High Protein Stir-Fried Chicken with Vegetables
Elevate your weeknight dinners with this High Protein Stir-Fried Chicken with Vegetables recipe—an irresistible blend of tender chicken strips and colorful, nutrient-packed veggies bursting with flavor. Ready in just 30 minutes, this dish combines garlic and ginger aromatics with a savory sauce featuring low-sodium soy sauce, oyster sauce, and sesame oil for the perfect balance of richness and umami. Packed with lean protein from chicken breast and crunch from vibrant vegetables like broccoli, snap peas, and carrots, this quick stir-fry is both delicious and wholesome. Ideal for busy schedules and perfect for meal prep, serve it over steamed brown rice or quinoa for a satisfying and nutritious meal.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 200 grams Broccoli florets
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 150 grams Snap peas
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Cornstarch
- 4 tablespoons Chicken stock or water
- 1 teaspoon Sesame oil
- 0.25 teaspoon Black pepper
- 1 teaspoon Ginger, minced
Instructions
Slice the chicken breast into thin strips and set aside.
Prepare the vegetables by cutting the broccoli into bite-sized florets, julienning the carrot, slicing the red bell pepper, and trimming the ends of the snap peas.
In a small bowl, mix the soy sauce, oyster sauce, cornstarch, chicken stock (or water), and sesame oil. Stir well to create a sauce and set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry for 4-5 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the broccoli, carrot, red bell pepper, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables.
Stir well to coat everything evenly in the sauce. Let the mixture simmer for 1-2 minutes until the sauce thickens slightly.
Season with black pepper to taste and adjust seasoning if needed.
Remove from heat and serve immediately. Optionally, pair with steamed brown rice or quinoa for a complete high-protein meal.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.2 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1818 mg | 39% | |
*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.
