Is this low carb stir fry good for meal prep?

Yes, actually it gets better the next day. Flavors soak in, and you can eat it hot or cold.

Can I use frozen vegetables?

Sure! Just let them thaw a bit and drain first so they don’t water down the stir fry.

Turn up the heat for a minute to thicken it, or stir in a pinch of xanthan gum.

Not at all. Beef, shrimp, tofu, or even leftover pork work awesome.

Don’t overcook high heat, short time in the pan, and don’t crowd. Simple, right?

Scale

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Heat a large pan over high heat until hot.
Add oil to the pan and toss in the diced chicken. Sizzle until golden brown, then remove from the pan.
Add the broccoli, bell peppers, zucchini, snap peas, and cauliflower rice to the pan. Stir-fry for 1-2 minutes, ensuring vegetables remain crisp.
Add the cooked chicken back into the pan with minced garlic, ginger, soy sauce, and crushed red pepper flakes. Stir and cook for another minute.
Adjust seasoning with salt, pepper, and a splash of lime juice. Serve hot, garnished with sesame seeds and green onions.

Feel free to substitute any protein or vegetables based on what you have on hand. Perfect for meal prep!