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a classic that works

Chicken stir-fry with crunchy veggies and light soy sauce

An everyday dish for 2, ready in 25 minutes, around $2.34 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $2.34a serving
557kcalper serving
46gof protein
In season in OctoberFreezes well
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Step-by-step recipe

check things off as you go

  1. Cook the rice

    Rinse the basmati rice under cold water until the water runs clear. Put it in the saucepan with 300 ml of cold water and a pinch of salt. Bring to a boil, then turn the heat down, cover and cook for 12 min over low heat.

    Tip · For perfect rice, don't lift the lid while it cooks. Let the steam do its job.

  2. Cut the veggies

    Peel the carrot and cut it into thin slices. Seed the red bell pepper and cut it into strips. Break the broccoli into florets. Peel and thinly slice the red onion. Peel and chop the garlic. Grate or finely chop the ginger.

  3. Cook the chicken

    In the wok or skillet, heat the olive oil over medium heat. Add the diced chicken breasts and brown them for 4 to 5 min, stirring. Season lightly with salt and pepper. Set aside in a bowl.

  4. Cook the aromatics

    In the same wok, add the onion, garlic and ginger. Cook for 2 min over medium heat until fragrant. Add the carrots and cook for 3 min, stirring.

    Tip · If the ginger is too strong, cut it down to 3 g or add a pinch of sugar to balance it.

  5. Add the veggies

    Stir in the bell pepper and broccoli. Stir-fry for 3 min over high heat so they stay crisp. Add the light soy sauce and mix well.

  6. Finish cooking

    Return the chicken to the wok with the veggies. Heat for 2 min over medium heat to mix everything and warm the chicken through. Taste and adjust the seasoning if needed.

  7. Serve hot

    Divide the rice between two plates and top with the chicken and veggie stir-fry. Serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 557 kcal. 52% comes from carbs, 33% from protein and 11% from fat.

72 gCarbs
46 gProtein
7 gFat
Per serving (the dish for 2, divided by 2)
Energy557 kcal
Protein45.9 g
Carbs72.4 g
of which sugars11.2 g
Fat6.9 g
of which saturated fat1.5 g
Fiber8.9 g
Salt2.5 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.34 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.68for 2 people
≈ $2.34a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

chicken breasts, red bell peppers, carrots…