High Protein Stir-Fry Chicken
Elevate your weeknight dinners with this High Protein Stir-Fry Chicken, a nutritious and flavor-packed recipe that’s perfect for health-conscious food lovers and fitness enthusiasts. Featuring tender slices of skinless, boneless chicken breast and vibrant vegetables like broccoli, red bell pepper, carrot, and zucchini, this dish is a powerhouse of lean protein and vitamins. A savory sauce made with low-sodium soy sauce, oyster sauce, hoisin sauce, ginger, and garlic provides a delicious umami boost while remaining light and wholesome. Quick to prepare in just 30 minutes, this recipe is ideal for busy schedules and pairs wonderfully with brown rice or quinoa for a balanced meal. Garnished with green onions and optional sesame seeds, it’s a visually stunning, nutrient-rich stir-fry that’s as satisfying as it is good for you!
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Recipe Information
Ingredients
- 500 grams skinless, boneless chicken breast
- 200 grams broccoli florets
- 1 piece red bell pepper
- 1 piece carrot
- 1 piece zucchini
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 3 cloves garlic
- 1 tablespoon ginger
- 1 teaspoon cornstarch
- 4 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 stalks green onions (for garnish)
- 1 tablespoon sesame seeds (optional)
Instructions
Slice the chicken breast into thin strips and set aside.
Chop the broccoli florets, bell pepper, carrot, and zucchini into bite-sized pieces.
Mince the garlic and grate the ginger.
In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, cornstarch, and water. Stir until the cornstarch dissolves completely and set the sauce mixture aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry for 4-5 minutes until fully cooked and lightly browned. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sesame oil. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and zucchini to the skillet. Stir-fry for 5-7 minutes until tender-crisp.
Return the cooked chicken to the skillet and stir to combine with the vegetables.
Pour the prepared sauce mixture into the skillet. Stir well to evenly coat the chicken and vegetables. Cook for another 2-3 minutes until the sauce thickens slightly.
Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
Serve the stir-fry immediately on its own or with brown rice or quinoa for added carbs.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4974 mg | 216% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 27.6 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2323 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.
