My Best Meal Prep Recipe So Far
My Best Meal Prep Recipe So Far is a medium Chinese recipe that serves 5. 648 calories per serving. Recipe by Chef Jack Ovens on YouTube.
Prep: 15 min | Cook: 41 min | Total: 68 min
Cost: $31.27 total, $6.25 per serving
Ingredients
- 320 g Basmati Rice (washed; 2:1 water ratio)
- 640 ml Water (cold)
- to taste pinch Salt (sea salt)
- 900 g Chicken Thighs, Boneless Skinless (sliced into bite‑size pieces)
- 1 piece Onion (brown or yellow) (tip and root removed; thinly sliced)
- 2 pieces Carrots (peeled; sliced on a slight angle into thin strips)
- 2 pieces Bell Peppers (red and yellow; core and seeds removed; sliced into strips)
- 1 bunch Broccolini (woody ends trimmed; bite‑size pieces)
- 5 cloves Garlic (grated into paste)
- 20 g Fresh Ginger (grated into paste)
- 125 ml Chicken Stock (low sodium)
- 125 ml Light Soy Sauce (low sodium)
- 30 ml Rice Wine Vinegar (Asian cooking vinegar)
- 30 ml Shaoxing Wine (Chinese cooking wine)
- 35 g Honey (for sweetness)
- 12.5 ml Sesame Oil (toasted flavor)
- 17 g Corn Flour (for thickening)
- 30 ml Peanut Oil (high smoke point for stir‑fry)
- to taste pinch Sea Salt Flakes (season chicken)
- to taste pinch Ground White Pepper (season chicken)
- 1 tbsp Sesame Seeds (optional garnish) (toasted)
Instructions
Rinse and Measure Rice
Rinse 320 g basmati rice until water runs clear, then place in a large saucepan with 640 ml cold water and a pinch of salt.
Time: PT3M
Cook Rice
Bring the saucepan to a rapid boil over high heat, stirring briefly to prevent sticking. Once boiling, cover, reduce heat to low, and simmer for 14 minutes.
Time: PT14M
Temperature: high heat then low
Rest and Fluff Rice
Turn off the heat, keep the lid on and let the rice sit for 4 minutes. Remove the lid and fluff with a fork.
Time: PT4M
Prep Vegetables and Aromatics
Thinly slice the onion, carrots, bell peppers, and broccolini. Grate the 5 garlic cloves and 20 g ginger into a paste.
Time: PT12M
Make the Sauce
In a mixing bowl whisk together chicken stock, light soy sauce, rice wine vinegar, Shaoxing wine, honey, sesame oil, and corn flour until smooth.
Time: PT3M
Heat Oil
Place the wok over high heat and add 30 ml peanut oil. Heat until the oil shimmers, about 1 minute.
Time: PT1M
Temperature: high
Sear Chicken – First Phase
Add the sliced chicken to the wok, spreading it in a single layer. Sear without moving for 3 minutes, then season with sea salt flakes and ground white pepper.
Time: PT3M
Temperature: high
Finish Cooking Chicken
Stir the chicken and continue cooking for another 9 minutes until the pieces are golden brown and just cooked through.
Time: PT9M
Temperature: high
Set Chicken Aside
Transfer the cooked chicken to a plate, leaving the oil and fond in the wok.
Time: PT1M
Stir‑Fry Onion and Peppers
Add the sliced onion and bell peppers to the wok. Saute, stirring frequently, for 3 minutes until they begin to soften and develop color.
Time: PT3M
Temperature: high
Add Carrots
Add the carrot strips and stir‑fry for 2 minutes. They should stay slightly crisp.
Time: PT2M
Temperature: high
Add Broccolini
Add the broccolini pieces and continue stir‑frying for another 2 minutes.
Time: PT2M
Temperature: high
Introduce Garlic‑Ginger Paste
Stir in the garlic‑ginger paste and cook for 1 minute, breaking up any clumps.
Time: PT1M
Temperature: high
Return Chicken
Add the chicken and any accumulated juices back into the wok. Toss everything together for 1 minute.
Time: PT1M
Temperature: high
Add Sauce and Thicken
Give the sauce a quick whisk, then pour it over the stir‑fry. Cook, stirring constantly, for 2 minutes until the sauce thickens and coats all ingredients.
Time: PT2M
Temperature: high
Finish and Garnish
Remove the wok from heat. Optionally sprinkle toasted sesame seeds, sliced spring onion, or chili flakes.
Time: PT1M
Nutrition Facts
- Calories
- 648
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: High‑Protein, Contains Soy, Contains Sesame, Contains Honey
Allergens: Soy, Sesame, Honey
Ingredient Substitutions
- Instead of Basmati Rice: Jasmine rice, long grain white rice
- Instead of Water: filtered water
- Instead of Salt: kosher salt
- Instead of Chicken Thighs, Boneless Skinless: Chicken breast
- Instead of Onion (brown or yellow): shallot
- Instead of Carrots: parsnips
- Instead of Bell Peppers: any color capsicum
- Instead of Broccolini: broccoli florets
- Instead of Garlic: garlic paste
- Instead of Fresh Ginger: ground ginger (less flavor)
- Instead of Chicken Stock: vegetable stock
- Instead of Light Soy Sauce: tamari
- Instead of Rice Wine Vinegar: white wine vinegar
- Instead of Shaoxing Wine: dry sherry
- Instead of Honey: maple syrup
- Instead of Sesame Oil: peanut oil
- Instead of Corn Flour: arrowroot powder
- Instead of Peanut Oil: vegetable oil
- Instead of Sea Salt Flakes: regular salt
- Instead of Ground White Pepper: black pepper
Equipment Needed
- Large Saucepan
- Wok or Large Skillet
- Cutting Board
- Chef's Knife
- Whisk
- Spatula
- Measuring Cups and Spoons
- Mixing Bowl
- Fork (for fluffing rice) (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Cooking rice with the correct water ratio and timing.
- Searing chicken without overcrowding to develop a golden crust.
- Keeping vegetables crisp‑tender during stir‑fry.
- Whisking corn flour into the sauce to prevent lumps.
- Ensuring the final sauce coats all components evenly.
Chef Tips from the Video
- Use a wok that’s well‑seasoned; it prevents sticking and gives that classic “wok‑hei” flavor.
- Add a splash of water or stock while deglazing the pan to lift caramelized bits.
- For extra crunch, toss the vegetables in a light coating of cornstarch before stir‑frying.
Troubleshooting
Rice turns mushy.
Use the exact 2:1 water‑to‑rice ratio and avoid lifting the lid during the 14‑minute simmer.
Vegetables become soggy.
Stir‑fry on high heat, keep the wok moving, and do not add extra water unless needed for deglazing.
Sauce is lumpy.
Whisk the corn flour thoroughly with the liquid before adding to the wok; if lumps form, strain through a fine mesh sieve.
Chicken is dry.
Do not overcook; sear until golden then finish cooking only until just done. Removing it early and returning it with the sauce helps retain moisture.
Storage
Refrigerator: Cool to room temperature (about 30 minutes), then divide into 5 airtight containers. Keeps 4 days.
Freezer: Portion‑pack in freezer‑safe bags or containers. Freeze up to 4 months.
Room temperature: Not recommended; refrigerate promptly.
Make-Ahead Tips
- Cook the rice a day ahead and store in the fridge; reheat with a splash of water.
- Prepare the sauce and keep it refrigerated; whisk again before using.
- Pre‑slice all vegetables and store in airtight containers for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of chicken stir fry in Chinese cuisine?
Stir‑frying originated in the Han dynasty as a quick cooking method using a wok over high heat. Chicken stir‑fry showcases the balance of salty, sweet, sour, and umami flavors that are hallmarks of Chinese home cooking.
What are the traditional regional variations of chicken stir fry in Chinese cuisine?
In Sichuan cuisine the dish is spicier with doubanjiang and chili oil, while Cantonese versions favor lighter sauces with soy and oyster sauce. The recipe here leans toward a Cantonese‑style sweet‑savory profile.
How is chicken stir fry traditionally served in China?
It is typically served hot, directly from the wok, over steamed white rice or alongside noodles, and eaten with chopsticks. Garnishes like sliced scallions, toasted sesame seeds, or fresh cilantro are common.
What occasions or celebrations is chicken stir fry associated with in Chinese culture?
Chicken stir fry is a versatile everyday dish, but it also appears at family gatherings and Lunar New Year meals because chicken symbolizes prosperity and unity.
What makes chicken stir fry special in Chinese cuisine compared to other stir‑fry dishes?
The combination of a quick high‑heat sear that locks in juices, a balanced sauce with soy, vinegar, and honey, and the inclusion of crisp vegetables creates a harmony of texture and flavor unique to Chinese stir‑fry.
What are the most common mistakes to avoid when making chicken stir fry from Chef Jack Ovens' recipe?
Common errors include overcrowding the wok, overcooking the chicken, using too much water for the rice, and adding the sauce before the vegetables are properly sautéed. Follow the timing and keep the heat high for best results.
Why does this chicken stir fry recipe use corn flour instead of regular flour to thicken the sauce?
Corn flour (cornstarch) thickens at lower temperatures and creates a glossy, clear sauce without adding a floury taste, which is ideal for Asian‑style stir‑fry gravies.
Can I make Chef Jack Ovens' chicken stir fry ahead of time and how should I store it?
Yes, prepare the rice, sauce, and cooked chicken in advance. Store each component in separate airtight containers in the refrigerator for up to 4 days, then reheat together in a pan or microwave before serving.
What texture and appearance should I look for when the vegetables are done in Chef Jack Ovens' chicken stir fry?
The vegetables should be bright‑colored, slightly softened, and retain a crisp‑tender bite. Overcooked vegetables will lose their vivid hue and become soggy.
How do I know when the chicken is done cooking in Chef Jack Ovens' chicken stir fry?
The chicken pieces will be golden brown on the outside and no longer pink inside. An internal temperature of 165°F (74°C) confirms doneness.
What does the YouTube channel Chef Jack Ovens specialize in?
The YouTube channel Chef Jack Ovens specializes in approachable home‑cooking tutorials, focusing on hearty meals, meal‑prep strategies, and practical kitchen tips for everyday cooks.
How does the YouTube channel Chef Jack Ovens' approach to Chinese cooking differ from other Chinese cooking channels?
Chef Jack Ovens emphasizes simplicity and meal‑prep efficiency, using readily available ingredients and minimal equipment, whereas many Chinese cooking channels focus on traditional techniques and specialty tools.
Last updated: August 23, 2026
