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

Quick, vibrant Asian-style dish with tender chicken and colorful vegetables, ready in 30 minutes.

# 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
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
16 - 1 teaspoon cornstarch mixed with 2 tablespoons water

→ For Cooking

17 - 2 teaspoons vegetable oil

# How to Make It:

01 - In a small bowl, whisk together soy sauce or tamari, oyster sauce, 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. Transfer 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 everything together and cook for 2 to 3 minutes until sauce thickens and coats all ingredients evenly.
06 - Garnish with sliced spring onions and serve immediately.

# Additional Tips::

01 -
  • It comes together in 30 minutes flat, so you won't be tempted to order takeout when hunger hits hard.
  • Your protein intake hits the mark without tasting like punishment, thanks to that glossy, ginger-garlic sauce coating everything.
  • The crisp-tender vegetables actually make your taste buds happy instead of just checking a nutrition box.
02 -
  • Don't crowd the pan when cooking chicken or it'll steam instead of sear—if your skillet is small, work in two batches even though it feels inefficient.
  • The cornstarch slurry only works if you've got actual vegetables that released moisture; if your pan is too dry, the sauce won't thicken and everything slides around.
  • Slicing your chicken thin is non-negotiable because thick chunks will dry out before the vegetables are even half-cooked.
03 -
  • Toast sesame seeds in a dry pan for 30 seconds before sprinkling them on top—it wakes up their flavor and makes the dish feel more intentional.
  • If you can't find fresh ginger or you're in a rush, frozen ginger works almost as well and grates easily without the mess.
  • A squeeze of fresh lime juice at the very end brightens everything and prevents the dish from tasting heavy.
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