Vegan Chicken Stir-Fry with Vegetables

Bursting with vibrant colors and bold flavors, this Vegan Chicken Stir-Fry with Vegetables is a plant-based twist on a classic favorite that’s ready in just 30 minutes. Featuring tender plant-based chicken strips, crisp broccoli florets, sweet red bell peppers, crunchy snap peas, and vibrant carrots, this dish is stir-fried to perfection in a savory homemade sesame-soy sauce. A hint of garlic, a sprinkle of sesame seeds, and fresh spring onions elevate the dish, making it an irresistible, protein-packed meal. Perfect for weeknight dinners, this vegan stir-fry pairs beautifully with fluffy rice or nutritious quinoa for a healthy, satisfying plate. Simple, quick, and packed with wholesome goodness, this recipe is a must-try for anyone craving a delicious yet easy vegan dinner idea.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Plant-based chicken strips
• 150 grams Broccoli florets
• 1 medium Red bell pepper
• 1 large Carrot
• 100 grams Snap peas
• 3 medium Garlic cloves
• 60 ml Soy sauce
• 15 ml Sesame oil
• 10 grams Cornstarch
• 60 ml Water
• 15 ml Olive oil
• 1 tablespoon Sesame seeds
• 2 medium Spring onions (scallions)

Directions

Step 1

Prepare the vegetables by cutting the broccoli into bite-sized florets, slicing the red bell pepper into thin strips, peeling and slicing the carrot into thin matchsticks, and trimming the ends of the snap peas.

Step 2

Mince the garlic cloves, and chop the spring onions into thin slices, separating the white and green parts.

Step 3

In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water until smooth to create the stir-fry sauce.

Step 4

Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

Step 5

Add the garlic and the white parts of the spring onions to the skillet, stirring quickly for 30 seconds until fragrant.

Step 6

Add the plant-based chicken strips to the skillet and cook for about 4-5 minutes until they are lightly browned.

Step 7

Remove the plant-based chicken from the skillet and set aside.

Step 8

In the same skillet, add the broccoli, red bell pepper, and carrot. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.

Step 9

Add the snap peas and cook for an additional 2 minutes.

Step 10

Return the plant-based chicken to the skillet, pour the stir-fry sauce over the ingredients, and stir well to coat everything evenly.

Step 11

Cook for another 2-3 minutes until the sauce thickens and everything is heated through.

Step 12

Sprinkle with sesame seeds and the green parts of the spring onions before serving.

Step 13

Serve the vegan chicken stir-fry hot, optionally over a bed of cooked rice or quinoa.

Nutrition Facts

Serving size	(886.8g)

Amount per serving	% Daily Value*
Calories	917.2

Total Fat 51.6g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 9.4g
Cholesterol 0mg	0%
Sodium 3437.1mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 20.4g	0%
Total Sugars 12.6g
Protein 68.0g	0%

Vitamin D 0IU	0%
Calcium 329.3mg	0%
Iron 11.0mg	0%
Potassium 1260.7mg	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: 47.9%

Protein: 28.0%

Carbs: 24.1%