Super easy to make for the week ahead with a medley of veggies and protein to cover all your bases. Here are my notes (hopefully they're useful to someone else):
1. Adding 2/3 of the sauce to the veggies on the pan, toss that up to coat evenly, and then add the chicken to the remaining sauce to coat wholly and allow to marinade for a little. This should keep everything flavourful and moist.
2. Split this recipe into 6 servings as opposed to 4 servings. Dividing each tray into thirds gives you about 200g per third which should be enough for lunch every day of the work week. Remember to spoon some of the sauce from the pan into each container if you're splitting it up.
3. Change things up by eating it alone, eating it with rice, throwing it into a pan with some rice or egg noodles and making a really fast fried rice / stir fry noodle. You don't need to add any sauce when stir frying provided you saved some sauce into the container.
4. Add cashews for a bit of a texture change. I would add cashews on the day you intend to eat it so that they don't lose their crunch.
