High-Protein Chicken Veggie Stir-Fry (Print)

Lean chicken breast with crisp vegetables in savory Asian-style sauce, ready in 30 minutes for a satisfying protein-packed meal.

# Ingredients:

→ Protein

01 - 1.1 lb skinless, boneless chicken breast, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced
05 - 3.5 oz snap peas, trimmed
06 - 1 medium carrot, julienned
07 - 3.5 oz broccoli florets
08 - 2 spring onions, sliced

→ Sauce

09 - 2 tbsp low-sodium soy sauce or tamari
10 - 2 tbsp oyster sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp sesame oil
13 - 1 tbsp fresh ginger, grated
14 - 2 garlic cloves, minced
15 - 1 tsp chili flakes
16 - 1 tsp cornstarch mixed with 2 tbsp water

→ Cooking

17 - 2 tsp vegetable oil

# Instructions:

01 - In a small bowl, whisk together soy sauce or tamari, oyster sauce, rice vinegar, sesame oil, ginger, garlic, chili flakes, and cornstarch slurry. Set aside.
02 - Heat 1 teaspoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add chicken slices and stir-fry until lightly golden and just cooked through, approximately 4 to 5 minutes. Remove chicken and set aside.
03 - Add remaining oil to the pan. Add broccoli, carrot, and snap peas. Stir-fry for 2 minutes.
04 - Add bell peppers and zucchini, continue to stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
05 - Return chicken to the pan along with prepared sauce. Toss everything together and cook for 2 to 3 minutes until sauce thickens and everything is well coated.
06 - Garnish with sliced spring onions and serve immediately.

# Pro Tips:

01 -
  • It's done in 30 minutes flat, which means you can have dinner ready before your energy crashes after work.
  • The chicken stays tender and juicy without any fussy techniques, and the vegetables are crisp instead of that sad mushy stuff.
  • You'll actually feel satisfied and full for hours because of the protein, not like you're eating air with vegetables.
02 -
  • Don't overcrowd your pan or the vegetables will steam instead of sear, so work in batches if you have to.
  • The cornstarch slurry is the difference between a sauce that clings to your food and one that puddles sadly at the bottom of your plate.
03 -
  • Keep all your ingredients prepped and lined up before you start cooking because once the pan is hot, there's no time for chopping.
  • If your sauce seems too thin after you add it, give it another minute over heat and the cornstarch will finish thickening.
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