Vegan Chicken and Veggie Stir Fry

Elevate your weeknight dinners with this vibrant and wholesome Vegan Chicken and Veggie Stir Fry, a plant-based twist on a classic favorite. Packed with tender vegan chicken pieces, crisp broccoli, sweet red bell peppers, snap peas, and carrots, this dish is a celebration of color, flavor, and nutrition. The savory stir fry sauce, made with soy sauce, sesame oil, and a touch of fresh garlic and ginger, ties everything together for an irresistible umami-packed meal. Ready in just 35 minutes, this quick and easy recipe is perfect for busy nights yet impressive enough to serve to guests. Garnished with sesame seeds and green onions, and served over fluffy rice or protein-rich quinoa, this stir fry is hearty, delicious, and completely vegan. Perfect for those seeking a healthier, plant-based dinner that doesn’t compromise on taste!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams vegan chicken pieces
• 1 cup broccoli florets
• 1 medium red bell pepper, sliced
• 1 medium carrot, thinly sliced
• 100 grams snap peas
• 2 stalks green onions, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 0.5 cup vegetable broth
• 1 tablespoon sesame seeds
• 2 cups cooked rice or quinoa

Directions

Step 1

In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and vegetable broth until smooth to make the stir fry sauce. Set aside.

Step 2

Heat a large non-stick skillet or wok over medium-high heat. Add a little water or vegetable broth to prevent sticking, then add the vegan chicken pieces. Cook for 3-4 minutes, stirring occasionally, until they are lightly browned and cooked through. Remove from the skillet and set aside.

Step 3

In the same skillet, add the broccoli, red bell pepper, carrot, and snap peas. Stir fry for about 5-6 minutes until the vegetables are tender-crisp. If needed, add a splash of water to help steam the vegetables.

Step 4

Add the garlic and ginger to the skillet, stirring constantly for 1 minute until fragrant.

Step 5

Return the vegan chicken pieces to the skillet with the vegetables. Pour the stir fry sauce over the mixture, stirring well to combine. Allow the sauce to thicken and coat all the ingredients evenly, cooking for an additional 2-3 minutes.

Step 6

Stir in the sliced green onions and sprinkle with sesame seeds.

Step 7

Serve the stir fry hot over cooked rice or quinoa.

Nutrition Facts

Serving size	(1218.6g)

Amount per serving	% Daily Value*
Calories	1365.9

Total Fat 45.9g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 14.2g
Cholesterol 0mg	0%
Sodium 2895.3mg	0%
Total Carbohydrate 179.1g	0%
Dietary Fiber 20.1g	0%
Total Sugars 17.7g
Protein 67.2g	0%

Vitamin D 0IU	0%
Calcium 326.9mg	0%
Iron 10.8mg	0%
Potassium 1706.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 19.2%

Carbs: 51.2%