1 hr, 30 minsBatch Meal

Teriyaki chicken stir-fry with broccoli

Makes: enough for three meals
Makes: enough for three meals


  • 12 chicken thighs
  • ⅓ cup soy sauce
  • ⅓ cup sesame oil
  • ½ cup minced ginger
  • 2 tbsp minced garlic
  • 1 ½ tsp red pepper flakes
  • 12 cups broccoli
  • 6 baby bok choys
  • ¾ cup canola oil
  • 3 cups shredded carrot
  • 6 cups snow peas
  • 9 cups spinach
  • 6 green onions


    To do ahead:

  1. Cut chicken thighs into 1-inch cubes, then place in a ziplock bag or shallow dish. In a small bowl, whisk together soy sauce, 1 ½ tbsp water, the sesame oil, ginger, garlic, red pepper flakes (optional) and a pinch of salt and pepper.

  2. Add soy sauce mixture to chicken and stir (or shake bag) until chicken is well coated. Place in fridge to marinate for 1 hour.

  3. At meal time:

  4. Cut broccoli into small florets. Trim root end off baby bok choy and separate leaves.

  5. In a large skillet over medium heat, add canola oil until hot. Add chicken and the marinade. Cook, stirring, about 5 minutes or until chicken begins to brown.

  6. Stir in broccoli, carrot, baby bok choy and snow peas. Reduce heat to medium-low, cover and simmer 2 to 3 minutes, or until vegetables are tender but still vibrant. Season with salt and pepper to taste.

  7. Place spinach in the bottom of a serving bowl. Finely slice green onion. Serve chicken stir-fry on top of spinach, garnished with green onion.