Name: High-Protein Asian Fusion Chicken & Veggie Stir-Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast (cut into thin strips); 3 tbsp cornstarch; 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp oyster sauce; 2 tsp toasted sesame oil (divided); 2 tbsp canola or grapeseed oil; 2 cups broccoli florets; 1 large red bell pepper (sliced); 1 medium carrot (julienned or thinly sliced); 3 cloves garlic (minced); 1 tbsp fresh ginger (minced); 2 green onions (sliced, for garnish); 1 tbsp sesame seeds (for garnish); Salt and pepper (to taste)

High-Protein Asian Fusion Chicken & Veggie Stir-Fry

SweetLemon3307

This vibrant Asian fusion stir-fry is engineered for muscle-building and weight management: lean chicken breast is velveted for extra tenderness, then seared at high heat to lock in juiciness. Crisp California veggies bring color, crunch, and nutrients, while a savory, aromatic sauce ties it all together. With high protein, modest calories, and bold wok-seared flavors inspired by restaurant techniques, this dish is fast, satisfying, and perfect for anyone chasing delicious gains. Whether you’re new to stir-fries or looking to master ‘wok hei’ at home, this recipe delivers on both taste and nutrition—making healthy eating truly exciting!

Ingredients

Instructions

In a medium bowl, combine chicken strips with 2 tbsp cornstarch, 1 tbsp soy sauce, and a pinch of pepper. Toss to coat evenly—this velvets the chicken for maximum tenderness. Let sit 10 minutes while prepping veggies.
Mix remaining 1 tbsp soy sauce, rice vinegar, oyster sauce, and 1 tsp sesame oil in a small bowl to make the stir-fry sauce. Set aside.
Heat a large wok or heavy skillet over high heat until just starting to smoke. Add 1 tbsp canola oil, swirl to coat, then add chicken in a single layer. Stir-fry for 2-3 minutes until just cooked through. Remove chicken to a plate.
Return wok to high heat, add remaining 1 tbsp oil. Toss in garlic and ginger, stirring constantly for 30 seconds until fragrant. Add broccoli, bell pepper, and carrot. Stir-fry 2-3 minutes until crisp-tender, keeping everything moving.
Return chicken and any juices to the wok. Pour in the stir-fry sauce, tossing to coat everything well. Stir-fry for 1-2 more minutes until sauce thickens and everything is hot.
Turn off the heat, drizzle with 1 tsp sesame oil, and toss again. Taste and adjust seasoning with salt and pepper, if needed.
Serve immediately, garnished with green onions and sesame seeds. Pair with steamed rice or cauliflower rice if desired (not included in nutrition).