High-Protein Chicken Veggie Stir-Fry (Printable)

Quick stir-fry with lean chicken breast and fresh vegetables for a protein-packed, nutritious meal.

# What You'll 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

# How-To Steps:

01 - In a small bowl, whisk together soy sauce or tamari, oyster sauce if using, rice vinegar, sesame oil, ginger, garlic, chili flakes, and cornstarch slurry. 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. Remove chicken from pan and set aside.
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 achieve a crisp-tender texture.
05 - Return chicken to the pan with prepared sauce. Toss all ingredients together and cook for 2 to 3 minutes until sauce thickens and coats everything evenly.
06 - Garnish with sliced spring onions and serve immediately.

# Expert Tips:

01 -
  • It's genuinely ready in 30 minutes, which means you can make it on a random Tuesday without losing your mind.
  • The sauce tastes indulgent but the whole plate sits light in your stomach, no afternoon energy crash waiting.
  • You can throw in whatever vegetables you have lurking around, so there's no waste and zero pressure to shop perfectly.
02 -
  • Don't overcrowd the pan when you cook the chicken; if it's packed in there, it steams instead of searing, and you lose that crucial texture.
  • The cornstarch matters more than you think—without it, you get a thin, forgettable sauce, but with it, everything becomes cohesive and clings together.
03 -
  • Slice your chicken ahead of time and keep it cold until you're ready to cook; it speeds up the actual cooking process and gives you confidence.
  • Taste the sauce before you add it to the pan—if it needs more salt or acid, adjust then instead of trying to fix it later.
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