Name: Velvety High-Protein Chicken Stir-Fry
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 2 tsp cornstarch; 2 tsp low-sodium soy sauce; 2 tsp rice vinegar; 1 tbsp neutral oil (grapeseed or canola); 1 red bell pepper, sliced; 1 cup sugar snap peas, trimmed; 2 scallions, sliced (separate whites and greens); 2 cloves garlic, minced; 1 inch fresh ginger, minced; 2 tbsp oyster sauce; 1 tsp toasted sesame oil

Velvety High-Protein Chicken Stir-Fry

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This Velvety High-Protein Chicken Stir-Fry is perfect for fueling up before a gym session. By velveting the chicken (a quick marinade step with cornstarch and soy sauce), you ensure each bite is incredibly tender and juicy. The high-heat stir-fry technique brings out the best in the chicken and veggies, locking in flavor and nutrients while keeping everything crisp and vibrant. With a punch of aromatics and a savory sauce, this colorful dish is ready in under 30 minutes, packs a protein punch, and keeps you light on your feet for your workout—all while being deliciously satisfying in the Arizona heat.

Ingredients

Instructions

In a bowl, toss chicken slices with cornstarch, soy sauce, and rice vinegar. Let marinate 10 minutes to velvet and tenderize.
Heat wok or large skillet over high heat until smoking. Add neutral oil, swirling to coat.
Add chicken in a single layer. Stir-fry for 2-3 minutes, tossing constantly, until just cooked through. Remove to a plate.
Add bell pepper, sugar snap peas, and scallion whites to the hot pan. Stir-fry for 2 minutes until just crisp-tender.
Push veggies to the side. Add garlic and ginger to the center, stir-fry 30 seconds until fragrant.
Return chicken to wok. Add oyster sauce and toss everything together to coat and heat through, 1 minute.
Remove from heat, drizzle with sesame oil, and garnish with scallion greens. Serve immediately.