High-Protein Chicken Veggie Stir-Fry (Printable Version)

Quick stir-fry with lean chicken breast and colorful crisp vegetables for a protein-packed dish.

# What You Need:

→ Protein

01 - 1.1 lb skinless, boneless chicken breast, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced
05 - 3.5 oz snap peas, trimmed
06 - 1 medium carrot, julienned
07 - 3.5 oz broccoli florets
08 - 2 spring onions, sliced

→ Sauce

09 - 2 tablespoons low-sodium soy sauce or tamari
10 - 2 tablespoons oyster sauce, optional
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 1 tablespoon fresh ginger, grated
14 - 2 garlic cloves, minced
15 - 1 teaspoon chili flakes, optional
16 - 1 teaspoon cornstarch mixed with 2 tablespoons water

→ Cooking

17 - 2 teaspoons vegetable oil

# Step-by-Step:

01 - Whisk together soy sauce or tamari, oyster sauce if using, rice vinegar, sesame oil, ginger, garlic, chili flakes, and cornstarch slurry in a small bowl. Set aside.
02 - Heat 1 teaspoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add chicken slices and stir-fry until lightly golden and cooked through, approximately 4 to 5 minutes. Transfer chicken to a plate.
03 - Add remaining oil to the pan. Add broccoli, carrot, and snap peas. Stir-fry for 2 minutes.
04 - Add bell peppers and zucchini. Continue stir-frying for 2 to 3 minutes until vegetables are crisp-tender.
05 - Return chicken to the pan with the prepared sauce. Toss all ingredients together and cook for 2 to 3 minutes until sauce thickens and coats everything evenly.
06 - Transfer to serving dishes. Garnish with sliced spring onions and serve immediately.

# Expert Advice:

01 -
  • It's ready in 30 minutes flat, which means you can make it on a weeknight without stress or takeout temptation.
  • Real chicken protein keeps you full for hours, and all those colorful vegetables mean you're actually eating something that makes your body feel good.
02 -
  • Slice your chicken thin and let your pan get truly hot before it goes in—these two things are the difference between tender, flavorful chicken and tough, chewy disappointment.
  • Add vegetables in stages by cooking time, not all at once, or you'll end up with some pieces raw and others overdone.
03 -
  • Prep everything before you turn the heat on—stir-frying moves fast, and there's no time to chop while things are cooking.
  • If your sauce doesn't thicken, you might have added too much liquid or your cornstarch didn't mix properly; next time, whisk the slurry one more time right before pouring.
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