsp neutral oil. Massage the mixture until the chicken is evenly coated. Set aside in the fridge while you prep the vegetables.

   Time: PT5M

5. Prep the Vegetables

   Peel and smash 8 garlic cloves. Grate about 1 Tbsp ginger. Thinly slice 4 green onions (reserve some for garnish). Slice half a carrot into thin strips. Cut 400 g broccoli into florets (stems optional).

   Time: PT10M

6. Blanch the Broccoli

   Bring a pot of water with a pinch of salt to a boil. Add the broccoli and cook for 1 minute, then immediately transfer to a bowl of ice water for another minute. Drain well.

   Time: PT3M

   Temperature: Boiling

7. Stir‑Fry the Chicken

   Heat 2 Tbsp oil in the wok over high heat. Add the marinated chicken in a single layer and sear without moving for 2‑3 minutes until the bottom browns. Stir and continue cooking 3‑4 minutes until the chicken is cooked through. Remove chicken and set aside.

   Time: PT7M

   Temperature: High

8. Aromatics and Veggies

   In the same wok add another 2 Tbsp oil and heat over medium. Add the smashed garlic, grated ginger, and sliced green onions; sauté for 1 minute until fragrant. Increase heat to high, add the blanched broccoli and carrot strips, stir‑fry for 1 minute.

   Time: PT5M

   Temperature: Medium then High

9. Combine Chicken and Sauce

   Return the cooked chicken to the wok, stir for 1 minute. Pour in the prepared sauce, stirring constantly. Cook 2‑3 minutes until the sauce thickens and coats everything evenly.

   Time: PT3M

   Temperature: High

10. Finish with Sesame

    Turn off the heat, drizzle 2 tsp toasted sesame oil over the mixture and sprinkle a pinch of toasted sesame seeds. Give a final quick toss.

    Time: PT1M

11. Assemble Meal‑Prep Containers

    Divide the cooked rice evenly among five meal‑prep containers. Top each with the chicken‑broccoli mixture. Garnish with the reserved sliced green onions. Allow to cool completely before sealing and storing.

    Time: PT2M

Nutrition Facts

Calories

634

Protein

49 g

Carbohydrates

41 g

Fat

16 g

Fiber

1.2 g