High Protein Chicken and Bell Pepper Stir-Fry
Quick, colorful, and protein-packed, this High Protein Chicken and Bell Pepper Stir-Fry is a vibrant addition to your weeknight dinner rotation! Featuring tender, seasoned chicken breasts and a trio of red, green, and yellow bell peppers, this recipe bursts with flavor and nutrition. The sauce, made with soy sauce, oyster sauce, sesame oil, and a touch of cornstarch, adds a rich, glossy finish to the dish while ginger and garlic lend a fragrant depth. Ready in just 30 minutes, this stir-fry is perfect for meal prep or serving over fluffy steamed rice or quinoa for a balanced, high-protein meal that's as satisfying as it is healthy. Whether you're aiming for a quick fix or a colorful culinary centerpiece, this stir-fry has you covered!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 3 cloves Garlic
- 1 inch Ginger
- 2 stalks Green onions
- 2 tablespoons Vegetable oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breasts into bite-sized strips. Season with salt and black pepper, and set aside.
Deseed the red, green, and yellow bell peppers. Slice them into thin strips.
Mince the garlic and ginger. Slice the green onions into thin rounds, separating the white parts from the green tops.
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Mix until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for about 5 minutes until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
Add the sliced bell peppers to the pan. Stir-fry for about 3 minutes, until they begin to soften.
Return the chicken to the pan with the bell peppers. Pour the sauce over the chicken and vegetables. Stir constantly until the sauce thickens and evenly coats the contents of the pan, about 2 minutes.
Add the green parts of the green onions for a fresh touch and give everything one last stir.
Serve immediately over steamed rice or quinoa for a complete high-protein meal.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 10.7 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2617 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
