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High Protein Chicken Stir Fry - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts, thinly sliced (thighs also work).
  • Vegetables: 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 small carrot, thinly sliced
  • 1 small red onion, sliced
  • 1 cup snow peas or snap peas
  • 2 green onions, sliced (for garnish)
  • Aromatics: 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Sauce: 1/3 cup low-sodium soy sauce or tamari
  • 2 tablespoons oyster sauce (or hoisin for sweeter flavor)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1–2 teaspoons honey or brown sugar (optional, to balance saltiness)
  • 1/2 teaspoon crushed red pepper flakes or a dash of sriracha (optional)
  • 1/2 cup low-sodium chicken broth or water
  • 2 teaspoons cornstarch
  • Cooking oil: 1–2 tablespoons neutral oil (avocado, canola, or peanut oil).
  • Optional add-ins: Toasted sesame seeds, cashews or peanuts, lime wedges.
  • To serve: Cooked brown rice, jasmine rice, noodles, or cauliflower rice.

Method
 

  1. Prep everything first. Slice the chicken thinly across the grain. Chop all vegetables and mince garlic and ginger. Stir-fries cook fast, so having everything ready makes a difference.
  2. Make the sauce. In a bowl or measuring cup, whisk soy sauce, oyster sauce, rice vinegar, sesame oil, honey, red pepper flakes, chicken broth, and cornstarch until smooth. Set aside.
  3. Heat the pan properly. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it get hot until it shimmers.
  4. Cook the chicken. Add the chicken in a single layer. Season lightly with salt and pepper. Stir-fry for 4–6 minutes until just cooked through and lightly browned. Transfer to a plate.
  5. Stir-fry hearty veggies. Add a splash more oil. Toss in broccoli, carrots, and onion. Cook 2–3 minutes, stirring often, until crisp-tender.
  6. Add quick-cooking veggies. Stir in bell pepper and snow peas. Cook 1–2 minutes more so they stay bright and crisp.
  7. Add aromatics. Push veggies to the sides, add garlic and ginger to the center. Cook 30 seconds until fragrant, stirring to prevent burning.
  8. Combine and sauce. Return chicken to the pan. Whisk the sauce again (cornstarch can settle), then pour it in. Stir constantly for 1–2 minutes until the sauce thickens and coats everything.
  9. Finish and garnish. Taste and adjust seasoning with more soy, vinegar, or chili. Sprinkle green onions and sesame seeds. Add nuts if using.
  10. Serve hot. Spoon over rice or noodles. Squeeze a little lime for brightness if you like.