Korean BBQ Chicken Stir Fry
Korean BBQ Chicken Stir Fry
Ingredients
For the Stir Fry Vegetables
- 1000 grams mixed vegetables
- 3 cloves garlic, minced (or 1 tablespoon)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame seeds, optional
- as needed spray oil
For the Chicken
- 908 grams chicken breast, raw weight, boneless, skinless, diced
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 cloves garlic, minced (or 1 tablespoon)
- as needed spray oil
For the Chicken Glaze
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 1/2 tablespoons sriracha, adjust to spice tolerance
- 1 tablespoon rice vinegar
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 2 teaspoons cornstarch
- 1/2 cup cold water, for dissolving cornstarch
For the Optional Light Sweet Lime Sauce
- 1/2 cup 0% Greek yogurt
- 1 lime, for squeezing
- 1 pinch salt
- 1/8 teaspoon honey, optional
Instructions
- 1
Spray a large pan with spray oil and heat over medium-high heat.
⏱️ 1 min
- 2
Add the mixed vegetables to the hot pan. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 15 min
- 3
Add 3 cloves of minced garlic (or 1 tablespoon), 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1 teaspoon rice vinegar, and 1/2 teaspoon sesame seeds (if using) to the vegetables. Cook for an additional 1 minute, stirring to combine.
⏱️ 2 min
- 4
Remove the cooked vegetables from the pan and set them aside in a bowl or meal prep containers.
⏱️ 1 min
- 5
Spray the same pan again with spray oil and return it to medium heat.
⏱️ 1 min
- 6
Add the diced chicken breast to the pan. Season with 1/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Cook for 8-12 minutes, stirring occasionally, until the chicken is about 80% cooked.
⏱️ 12 min
- 7
Add 3 cloves of minced garlic (or 1 tablespoon) to the chicken. Continue cooking for another 2-3 minutes, stirring, until the chicken is browned and its internal temperature reaches 165°F (74°C).
⏱️ 3 min•🌡️ 165
- 8
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min
- 9
In the same pan (no need to clean it), add 2 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1 to 1 1/2 tablespoons sriracha, 1 tablespoon rice vinegar, 3/4 teaspoon garlic powder, and 1/2 teaspoon ginger powder. Heat over medium-low heat.
⏱️ 1 min
- 10
In a separate small bowl, thoroughly dissolve 2 teaspoons cornstarch in 1/2 cup cold water, ensuring no lumps remain.
⏱️ 2 min
- 11
Pour the dissolved cornstarch mixture into the pan with the other glaze ingredients. Whisk constantly and simmer for 1-2 minutes until the glaze thickens and becomes glossy.
⏱️ 2 min - 12
Return the cooked chicken to the pan with the glaze. Stir for 30-60 seconds to ensure the chicken is evenly coated.
⏱️ 1 min
- 13
Divide the glazed chicken among the meal prep containers with the vegetables.
⏱️ 2 min
- 14
To prepare the optional light sweet lime sauce, combine 1/2 cup 0% Greek yogurt, a squeeze of lime, a pinch of salt, and 1/8 teaspoon honey (if using) in a small bowl. Mix until well combined. Drizzle over the chicken and vegetables if desired.
⏱️ 3 min
- 15
Store prepared meals in the refrigerator for 3-4 days. To reheat, microwave for 1-2 minutes. If the sauce has thickened too much, add a splash of water before reheating.
Kitchen Tools
Nutrition Facts (per serving)
Korean BBQ Chicken Stir Fry
For the Stir Fry Vegetables
- 1000 grams mixed vegetables
- 3 cloves garlic, minced (or 1 tablespoon)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame seeds, optional
- as needed spray oil
For the Chicken
- 908 grams chicken breast, raw weight, boneless, skinless, diced
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 cloves garlic, minced (or 1 tablespoon)
- as needed spray oil
For the Chicken Glaze
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 1/2 tablespoons sriracha, adjust to spice tolerance
- 1 tablespoon rice vinegar
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 2 teaspoons cornstarch
- 1/2 cup cold water, for dissolving cornstarch
For the Optional Light Sweet Lime Sauce
- 1/2 cup 0% Greek yogurt
- 1 lime, for squeezing
- 1 pinch salt
- 1/8 teaspoon honey, optional
Instructions
- 1
Spray a large pan with spray oil and heat over medium-high heat.
⏱️ 1 min - 2
Add the mixed vegetables to the hot pan. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 15 min - 3
Add 3 cloves of minced garlic (or 1 tablespoon), 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1 teaspoon rice vinegar, and 1/2 teaspoon sesame seeds (if using) to the vegetables. Cook for an additional 1 minute, stirring to combine.
⏱️ 2 min - 4
Remove the cooked vegetables from the pan and set them aside in a bowl or meal prep containers.
⏱️ 1 min - 5
Spray the same pan again with spray oil and return it to medium heat.
⏱️ 1 min - 6
Add the diced chicken breast to the pan. Season with 1/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Cook for 8-12 minutes, stirring occasionally, until the chicken is about 80% cooked.
⏱️ 12 min - 7
Add 3 cloves of minced garlic (or 1 tablespoon) to the chicken. Continue cooking for another 2-3 minutes, stirring, until the chicken is browned and its internal temperature reaches 165°F (74°C).
⏱️ 3 min•🌡️ 165 - 8
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min - 9
In the same pan (no need to clean it), add 2 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1 to 1 1/2 tablespoons sriracha, 1 tablespoon rice vinegar, 3/4 teaspoon garlic powder, and 1/2 teaspoon ginger powder. Heat over medium-low heat.
⏱️ 1 min - 10
In a separate small bowl, thoroughly dissolve 2 teaspoons cornstarch in 1/2 cup cold water, ensuring no lumps remain.
⏱️ 2 min - 11
Pour the dissolved cornstarch mixture into the pan with the other glaze ingredients. Whisk constantly and simmer for 1-2 minutes until the glaze thickens and becomes glossy.
⏱️ 2 min - 12
Return the cooked chicken to the pan with the glaze. Stir for 30-60 seconds to ensure the chicken is evenly coated.
⏱️ 1 min - 13
Divide the glazed chicken among the meal prep containers with the vegetables.
⏱️ 2 min - 14
To prepare the optional light sweet lime sauce, combine 1/2 cup 0% Greek yogurt, a squeeze of lime, a pinch of salt, and 1/8 teaspoon honey (if using) in a small bowl. Mix until well combined. Drizzle over the chicken and vegetables if desired.
⏱️ 3 min - 15
Store prepared meals in the refrigerator for 3-4 days. To reheat, microwave for 1-2 minutes. If the sauce has thickened too much, add a splash of water before reheating.