Ingredients
Scale
- 2 lbs Chicken Breasts (approx. $8.00)
- 2 bags (16 oz each) Frozen Mixed Vegetables – broccoli, carrots, corn (approx. $3.00)
- 3 cups Uncooked White or Brown Rice (approx. $2.00)
- 1/4 cup Soy Sauce (pantry staple)
- 2 tablespoons Olive Oil or Vegetable Oil (pantry staple)
- 2 tablespoons Minced Garlic (approx. $1.00)
- 1 tablespoon Ground Ginger (pantry staple)
- 2 tablespoons Honey or Brown Sugar (pantry staple)
- Salt and Pepper to taste
Instructions
- Start by rinsing your rice under cold water until the water runs clear. Cook the rice according to the package instructions using a rice cooker or a pot on the stove. While the rice cooks, dice the chicken breasts into bite-sized 1-inch cubes. In a small bowl, whisk together the soy sauce, minced garlic, ground ginger, and honey to create a simple savory glaze. Set this sauce aside for later.
- Heat the oil in a large skillet or wok over medium-high heat. Add the chicken cubes in a single layer, seasoning them lightly with salt and pepper. Sear the chicken until it is golden brown and cooked through, about 8 to 10 minutes. Once the chicken is ready, pour the prepared sauce over it and toss to coat. Add the frozen vegetables directly into the pan. Stir-fry everything for another 5 to 7 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.
- Lay out five freezer-safe meal prep containers. Divide the cooked rice evenly among the containers, creating a base layer. Top the rice with the chicken and vegetable mixture, ensuring each portion gets an equal amount of sauce. Allow the meals to cool completely at room temperature for about 20 minutes before snapping the lids on. Label each container with the date and place them in the freezer.
- Cook Time: 55 minutes