High Protein Chicken Stir-Fry with Vegetables

Fuel your day with this High Protein Chicken Stir-Fry with Vegetables, a quick and nutritious dish that’s packed with lean protein, vibrant veggies, and bold Asian-inspired flavors. Succulent slices of tender chicken breast are marinated in soy sauce and lightly coated with cornstarch for a velvety texture before being stir-fried to perfection. Crisp broccoli florets, colorful bell peppers, sweet snap peas, and julienned carrots are tossed in a savory blend of low-sodium chicken broth, oyster sauce, and a hint of sesame oil, creating a harmonious balance of taste and texture. Topped with toasted sesame seeds and fresh green onions, this one-pan wonder is ready in under 40 minutes, making it the ultimate weeknight dinner. Serve it over steamed rice or quinoa for a wholesome, protein-packed meal the whole family will love.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Slice the chicken breasts thinly against the grain into bite-sized strips.

Step 2

In a medium bowl, mix cornstarch with 1 tablespoon of soy sauce. Add the chicken strips and toss to coat evenly.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.

Step 4

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.

Step 5

In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.

Step 6

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.

Step 7

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.

Step 8

Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.

Step 9

Drizzle the sesame oil over the stir-fry and mix well.

Step 10

Garnish with toasted sesame seeds and sliced green onions before serving.

Step 11

Serve the stir-fry hot over a bed of steamed rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1355.0g)

Amount per serving	% Daily Value*
Calories	1586.3

Total Fat 64.2g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 8.6g
Cholesterol 425mg	0%
Sodium 3534.9mg	0%
Total Carbohydrate 68.4g	0%
Dietary Fiber 18.5g	0%
Total Sugars 18.0g
Protein 178.1g	0%

Vitamin D 5IU	0%
Calcium 354.9mg	0%
Iron 11.6mg	0%
Potassium 2318.0mg	0%

*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.

Source of Calories

Fat: 36.9%

Protein: 45.6%

Carbs: 17.5%