High Protein Stir-Fried Chicken with Vegetables

Fuel your body with this delicious and nutrient-packed High Protein Stir-Fried Chicken with Vegetables—a quick and wholesome meal perfect for busy weeknights! Tender strips of lean chicken breast are seared to perfection and combined with vibrant, crunchy vegetables like broccoli, snap peas, carrots, and red bell peppers. The dish comes alive with a flavorful sauce made from low-sodium soy sauce, oyster sauce, and a hint of sesame oil, tying together a savory, umami-rich profile. Ready in just 30 minutes, this high-protein recipe is as nutritious as it is satisfying, offering a balanced mix of lean protein, fiber-rich veggies, and mouthwatering flavors. Pair it with steamed brown rice or quinoa for a well-rounded meal that’ll keep you energized throughout the day. Perfect for fitness enthusiasts and anyone seeking a healthy dinner idea!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables.

Step 9

Stir well to coat everything evenly in the sauce. Let the mixture simmer for 1-2 minutes until the sauce thickens slightly.

Step 10

Season with black pepper to taste and adjust seasoning if needed.

Step 11

Remove from heat and serve immediately. Optionally, pair with steamed brown rice or quinoa for a complete high-protein meal.

Nutrition Facts

Serving size	(1215.7g)

Amount per serving	% Daily Value*
Calories	1441.1

Total Fat 60.7g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 8.5g
Cholesterol 425mg	0%
Sodium 2636.7mg	0%
Total Carbohydrate 44.3g	0%
Dietary Fiber 13.4g	0%
Total Sugars 16.2g
Protein 174.5g	0%

Vitamin D 65IU	0%
Calcium 272.8mg	0%
Iron 12.1mg	0%
Potassium 1818.2mg	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: 38.4%

Protein: 49.1%

Carbs: 12.5%