Description
This High Protein Chicken Stir Fry 20 Minute recipe offers a quick chicken stir fry perfect for easy dinner options. It is ideal for weeknight dinners and family dinners, delivering healthy high protein meals with crisp veggies and lean chicken breast.
Ingredients
Scale
- 2 tablespoons olive oil or avocado oil divided
- 1 lb boneless skinless chicken breasts cut into thin strips
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- 2 bell peppers sliced into thin strips (I use 1 red and 1 yellow bell pepper)
- 1 cup snap peas or snow peas
- 3 green onions ends trimmed and sliced white and green parts separated
- Optional for serving cooked rice sesame seeds
- For the Stir-Fry Sauce ½ cup coconut aminos*
- 2 tablespoons toasted sesame oil
- 2 tablespoons tomato paste
- 1 tablespoon pure honey
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger (may sub ½ teaspoon ground ginger)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken strips seasoned with salt and pepper, cooking for 5 to 6 minutes until one side is lightly browned, then turn the pieces over and cook through before transferring them to a plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet and toss in the sliced bell peppers, peas, and the white parts of the green onions. Stir frequently and cook until the vegetables become tender, about 4 to 5 minutes.
- While the vegetables are cooking, whisk together coconut aminos, toasted sesame oil, tomato paste, honey, garlic, grated ginger, red pepper flakes, and black pepper in a small bowl and set the sauce aside.
- Return the chicken to the skillet with the vegetables and stir to combine. Pour the prepared sauce over everything, mix well to coat evenly, then bring to a boil. Once boiling, reduce the heat and simmer for about 2 minutes until the sauce thickens slightly.
- Serve the stir fry hot over cooked rice and garnish with the green onion tops and sesame seeds if desired.
Notes
- *May sub soy sauce tamari or shoyu for the coconut aminos If using one of those use half the amount of coconut aminos plus an equal amount of water For example to replace ½ cup coconut aminos use ¼ cup soy sauce + ¼ cup water Add more red pepper flakes for a spicier taste or omit them for less heat
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the stir-fry
- Calories: 345
- Sugar: 15 g
- Sodium: 779 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg