Lean Chicken Stir-Fry with Broccoli & Bell Peppers

Looking for a quick, healthy dinner that doesn’t skimp on flavor? This Lean Chicken Stir-Fry with Broccoli & Bell Peppers is a weeknight winner. Packed with lean protein, crisp-tender veggies, and a light savory sauce, it’s the perfect balance of wholesome and delicious.

What makes this stir-fry so good is its simplicity—you only need a handful of fresh ingredients, and it comes together in under 30 minutes. Juicy chicken breast gets seared until golden, then tossed with vibrant broccoli florets and colorful bell peppers for a meal that’s as pretty as it is satisfying. The sauce is light yet flavorful, tying everything together without feeling heavy.

Whether you’re meal-prepping for the week, feeding the family, or just craving a healthy homemade dinner, this chicken stir-fry has you covered. Serve it over fluffy rice, noodles, or enjoy it on its own for a low-carb option.

Not only is it high in protein and full of nutrients, but it’s also incredibly versatile—you can swap in your favorite vegetables or add a little heat with chili flakes. Healthy eating has never been this easy (or this tasty).

Equipment You’ll Need

• Large skillet or wok
• Cutting board
• Sharp chef’s knife
• Mixing bowls (for sauce + prepping veggies)
• Wooden spoon or spatula (for stir-frying)
• Measuring spoons and cups
• Tongs (optional, but handy for the chicken)

Lean Chicken Stir-Fry with Broccoli & Bell Peppers

A quick and easy meal, providing lean protein and an abundance of vegetables for fiber and antioxidants. Choose low-sodium options.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 2

Course: Main Course

Cuisine: Chinese

Calories: 320

Ingredients Method Notes

Ingredients

  

• 8 oz boneless skinless chicken breast. cut into strips
• 1 tsp olive or sesame oil
• 1 cup broccoli florets
• 1 med red bell pepper thinly sliced
• ½ cup snap peas
• ¼ cup sliced water chestnuts (optional)
• 2 tbsp low sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp fresh ginger grated
• ½ tsp garlic powder
• 1 pinch red pepper flakes (optional for heat)
• cooked brown rice or quinoa for serving

Method

 

1. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic powder, and red pepper flakes (if using). Set aside.
2. Heat olive or sesame oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add broccoli florets to the skillet and stir-fry for 3-4 minutes until slightly tender-crisp.
4. Add red bell pepper, snap peas, and water chestnuts (if using) to the skillet. Stir-fry for another 2-3 minutes.
5. Return chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, tossing to coat. Cook for 1-2 minutes until the sauce slightly thickens.
6. Serve hot over cooked brown rice or quinoa.

Notes

• Calories: 280-320
• Total Fat: 8-10g
• Saturated Fat: 1.5-2g
• Cholesterol: 60-70mg
• Sodium: 400-500mg (adjust based on soy sauce)
• Total Carbohydrates: 20-25g
• Dietary Fiber: 6-8g
• Sugars: 5-7g
• Protein: 30-35g