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Recipe of the Week: Classic Chicken & Vegetable Stir Fry

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Recipe of the Week: Classic Chicken & Vegetable Stir Fry

Chicken and vegetable dishes are a staple of the fitness world. They’re high-protein, low-fat, and if you use the right recipes, they can be really tasty.

This stir fry recipe is from my bestselling cooking The Shredded Chefand it’s one of my go-to “quick & easy” meals. Hope you enjoy!




Calories Per Serving


Protein Per Serving

42 grams

Carbohydrates Per Serving

6 grams

Fat Per Serving

2 grams



4 boneless, skinless chicken breasts (6 ounces each), rinsed, dried, trimmed of fat, cut into thin strips

2 tablespoons red wine

1 tablespoon low-sodium soy sauce

1/2 teaspoon cornstarch

1 teaspoon stevia or other sugar alternative

1 teaspoon salt

2 cups broccoli florets

1 red bell pepper, seeded and chopped

1/2 cup yellow onion, sliced



In a small mixing bowl, combine the red wine, soy sauce, cornstarch, stevia, and salt. Mix well to dissolve the cornstarch.

Coat a 12-inch skillet in cooking spray and place over medium-high heat. Add the broccoli, bell pepper, and onion. Sauté until the vegetables are tender and onions are browned. Add the chicken and stir-fry for 2 – 3 more minutes, until chicken is browned.

Pour the sauce over the chicken and vegetables and continue to stir-fry until sauce is thickened and chicken is cooked through, about 2 – 4 minutes


What You Get to Eat


What did you think of this week’s recipe? Let me know in the comments below!

I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

If you like what I have to say, sign up for my free newsletter and every week I'll send you awesome, science-based health and fitness tips, delicious "diet-friendly" recipes, motivational musings, and more.


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