High Protein Stir-Fried Chicken with Bell Peppers
Elevate your weeknight dinners with this vibrant and nutritious High Protein Stir-Fried Chicken with Bell Peppers! Loaded with lean, juicy chicken breast and a colorful medley of red, green, and yellow bell peppers, this quick 30-minute recipe is a feast for the eyes and the taste buds. Infused with the aromatic flavors of garlic and sesame oil, and coated in a savory soy-based sauce with a hint of optional honey sweetness, this dish strikes the perfect balance of flavor and health. Perfect for busy days, this easy-to-make stir-fry is a high-protein, low-carb delight that can be served over fluffy steamed rice, quinoa, or enjoyed on its own for a guilt-free meal. With minimal prep and maximum flavor, it's the ultimate recipe for a wholesome, flavorful dinner.
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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)
Directions
Step 1
Cut the chicken breasts into thin strips or bite-sized pieces and set aside.
Step 2
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.
Step 3
In a small bowl, mix the low-sodium soy sauce, honey (if using), cornstarch, and water until smooth. Set the sauce mixture aside.
Step 4
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of canola or vegetable oil and let it heat up.
Step 5
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.
Step 6
In the same skillet, add 1 tablespoon of sesame oil. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Step 7
Add the sliced bell peppers to the skillet. Stir-fry the peppers for 3-4 minutes until they are tender but still slightly crisp.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (1211.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1425.7 |
| Total Fat 61.4g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 425mg | 0% |
| Sodium 2990.6mg | 0% |
| Total Carbohydrate 48.4g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 15.6g | |
| Protein 167.5g | 0% |
| Vitamin D 65IU | 0% |
| Calcium 130.4mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2512.3mg | 0% |
Source of Calories