Vegan Chicken and Vegetable Stir Fry
Transform your weeknight dinners with this vibrant Vegan Chicken and Vegetable Stir Fry—a plant-based twist on a classic favorite that's bursting with color, flavor, and nutrition. Tender plant-based chicken strips are paired with crisp broccoli, sweet red bell peppers, crunchy carrots, and sugar snap peas, then tossed in a savory soy-sesame sauce infused with aromatic garlic and fresh ginger. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights, offering a wholesome, protein-packed meal that's entirely dairy-free and meat-free. Garnished with sesame seeds and fresh green onions, this stir fry is as visually appealing as it is delicious. Serve it on its own or pair it with steamed rice or noodles for a satisfying vegan dinner that's sure to impress!
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Ingredients
- 400 g Plant-based chicken strips
- 1 cup Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, thinly sliced
- 1 cup Sugar snap peas
- 2 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Begin by preparing all vegetables: cut broccoli into small florets, slice red bell pepper into thin strips, and thinly slice the carrot.
Step 2
In a small bowl, mix cornstarch and water to create a slurry, set aside.
Step 3
Heat olive oil in a large skillet or wok over medium-high heat.
Step 4
Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Step 5
Add plant-based chicken strips to the pan and cook for 3-4 minutes until they’re lightly browned.
Step 6
Stir in broccoli florets, red bell pepper, sliced carrots, and sugar snap peas.
Step 7
Pour soy sauce and sesame oil over the vegetables, tossing to coat evenly.
Step 8
Add salt and black pepper, and continue to stir-fry for 5-7 minutes until vegetables are just tender but still crisp.
Step 9
Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens slightly.
Step 10
Remove from heat, add chopped green onions and sesame seeds, tossing to combine.
Step 11
Serve immediately while hot, and enjoy this healthy vegan meal!
Nutrition Facts
| Serving size | (1016.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1309.4 |
| Total Fat 75.9g | 0% |
| Saturated Fat 11.2g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3590.7mg | 0% |
| Total Carbohydrate 75.7g | 0% |
| Dietary Fiber 31.6g | 0% |
| Total Sugars 19.9g | |
| Protein 97.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 382.4mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1673.4mg | 0% |
Source of Calories