Chicken Thigh Stir-Fry with Broccoli and Peppers
A quick and delicious stir-fry featuring juicy chicken thighs and vibrant vegetables, perfect for a high-protein and low-calorie meal.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
35g protein
8g carbs
20g fat
Ingredients
For 4 servings
- 800 g chicken thigh
- 300 g broccoli
- 1 red bell pepper
- 1 green bell pepper
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 3 clove garlic
- 1 tbsp ginger
- 1 tbsp sesame oil
- 2 green onions
Instructions
- 1
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt.
- 2
Chop the broccoli into florets, and slice the red and green bell peppers into strips.
- 3
Mince the garlic and ginger.
- 4
Heat olive oil in a large pan over medium-high heat.
- 5
Add chicken thighs to the pan and cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
- 6
In the same pan, add minced garlic and ginger. Stir-fry for 1 minute until fragrant.
- 7
Add broccoli and bell peppers to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 8
Return the chicken to the pan. Add soy sauce and sesame oil, tossing everything to combine.
- 9
Cook for an additional 2 minutes until heated through.
- 10
Garnish with sliced green onions before serving.
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