High Protein Stir-Fried Chicken with Bell Peppers
Elevate your weeknight dinner with this vibrant and nutritious High Protein Stir-Fried Chicken with Bell Peppers recipe! Packed with lean, juicy chicken breast and a colorful medley of red, green, and yellow bell peppers, this dish is a feast for both the eyes and the palate. A savory sauce made from low-sodium soy sauce, a hint of honey, and cornstarch creates the perfect glaze, while garlic and sesame oil add aromatic depth. Ready in just 30 minutes, this quick and easy weekday meal is perfect for health-conscious foodies looking to enjoy a protein-rich, low-carb option or serve it over rice for a heartier dish. Perfectly balanced with crisp textures, bold flavors, and simple cooking techniques, it's a surefire way to satisfy your cravings while keeping things light.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 3 cloves Garlic, minced
- 3 tablespoons Low-sodium soy sauce
- 1 teaspoon Honey (optional for slight sweetness)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame oil
- 2 tablespoons Canola or vegetable oil
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt (optional)
- 2 stalks Green onions (optional for garnish)
Instructions
Cut the chicken breasts into thin strips or bite-sized pieces and set aside.
Wash and slice the red, green, and yellow bell peppers into thin strips. Mince the garlic cloves and slice the green onions, if using, for garnish.
In a small bowl, mix the low-sodium soy sauce, honey (if using), cornstarch, and water until smooth. Set the sauce mixture aside.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of canola or vegetable oil and let it heat up.
Add the chicken pieces to the hot skillet. Stir-fry the chicken for 5-7 minutes or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add 1 tablespoon of sesame oil. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet. Stir-fry the peppers for 3-4 minutes until they are tender but still slightly crisp.
Return the cooked chicken to the skillet. Pour the prepared sauce mixture over the chicken and bell peppers. Stir everything well to coat the ingredients evenly in the sauce.
Continue to cook the stir-fry for another 2-3 minutes, allowing the sauce to thicken slightly. Add ground black pepper and salt to taste, if needed.
Remove from heat and garnish with sliced green onions, if desired. Serve hot over steamed rice, quinoa, or enjoy on its own for a low-carb option.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2991 mg | 130% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.6 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2512 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.
