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Chicken & Veggie Stir-Fry Cups - Quick, Colorful, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Stir-Fry:
  • 1.25–1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or snow peas, trimmed
  • 1 medium carrot, cut into matchsticks
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup broccoli florets, small bite-size pieces
  • 3 green onions, sliced (white and green parts separated)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • For the Sauce:
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon oyster sauce (optional but adds depth)
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons honey or maple syrup
  • 1 teaspoon sesame oil
  • 1/3 cup chicken broth or water
  • 1 teaspoon cornstarch (for thickening)
  • Red pepper flakes or chili-garlic sauce to taste (optional)
  • To Serve:
  • 1–2 heads butter lettuce, Boston lettuce, or romaine hearts, leaves separated
  • Sesame seeds, for garnish
  • Lime wedges, for squeezing over the top

Method
 

  1. Prep everything first. Stir-fries move fast, so slice the chicken and veggies, mince the garlic and ginger, and separate the lettuce leaves. Pat the lettuce dry so it stays crisp.
  2. Toss chicken with cornstarch. In a bowl, combine the sliced chicken with 1 tablespoon cornstarch and a pinch of salt. This helps the chicken brown and stay tender.
  3. Whisk the sauce. In a small bowl, whisk soy sauce, oyster sauce (if using), rice vinegar, honey, sesame oil, broth, 1 teaspoon cornstarch, and optional chili. Set aside.
  4. Heat the pan. Warm a large skillet or wok over medium-high heat. Add the oil and swirl to coat.
  5. Cook the chicken. Add chicken in an even layer. Let it sear for 1–2 minutes before stirring. Cook until just no longer pink, about 4–5 minutes. Remove to a plate.
  6. Stir-fry the veggies. Add a touch more oil if needed. Add broccoli, carrots, and bell pepper first; cook 2 minutes, stirring often. Add zucchini, snap peas, and the white parts of green onions; cook 2–3 minutes more until crisp-tender.
  7. Add aromatics. Push veggies to the sides. In the center, add garlic and ginger. Stir 30 seconds until fragrant.
  8. Combine and sauce. Return chicken and any juices to the pan. Pour in the sauce and toss. Cook 1–2 minutes until the sauce thickens and glazes everything. Remove from heat and sprinkle with the green parts of the green onions.
  9. Assemble cups. Spoon the stir-fry into lettuce leaves. Top with sesame seeds and a squeeze of lime. Serve immediately.