A simple chicken and veggie stir-fry style recipe that’s quick and easy to throw together. Pair with white or brown rice for the perfect Sunday Meal Prep bowls! Meal Prep Spicy Chicken and Asparagus Rice Bowls and lunch for the week is ready!
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I’m really trying to get more veggies in my meal prep – and especially trying to avoid food waste. I realized frozen vegetables are helpful for exactly this purpose. Basically they aren’t going to go bad nearly as fast while they sit and wait to be eaten. Like the peas in this recipe. I was craving peas, and they just hang out in the freezer until you need them. Easy.
BUT. Did you know that sometimes frozen produce can offer very slightly higher levels of nutrients than the fresh version stored in the fridge? These veggies are frozen at the peak of their ripeness, and then held on pause the freezer until thawed. I know I know, the quality of my health isn’t determined by whether I use fresh or frozen peas in my stir fry. But I’m just glad they aren’t worse for you in some way. So that’s good right? This is asparagus is totally fresh by the way.
I also found this article called 5 Ways to Make Frozen Vegetables Suck a Little Less. I should probably read that before I go crazy with frozen veggies… and get a bigger freezer.
I love this recipe for a few reasons:
- Favorite flavor – Sambal Oelek is the main feature in this recipe, an excellent ground chili paste. I love it because I can turn up the heat, while adding delicious flavor and not dousing the dish in sriracha. You should invest in some of this stuff. They sell at pretty much any grocery store!
- Perfectly easy to reheat at home or work. Not too juicy, stinky, or messy.
- I use a rice cooker to cook the brown rice and it’s hands down the easiest part of this recipe (if you can remember the rice to liquid ratio which I really suck at). I use this Aroma rice cooker which solves not only my rice probs, but my quinoa probs too!!
- I’m not really a huge fan of asparagus all by it self, but with some juicy chicken and spicy sauce? Yesss please.
Of course, you can use whatever veggies you have hanging out in your produce drawer (or the freezer!), such as broccoli, peppers, carrots, and more. I think the sauce would go well with any of them. Enjoy this easy breezy meal prep!
Other meal prep recipes from Project Meal Plan:
- Meal Prep Ground Turkey Snap Pea Stir Fry Rice Bowls
- Meal Prep Turkey Taco Black Bean Salads
- Meal Prep Slow Cooker Chicken Teriyaki Quinoa Bowls
A simple stir-fry style recipe that’s quick and easy to throw together. Pair with white or brown rice for the perfect Sunday Meal Prep bowls!
- 1-1.5 pounds boneless skinless chicken breast (4-6 ounces per meal), cut into 1-2 inch chunks
- 1 1/2 cups uncooked short grain brown rice + cooking liquid
- 1 pound fresh asparagus, woody stems removed and cut into 2-3 inch spears
- 1 cup frozen peas
- 3 tablespoons EVOO or avocado oil
- 1 tablespoon cornstarch + 2 tablespoons water stirred into a slurry
- 1/4 teaspoon salt/pepper
For the sauce:
- 3 tablespoons low sodium soy sauce
- 1/2 tablespoon fish sauce
- 1 tablespoon honey
- 2 tablespoons Sambal Oelek (ground chili paste)
- 1/2 tablespoon sriracha
- 1/2 tablespoon minced garlic
- Cook brown rice according to package directions in water or broth (I use a rice cooker for mine).
- Add all sauce ingredients to a mason jar or small bowl and mix until completely combined.
- Heat 2 tablespoons oil in a wok or large saute pan over medium-high heat. When hot, add chicken, and season with salt and pepper. Cook for 6-8 minutes or until cooked through and just beginning to brown, stirring occasionally to ensure even cooking. Remove the chicken from the pan and set aside.
- Heat 1 tablespoon oil in the same pan, and immediately add asparagus. Cook for 3-4 minutes stirring frequently, until bright green yet still firm. Add peas and stir until they no long appear frozen (about 30 seconds). Add sauce, and return chicken to the pan. Stir until everything is evenly coated in sauce, and sauce begins to bubble. Add the cornstarch slurry and stir until the sauce has thickened, about 1-2 minutes.
- Portion rice and stir fry into four air tight containers and eat with four days. Enjoy!
This dish is mildly spicy, so if you don’t like the spice, leave out the sriracha and/or Sambal Oelek.
Nutrition information estimated with My Fitness Pal.
Adapted from Chicken and Broccoli Stir Fry from The Food Network.
- Serving Size: 1 bowl
- Calories: 514
- Fat: 13g
- Carbohydrates: 70g
- Protein: 39g
To make this recipe, I used:
Thank you so much for checking out my Meal Prep Spicy Chicken and Asparagus Rice Bowls! Tag @projectmealplan on social media if you meal prep! I’d love to see what you’ve created. Follow me on Pinterest for meal inspiration every single day. Thanks in advance!