High Protein Chicken and Veggie Stir Fry
Take your weeknight dinner to the next level with this High Protein Chicken and Veggie Stir Fry—a vibrant, nutrient-packed meal bursting with flavor and perfect for busy schedules. This quick and easy recipe combines tender, marinated chicken with a colorful medley of fresh vegetables like broccoli, bell peppers, carrots, and snow peas, all sautéed to crisp-tender perfection. The simple yet flavorful sauce, made with soy sauce, lime juice, honey, garlic, and ginger, perfectly complements the wholesome ingredients, while sesame seeds and green onions add a final burst of texture and taste. Ready in just 30 minutes, this protein-rich, low-fat dish is served over a hearty bed of brown rice or quinoa for a well-rounded, satisfying meal. Ideal for meal prep or a healthy family dinner, this stir fry is a delicious way to pack your plate with lean protein and vibrant veggies in no time.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1/4 cup Soy sauce
- 2 tbsp Fresh lime juice
- 1 tbsp Honey
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 tbsp Olive oil
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, sliced
- 1 cup Snow peas
- 2 stalks Green onions, sliced
- 2 tsp Sesame seeds
- 3 cups Cooked brown rice or quinoa
Instructions
Slice the chicken breasts into thin strips.
In a small bowl, combine soy sauce, lime juice, honey, minced garlic, and minced ginger. Stir well to create a marinade.
Place the sliced chicken in a large bowl and pour the marinade over it. Toss to coat completely and let it marinate for at least 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet, discarding excess marinade. Cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil.
Add the broccoli florets, sliced red bell pepper, sliced carrot, and snow peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and mix with the vegetables.
Sprinkle sliced green onions and sesame seeds over the stir fry. Toss everything together to combine.
Serve the chicken and veggie stir fry over cooked brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 34.1 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 337 mg | 26% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2480 mg | 53% | |
*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.
