Meal Prep · Indian
Chicken Stir Fry
A vibrant and aromatic Indian-inspired chicken stir fry that’s quick, healthy, and packed with flavor.
Ingredients
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Step-by-step- In a large bowl, toss the chicken pieces with salt, turmeric powder, and red chili powder. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the same pan. Add sliced onions and cook until softened, about 3-4 minutes.
- Stir in minced garlic, grated ginger, and green chilies (if using). Sauté for 1 minute until fragrant.
- Add red and green bell peppers and broccoli florets. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
- Add ground cumin, ground coriander, and garam masala to the vegetables. Cook for 1 minute, stirring constantly, until spices are fragrant.
- Return the cooked chicken to the pan. Add soy sauce, rice vinegar, and honey. Toss everything together to coat evenly.
- Cook for another 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld.
- Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve immediately with cooked basmati rice or quinoa.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 45 g |
| Fat | 15 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover stir fry in an airtight container in the refrigerator.
Freezer Up to 2 months
Allow to cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a splash of water or broth until heated through, or microwave in short bursts, stirring occasionally.
Chef’s Corner
- For extra spice, increase the amount of red chili powder or add a pinch of cayenne pepper.
- Don’t overcrowd the pan when cooking the chicken or vegetables; cook in batches if necessary to ensure even browning and prevent steaming.
- Vary the vegetables based on what’s in season or your preference – mushrooms, snap peas, carrots, or baby corn work well.
