30-Minute Skinny Chicken Stir-Fry (Printable Version)

Lean chicken, broccoli, snap peas cooked quickly in a light and flavorful sauce, ideal for busy evenings.

# What You Need:

→ Protein

01 - 1 pound boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 2 cups broccoli florets
03 - 1 cup sugar snap peas, trimmed
04 - 1 medium red bell pepper, thinly sliced
05 - 2 green onions, sliced

→ Aromatics and Sauce

06 - 2 cloves garlic, minced
07 - 1 inch piece fresh ginger, peeled and grated
08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon honey
12 - 1 teaspoon sesame oil
13 - 2 teaspoons cornstarch
14 - 1/4 cup water

→ Cooking

15 - 1 tablespoon canola or avocado oil

→ Optional Garnish

16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or extra green onions for serving

# Step-by-Step:

01 - In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water until well combined. Set aside.
02 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until lightly browned and cooked through. Transfer chicken to a plate.
03 - In the same skillet, add garlic and ginger; sauté for 30 seconds until fragrant.
04 - Add broccoli, snap peas, and bell pepper. Stir-fry for 3 to 4 minutes until vegetables are tender yet crisp.
05 - Return chicken to the pan. Pour in the prepared sauce, tossing all ingredients to coat evenly. Cook for 2 to 3 minutes, stirring constantly, until sauce thickens and all components are heated through.
06 - Stir in green onions and remove from heat immediately.
07 - Transfer to serving plates and garnish with sesame seeds and cilantro or additional green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready from start to finish in just 30 minutes, making it perfect for busy weeknights.
  • Only 245 calories per serving with 29 g of protein and just 6 g of fat — genuinely light and satisfying.
  • A single skillet or wok does all the work, keeping cleanup minimal.
  • Naturally dairy-free and low fat, with easy swaps to make it gluten-free.
  • Endlessly adaptable — swap the chicken for tofu or shrimp, or pile it over brown rice, quinoa, or cauliflower rice.
02 -
  • Prep everything first. Stir-frying moves fast — have your chicken sliced, vegetables cut, and sauce whisked before the pan hits the heat.
  • High heat is key. A properly hot skillet or wok gives the chicken a light sear and keeps vegetables crisp rather than steamy and soft.
  • Don't crowd the pan. If your skillet is small, cook the chicken in two batches so it browns rather than steams.
  • Pre-mix the sauce. Whisking soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water together in advance ensures the sauce comes together smoothly when it hits the pan.
  • Watch the garlic and ginger. They only need 30 seconds — any longer and they can burn and turn bitter.
  • Allergen note: This recipe contains soy and shellfish (oyster sauce). Always check product labels and use tamari plus gluten-free oyster sauce if needed.
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