Vegan Chicken with Cashew Nuts

Transform your dinner table with this irresistible Vegan Chicken with Cashew Nuts, a plant-based twist on the classic stir-fry! Packed with protein-rich soy curls, crunchy toasted cashew nuts, and vibrant vegetables like bell peppers and broccoli, this dish is as wholesome as it is flavorful. The umami-rich sauce, made with soy sauce, maple syrup, and rice vinegar, ties the ingredients together beautifully, while a hint of sesame oil adds a nutty aroma. Ready in just 40 minutes, this quick and easy vegan recipe is perfect for weeknight dinners or meal prep. Serve it over steamed rice or quinoa for a satisfying, nutrient-packed meal. Perfect for anyone searching for vegan stir-fry ideas or plant-based protein recipes, this dish guarantees to please vegans and omnivores alike!

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Soy curls
• 2 cups Vegetable broth
• 1 cup Cashew nuts
• 1 large Bell pepper, diced
• 2 cups Broccoli florets
• 3 Garlic cloves, minced
• 3 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 tablespoon Rice vinegar
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Sesame oil
• 3 Green onions, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by rehydrating the soy curls. Place them in a bowl and cover with 2 cups of vegetable broth. Let them soak for about 10 minutes, or until they are soft. Drain and gently squeeze out excess liquid.

Step 2

In a dry pan over medium heat, toast the cashew nuts until they are golden brown and fragrant. Remove them from the pan and set aside.

Step 3

In the same pan, add 1 tablespoon of sesame oil. Add the minced garlic and sauté for 30 seconds until aromatic.

Step 4

Increase the heat to medium-high and add the rehydrated soy curls. Cook, stirring occasionally, until they begin to brown slightly, about 5 minutes.

Step 5

Add the diced bell pepper and broccoli florets to the pan and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Step 6

In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, and the remaining 1 tablespoon of sesame oil. In another small bowl, whisk together cornstarch and water to create a slurry.

Step 7

Pour the soy sauce mixture over the soy curls and vegetables, stirring to coat evenly. Add salt and black pepper.

Step 8

Quickly stir in the cornstarch slurry, and cook for another 2 minutes until the sauce thickens.

Step 9

Stir in the toasted cashew nuts and chopped green onions just before serving.

Step 10

Serve hot, optionally over a bed of steamed rice or quinoa.

Nutrition Facts

Serving size	(1707.0g)

Amount per serving	% Daily Value*
Calories	2508.4

Total Fat 133.2g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 13.2g
Cholesterol 0mg	0%
Sodium 5058.3mg	0%
Total Carbohydrate 217.0g	0%
Dietary Fiber 76.0g	0%
Total Sugars 54.7g
Protein 136.6g	0%

Vitamin D 0IU	0%
Calcium 1126.7mg	0%
Iron 32.8mg	0%
Potassium 5563.2mg	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: 45.9%

Protein: 20.9%

Carbs: 33.2%