High Protein Chicken Stir-Fry with Vegetables
Elevate your weeknight dinners with this flavorful High Protein Chicken Stir-Fry with Vegetables, a quick and wholesome recipe that's packed with lean chicken, vibrant veggies, and a medley of savory sauces. Perfectly stir-fried to tender-crisp perfection, this dish brings together broccoli, red bell peppers, carrots, and sugar snap peas in a delicious blend of soy sauce, oyster sauce, and sesame oil. With just 35 minutes from prep to plate, this high-protein meal is ideal for busy schedules and provides a balanced blend of nutrients. Garnished with toasted sesame seeds and green onions, it’s as visually pleasing as it is irresistibly tasty. Serve it over steamed rice or quinoa for a satisfying, healthy dinner packed with flavor and texture!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 200 grams broccoli florets
- 1 unit red bell pepper, sliced
- 1 large unit carrot, julienned
- 100 grams sugar snap peas
- 150 milliliters low sodium chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 units green onions, sliced
Instructions
Slice the chicken breasts thinly against the grain into bite-sized strips.
In a medium bowl, mix cornstarch with 1 tablespoon of soy sauce. Add the chicken strips and toss to coat evenly.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Once the oil is shimmering, add the coated chicken strips and cook for about 5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
Add broccoli florets, sliced red bell pepper, julienned carrot, and sugar snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes until they are just tender yet still crisp.
Return the cooked chicken to the skillet. Stir in the chicken broth, the remaining 2 tablespoons of soy sauce, and oyster sauce. Stir well to combine.
Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
Drizzle the sesame oil over the stir-fry and mix well.
Garnish with toasted sesame seeds and sliced green onions before serving.
Serve the stir-fry hot over a bed of steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 18.0 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2318 mg | 49% | |
*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.
