Vietnamese Inspired Stir Fry Meal Prep

• portions: Makes 6 servings
• temps total: 4 minutes

Ingrédients

29oz 93/7 ground chicken or turkey (I use 93/7% here)

225g (~1 cup) white rice, washed

225g (~1 cup) quinoa, washed

32oz (4 cups) chicken broth, homemade or store bought

2 birds eye chilli or jalapeño, deseeded and finely chopped (adjust to taste)

150g (1/2 large) red onion, sliced

1 cucumber, cored and chopped

150g (2 large) carrots, sliced

1/3 cup coriander/cilantro leaves, plus extra to garnish*

1/3 cup mint leaves, plus extra to garnish

2 limes, cut into wedges for garnish

Sauce~

1 tsp cornstarch

1 Tbsp water

2 1/2 tbsp lime juice (1 to 2 limes)

2 Tbsp fish sauce

1 Tbsp brown sugar

1 tsp red chili flake

1 Tbsp fresh ginger, grated or very finely chopped

2 garlic cloves, minced

I used green onion to garnish because I ran out of cilantro

Instructions

Begin by washing and cooking the rice/quinoa and prepping the vegetables.

Heat deep pan over medium-high heat and add oil.

Once oil is slightly smoking, add ground meat. Let cook undisturbed for 3-6min before beginning to break up.

In a small bowl, combine sauce ingredients.

Add sauce to pan and cook until thickened.

Remove pan from heat and stir in vegetables.

Assemble into meal prep containers, garnish with cilantro and mint leaf, and add lime wedge.

Enjoy!