Swap the brown rice for cauliflower rice, to make a lower carb version of this dish.

Equipment Needed

Measuring cups and spoons, rice cooker or pot and lid, knife, cutting board, large sauté pan, spatula, large spoon and small bowls


Chop the zucchini, carrots, celery, peppers, green onions, broccoli florets and baby bok choy into bite-size pieces.

Cook 2 cups of brown rice according to package instructions and let cool.

Dice the chicken breasts into bite-size pieces and place in a bowl.

In a large sauté pan over high heat, add 3 tablespoons of sesame oil. Add all of the vegetables except for the baby bok choy.

Sauté for 5 to 7 minutes or until the vegetables are 75 percent cooked. Remove the vegetables from the pan and set them aside.

Wash the pan and return to the heat. When the pan is hot, add 2 tablespoons avocado oil and the diced chicken breasts.

Sauté for 5 minutes, add the chili flakes and the chopped garlic and ginger and sauté for an additional 3 minutes.

Add the remaining 2 tablespoons of sesame oil, xylitol sweetener, apple cider vinegar, lime juice, soy sauce and vegetable broth. Simmer for 10 minutes over medium heat.

While the chicken simmers, combine the cornstarch and water in a small bowl until the consistency is smooth with no lumps. Add the mixture to the simmering chicken to thicken sauce.

Add the baby bok choy and let simmer for 5 additional minutes, stirring constantly.

Lay out five meal prep containers, place one cup of cooked brown rice in each, followed by 1/5 of vegetable stirfry, 1/5 of the chicken and sauce mixture and top each portion with a lime wedge for garnish.