Name: Asian Fusion High-Protein Chicken & Veggie Stir-Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast, sliced thin (about 680g); 2 tbsp low-sodium soy sauce; 2 tbsp cornstarch; 2 tbsp neutral oil (e.g., canola or avocado); 1 tbsp fresh ginger, minced; 3 garlic cloves, minced; 1 red bell pepper, sliced; 1 small head broccoli, cut into small florets; 1 cup snap peas, trimmed; 3 green onions, sliced; 1/4 cup oyster sauce; 2 tbsp rice vinegar; 2 tsp toasted sesame oil; 1 tbsp sesame seeds (optional)

Asian Fusion High-Protein Chicken & Veggie Stir-Fry

GingerOrange1187

This Asian Fusion High-Protein Chicken & Veggie Stir-Fry is designed to maximize both flavor and protein. The secret to ultra-tender chicken is the velveting technique—marinating chicken in a cornstarch-soy mixture before a quick, high-heat stir-fry. The vibrant mix of bell peppers, broccoli, and snap peas keeps things fresh and nutrient-dense, while a punchy ginger-garlic base and umami-rich oyster sauce bring everything together. Finished with a drizzle of toasted sesame oil, this dish has all the sizzle and aroma of great wok cooking—no takeout required! Ready in under 40 minutes, it's the perfect protein-packed dinner for any busy weeknight.

Ingredients

Instructions

In a medium bowl, toss sliced chicken with 2 tbsp soy sauce and 2 tbsp cornstarch. Let marinate while prepping vegetables (velveting step for tenderness).
Prepare all vegetables: slice bell pepper, cut broccoli, trim snap peas, mince ginger and garlic, and slice green onions. Set aside.
Heat a wok or large nonstick skillet over high heat until smoking. Add 1 tbsp neutral oil, swirling to coat. Working in two batches, add half the chicken in a single layer and stir-fry for 2-3 minutes until just cooked through. Remove to a plate and repeat with remaining chicken, adding more oil if needed.
Reduce heat to medium-high. Add remaining oil to the pan. Stir-fry ginger and garlic for 30 seconds until fragrant. Add bell pepper, broccoli, and snap peas. Toss constantly for 2-3 minutes until crisp-tender.
Return chicken to the wok. Add oyster sauce and rice vinegar. Stir-fry everything together for 1-2 minutes until coated and heated through. Remove from heat, drizzle with sesame oil, and toss in green onions.
Transfer to plates or a serving platter. Sprinkle with sesame seeds if desired. Serve hot with steamed rice or grain of choice (rice not included in nutrition calculation).