Chicken & Veggie Stir-Fry Meal-Prep Bowls (

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Ingredients

Chicken & veggies

  • 1 lb / 450 g boneless, skinless chicken breast (sliced)
  • 4–5 cups mixed vegetables (broccoli, carrots, peas, green beans, bell pepper, etc.)
  • 3 cups cooked rice (about 1 cup per bowl)

Sauce

  • 3 tbsp soy sauce
  • 2 tbsp teriyaki sauce (or use low-sugar teriyaki)
  • 2 garlic cloves, minced
  • 1 tsp grated ginger (optional)
  • 2–4 tbsp water (to loosen)

For cooking

  • 3 tsp oil (1 tsp per bowl) or nonstick spray

Instructions

  1. Cook the rice and set aside.
  2. Heat a large pan/wok. Add 1 tsp oil, cook the chicken until browned and fully cooked.
  3. Add vegetables and stir-fry 5–7 minutes until tender-crisp.
  4. Add garlic (and ginger), stir 30 seconds.
  5. Pour in soy sauce + teriyaki + a splash of water. Simmer 1–2 minutes.
  6. Divide rice into 3 containers and top with the chicken/veggie stir-fry.

Weight Watchers Points (Estimated per bowl)

Important: WW points change depending on your plan and the exact brands you use. The most accurate method is to enter/scan ingredients in the WW app.

That said, in many WW plans:

  • Skinless chicken breast + non-starchy veggies are often 0-point foods
  • Points usually come from rice + oil + sweet sauces (teriyaki, honey, sugar)

Typical estimate (per bowl)

Assuming:

  • 1 cup cooked white rice
  • 1 tsp oil
  • 1 tbsp teriyaki + soy sauce

➡️ Estimated total: ~8–12 Points per bowl

Breakdown (approx.)

  • 1 cup cooked rice: ~5–7 Points
  • 1 tsp oil: ~1–2 Points
  • Teriyaki sauce (1 tbsp): ~1–3 Points
  • Soy sauce/garlic/ginger: 0 Points

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