Don’t make this meal prep recipe unless you are ready to have your mind blown! This easy Chicken Stir Fry and Veggies recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame seeds. The red pepper flakes and fresh ginger will give your tastebuds the heat they crave. Ahem, let’s not forget the mangoes!
Mangoes go surprisingly well with many foods, and add a sweet and tart twist to this classic stir fry chicken dish. Can you feel your mouth watering yet? And with cauliflower rice, this meal prep recipe is a high-protein, low-carb variation of its original version.
Bursting with savory stir-fry flavors and paired with fresh mango cauliflower rice, you’ll want to make this your new favorite meal prep!
How long will Stir Fry Chicken and Veggies last for?
With proper sealing and storage, you can properly store the cooked main dish in the refrigerator for 3 to 4 days. The best containers will be airtight, especially when you want to store moisture from the rice so it reheats nicely. We recommend our dual compartment meal prep container.
Can Stir Fry Chicken and Veggies be frozen?
Yes, you can freeze this meal prep recipe. The chicken will retain its flavor up to two months and the Mango Cauliflower Rice will last just as long. Make sure to store the rice as soon after cooking as possible so that later it will become moist as you reheat it for lunch or dinner.
Stir Fry Chicken and Veggies Ingredients:
- 1.5 lbs. Boneless Chicken Breast, cut into bite-sized 1” thick pieces
- 2 Asparagus Bunches, cut into bite-sized pieces
- 1 Small Red Bell Pepper, sliced
- ½ C. Coconut Aminos, reserve 2 tsp.
- ⅓ C. Low-sodium Chicken Broth
- 2 Tbsp. Coconut Oil
- 2 Tbsp. Raw Cashews
- 1 Tbsp. Fresh Ginger
- 1 Tbsp. Fresh Chopped Garlic
- 2 tsp. Tapioca Flour
- 2 tsp. Rice Vinegar
- 1 tsp. Sesame Oil
- ½ tsp. Red Pepper Flakes
Mango Cauli Rice
- 4 C. Cauliflower Rice, sautéed in ½ Tbsp. Coconut Oil
- ½ C. Chopped Ripe Mango
- ½ tsp. Grated Fresh Ginger
- 1 tsp. Rice Vinegar
How do you make Stir Fry Chicken and Veggies?
This meal prep recipe is about as easy as they come and done in 35 minutes! Let’s get started with the Stir Fry Chicken.
Prepare all the ingredients by cutting chicken and asparagus into bite-sized pieces, bell pepper into slices, and the rest of the specific ingredients. Then stir fry the chicken in a large skillet over medium-high heat. While the chicken cooks, combine the cauliflower rice ingredients and mango in a medium bowl.
As the chicken is cooking and nearly done, add the rest of the stir fry ingredients - bell pepper, asparagus, and prepared simmer sauce. Stir fry altogether until well coated. Let the batch of goodness simmer for approximately 3-5 mins or until the sauce has thickened and the chicken is fully cooked.
The last step is to top the stir fry with cashews. That’s it! Easy, yummy stir fry that’s gluten-free, Paleo, and Whole 30 compliant.
How to portion Stir Fry Chicken and Veggies?
With two complementary parts of this meal prep recipe, Stir Fry Chicken and Veggies can be perfectly portioned into four Dual Compartment Meal Prep Containers for the fridge, the freezer, or immediate eating.
More Stir Fry meal prep recipes:
- Sesame Chicken & Broccoli Stir Fry Meal Prep
- Gluten Free Thai Peanut Stir Fry Meal Prep
- Steak and Brussels Sprout Stir-Fry Meal Prep
Other tips for making Stir Fry Chicken and Veggies:
- Always judge a mango’s ripeness by feel. A ripe mango’s color is not not the best indicator of how ripe the mango is, but a ripe mango will give slightly when you squeeze them. Go by feel.
- If possible, choose organic chicken and red peppers and rice for optimal health benefits.
- Add mango toward the end of the rice cook time because mango can get mushy when it is overcooked.
Stir Fry Chicken and Veggies
Ingredients
- 1.5 lbs. Boneless Chicken Breast cut into bite-sized 1” thick pieces
- 2 bunches Asparagus cut into bite-sized pieces (about 1.5 lbs)
- 1 small Red Bell Pepper sliced
- ½ Cup Coconut Aminos reserve 2 tsp.
- ⅓ Cup Low-sodium Chicken Broth
- 2 Tbsp. Coconut Oil
- 2 Tbsp. Raw Cashews
- 1 Tbsp. Fresh Ginger
- 1 Tbsp. Fresh Chopped Garlic
- 2 tsp. Tapioca Flour
- 2 tsp. Rice Vinegar
- 1 tsp. Sesame Oil
- ½ tsp. Red Pepper Flakes
Mango Cauli Rice:
- 4 Cups Cauliflower Rice sautéed in ½ Tbsp. Coconut Oil
- ½ Cup Chopped Ripe Mango
- ½ tsp. Grated Fresh Ginger
- 1 tsp. Rice Vinegar
Instructions
- In a medium mixing bowl, combine 2 tsp. coconut aminos, 1 tsp. tapioca flour and all of the cut up chicken -- mix until coated and set aside.
- In a bowl, create the simmer sauce by whisking chicken broth, remaining coconut aminos, tapioca flour, rice vinegar, sesame oil, as well as fresh ginger, garlic and red pepper flakes until well combined. Set aside.
- Heat a large skillet over medium-high heat and add coconut oil and then add prepared chick-en — stirring occasionally until chicken is ¾ of the way cooked (~10 mins.).
- While that cooks, combine cauliflower rice ingredients in a medium bowl, set aside.
- When Chicken is nearly done, add bell pepper, asparagus, and prepared simmer sauce, stir until coated and let simmer for ~3-5 mins or until sauce has thickened, chicken is fully cooked, and veggies are tender.
- Top stirfry with cashews, serve with sides, store, and enjoy!
Nutrition
