Loaded Chicken & Edamame Stir Fry with Greek Yogurt Sauce
High-protein chicken stir fry with edamame & Greek yogurt sauce. 38g protein per serving, ready in 33 minutes. Perfect for meal prep.
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 1.5 cups frozen shelled edamame
- 3 medium bell peppers (1 red, 1 yellow, 1 orange), cut into 1-inch chunks
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 0.5 cup plain nonfat Greek yogurt
- 2 tbsp olive oil, divided
- 1 tsp cornstarch
- 0.25 tsp red pepper flakes
- 2 cups broccoli florets
- 3 green onions, sliced into 1-inch pieces
- 1 tsp sesame seeds
- Salt and black pepper to taste
Instructions
- 1
Pat the chicken cubes dry with paper towels and season generously with salt and pepper on all sides.
- 2
Whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes in a small bowl, then set aside.
- 3
In another small bowl, stir the Greek yogurt with cornstarch until completely smooth and no lumps remain.
- 4
Heat 1 tbsp of olive oil in a large wok or 12-inch skillet over medium-high heat until it shimmers, about 1 minute.
- 5
Add the chicken cubes in a single layer and let them sear undisturbed for 3-4 minutes until golden brown, then stir and cook for another 3-4 minutes until cooked through; transfer to a clean plate.
- 6
Add the remaining 1 tbsp olive oil to the same pan and sauté the diced onion until translucent, about 2 minutes.
- 7
Stir in the minced garlic and ginger and cook until fragrant, about 30 seconds.
- 8
Add the bell pepper chunks and broccoli florets, tossing constantly over medium-high heat for 4-5 minutes until the vegetables are tender-crisp.
- 9
Pour in the soy sauce mixture and return the cooked chicken to the pan along with the edamame, stirring everything together for 1-2 minutes.
- 10
Reduce heat to medium and slowly drizzle in the Greek yogurt mixture while stirring constantly to create a creamy sauce, cooking for 2-3 minutes until the sauce thickens slightly.
- 11
Taste and adjust seasoning with additional salt and pepper as needed.
- 12
Divide among serving bowls and garnish with sliced green onions and sesame seeds.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Cornstarch slurry thickener | Greek yogurt mixed with cornstarch | Greek yogurt adds 15-20g additional protein per serving while creating a silky, restaurant-quality sauce without excess calories |
| Chicken breast alone | Chicken breast plus edamame | Edamame contributes an extra 11g of plant-based protein per serving and adds complete amino acids, fiber, and a pleasant textural contrast |
| White rice or noodles as base | Cauliflower rice or brown rice | Cauliflower rice keeps carbs minimal while brown rice adds fiber and sustained energy; both pair better with the high-protein filling |
| Vegetable oil or peanut oil | Olive oil | Olive oil provides anti-inflammatory monounsaturated fats that complement the protein-rich meal without adding unnecessary calories |
| Regular soy sauce | Low-sodium soy sauce | Reduces sodium intake without sacrificing umami depth, making the recipe more heart-healthy while maintaining savory flavor |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 340 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 82mg |
| Sodium | 520mg |
| Carbohydrates | 20g |
| Fiber | 4g |
| Sugar | 6g |
| Protein | 38g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
