High-Protein Chicken Stir-Fry

A vibrant, nutrient-packed salad bowl combining tender stir-fried chicken breast, fresh vegetables, and a zesty sesame-ginger dressing. Perfect for a wholesome lunch or dinner.

This recipe quickly became a staple in my kitchen because it’s easy to prepare and always satisfying after a busy day.

Ingredients

• Protein: 500 g (1.1 lb) skinless chicken breast, cut into bite-sized strips
• Marinade: 2 tbsp low-sodium soy sauce (or tamari for gluten-free), 1 tbsp sesame oil, 1 tbsp fresh ginger, grated, 2 garlic cloves, minced
• Vegetables: 1 red bell pepper, thinly sliced, 1 yellow bell pepper, thinly sliced, 2 medium carrots, julienned, 100 g (3.5 oz) sugar snap peas, trimmed, 100 g (3.5 oz) baby spinach, 4 spring onions, sliced, 1 small cucumber, sliced
• Dressing: 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp low-sodium soy sauce (or tamari), 1 tbsp honey or maple syrup, 1 tsp fresh ginger, grated, 1 tsp toasted sesame seeds
• Toppings: 2 tbsp toasted cashews or peanuts, roughly chopped, 1 tbsp fresh coriander (cilantro), chopped, 1 tsp black sesame seeds (optional)

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Marinate the Chicken:

In a bowl, combine chicken strips with soy sauce, sesame oil, ginger, and garlic. Toss to coat and let marinate for 10 minutes.

Cook Chicken:

Heat a large non-stick skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5&7 minutes, until golden and cooked through. Remove and set aside.

Cook Vegetables:

In the same pan, add bell peppers, carrots, and sugar snap peas. Stir-fry for 3&4 minutes until just tender but still crisp.

Prepare Dressing:

In a small bowl, whisk together all dressing ingredients.

Assemble Salad:

Divide baby spinach and cucumber among 4 bowls. Top with cooked chicken, stir-fried vegetables, and spring onions.

Finish and Serve:

Drizzle with the sesame-ginger dressing. Sprinkle with nuts, coriander, and sesame seeds. Serve immediately.

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My family enjoys gathering around this fresh and flavorful salad, especially during warm evenings when a light but filling meal is just right.

Notes

For a vegetarian version substitute chicken with firm tofu or tempeh. Add cooked quinoa or brown rice for extra fiber and satiety. Pair with a crisp Sauvignon Blanc or iced green tea.

Required Tools

Large non-stick skillet or wok, mixing bowls, chef&s knife and cutting board, whisk

Allergen Information

Contains soy (soy sauce), sesame, and nuts (cashews/peanuts). For nut-free omit nuts or use roasted chickpeas. For gluten-free use tamari instead of soy sauce. Always check ingredient labels for allergens.

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Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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This nourishing salad bowl comes together quickly and delivers a perfect balance of protein, veggies, and tangy dressing for a satisfying meal.

Recipe Questions & Answers

→ What type of chicken works best for this dish?

Skinless chicken breast cut into bite-sized strips is ideal for quick, even cooking and tender texture.

→ Can I substitute the vegetables to suit my taste?

Yes, crunchy vegetables like bell peppers, carrots, and snap peas can be swapped with others such as broccoli or zucchini.

→ How can I make the stir-fry gluten-free?

Use tamari instead of regular soy sauce to ensure the dish remains gluten-free without sacrificing flavor.

→ What is the best way to achieve a crispy texture in stir-fried vegetables?

Cook vegetables on high heat for a short time, stirring constantly to retain crunch and vibrant color.

→ Are there recommended protein alternatives to chicken?

Firm tofu or tempeh make excellent plant-based substitutes, absorbing marinade flavors similarly.