Vegan Savory Chicken Stir-Fry

Indulge in the bold and vibrant flavors of this Vegan Savory Chicken Stir-Fry—a plant-powered twist on a classic takeout favorite! Featuring tender plant-based chicken pieces, crisp broccoli, colorful bell peppers, and sweet snow peas all tossed in a luscious homemade sauce made with soy sauce, maple syrup, and a hint of sesame oil, this recipe is a perfect balance of sweet, savory, and umami. A quick 15-minute stir-fry technique keeps the vegetables fresh and crunchy, while the cornstarch-thickened sauce perfectly coats every bite. Serve over fluffy jasmine rice and garnish with a sprinkle of sesame seeds and fresh spring onions for a meal that's not only satisfying but also entirely dairy- and meat-free. Perfect for weeknights or a flavorful vegan feast, this easy recipe is guaranteed to please vegans and non-vegans alike.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Plant-based chicken pieces
• 60 ml Soy sauce
• 30 ml Maple syrup
• 30 ml Rice vinegar
• 15 ml Sesame oil
• 15 grams Cornstarch
• 30 ml Water
• 3 cloves Garlic, minced
• 10 grams Fresh ginger, grated
• 200 grams Broccoli florets
• 1 whole Red bell pepper, sliced
• 1 whole Carrot, julienned
• 100 grams Snow peas
• 2 whole Spring onions, chopped
• 5 grams Sesame seeds
• 4 cups Cooked jasmine rice

Directions

Step 1

Begin by preparing the sauce. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil. Set aside.

Step 2

In another small bowl, combine cornstarch and water, stirring until smooth. Set aside.

Step 3

Heat a large non-stick skillet or wok over medium-high heat.

Step 4

Add plant-based chicken pieces to the skillet and sauté for 4-5 minutes until they are browned and heated through. Remove from skillet and set aside.

Step 5

In the same skillet, add a little more oil if needed, and sauté garlic and ginger for about 30 seconds until fragrant.

Step 6

Add broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry the vegetables for 5-6 minutes, or until they are tender but still crisp.

Step 7

Return the plant-based chicken to the skillet with the vegetables.

Step 8

Whisk the cornstarch mixture again and pour it into the sauce you prepared earlier, then add it to the skillet.

Step 9

Cook everything together for an additional 2-3 minutes, stirring frequently until the sauce thickens and evenly coats the chicken and vegetables.

Step 10

Remove from heat and garnish with chopped spring onions and sesame seeds.

Step 11

Serve immediately over cooked jasmine rice.

Nutrition Facts

Serving size	(1798.8g)

Amount per serving	% Daily Value*
Calories	1995.0

Total Fat 35.3g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 7.3g
Cholesterol 0mg	0%
Sodium 3664.9mg	0%
Total Carbohydrate 318.5g	0%
Dietary Fiber 26.1g	0%
Total Sugars 42.5g
Protein 100.7g	0%

Vitamin D 0IU	0%
Calcium 474.5mg	0%
Iron 14.8mg	0%
Potassium 1938.2mg	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: 15.9%

Protein: 20.2%

Carbs: 63.9%