Winter Wellness High Protein Stir (Printable)
A vibrant stir fry combining lean protein and seasonal winter vegetables with a zesty ginger-garlic sauce.
# List of ingredients:
→ Protein
01 - 14 oz boneless, skinless chicken breast, sliced thin (or firm tofu for vegetarian option)
02 - 1 tbsp cornstarch for coating
→ Vegetables
03 - 1 medium head broccoli, cut into florets
04 - 1 large carrot, sliced diagonally
05 - 1 red bell pepper, sliced
06 - 3.5 oz snow peas, trimmed
07 - 2 cups shredded napa cabbage
08 - 2 green onions, sliced
→ Sauce
09 - 3 tbsp low-sodium soy sauce (use tamari for gluten-free)
10 - 1 tbsp oyster sauce (optional, omit for vegetarian)
11 - 1 tbsp honey or maple syrup
12 - 2 tsp toasted sesame oil
13 - 3 cloves garlic, minced
14 - 2 tbsp fresh ginger, grated
15 - 1 tbsp rice vinegar
16 - 2 tbsp water
→ Garnish
17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro or parsley leaves (optional)
# Steps:
01 - Toss the chicken or tofu with cornstarch in a bowl until evenly coated.
02 - Whisk together all sauce ingredients in a small bowl and set aside.
03 - Heat 1 tbsp neutral oil in a large wok or skillet over medium-high heat. Add the chicken or tofu and stir-fry for 4-5 minutes until golden and cooked through. Remove and set aside.
04 - Add another 1 tbsp oil to the pan. Add broccoli, carrots, and bell pepper. Stir-fry for 3-4 minutes until just tender.
05 - Add snow peas and napa cabbage. Stir-fry for another 2 minutes.
06 - Return the cooked chicken or tofu to the pan. Pour in the sauce and toss to coat everything well. Stir-fry for 1-2 minutes, allowing the sauce to thicken and coat the ingredients.
07 - Remove from heat, sprinkle with green onions and sesame seeds. Garnish with cilantro or parsley if desired. Serve hot with steamed brown rice or quinoa if desired.
# Expert Advice:
01 -
- The sauce comes together in seconds but tastes like it simmered for hours
- You can prep everything in under 15 minutes, making it perfect for weeknight exhaustion
- It's forgiving enough to use whatever vegetables are languishing in your crisper drawer
02 -
- Crowding the wok makes everything steam instead of fry, so cook in batches if needed
- Prep all ingredients before heating the pan because stir-frying waits for no one
- The sauce continues to thicken off the heat, so remove the pan a moment before it looks perfect
03 -
- Toast your sesame seeds in a dry pan while the wok heats for maximum nutty flavor
- Grate the ginger with a microplane directly into the sauce bowl so you do not lose any of those precious juices