Vegan Stir-Fried Chicken with Bell Peppers

Delight in the vibrant flavors of Vegan Stir-Fried Chicken with Bell Peppers, a plant-based twist on a classic favorite! This quick and easy recipe combines tender, protein-packed plant-based chicken strips with a medley of crisp red, yellow, and green bell peppers for a colorful and nutritious dish. Infused with aromatic garlic, fresh ginger, and a perfectly balanced stir-fry sauce made with low-sodium soy sauce, maple syrup, and rice vinegar, every bite bursts with savory and slightly sweet notes. Finished with a sprinkle of sesame seeds and fresh green onion, this dish is as visually appealing as it is delicious. Ready in just 30 minutes, it's the ideal vegan dinner for busy weeknights. Serve over steamed rice, quinoa, or noodles for an effortlessly satisfying meal!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz Plant-based chicken strips
• 1 medium-sized Red bell pepper
• 1 medium-sized Yellow bell pepper
• 1 medium-sized Green bell pepper
• 3 pieces Garlic cloves
• 1 inch Fresh ginger
• 3 tbsp Low-sodium soy sauce
• 1.5 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tsp Cornstarch
• 2 tbsp Water
• 1 tsp Sesame seeds
• 1 tbsp Coconut oil or neutral cooking oil
• 2 stalks Green onions

Directions

Step 1

Wash and slice the red, yellow, and green bell peppers into thin strips.

Step 2

Mince the garlic cloves and grate the fresh ginger.

Step 3

In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, and water to make the stir-fry sauce. Set aside.

Step 4

Heat a large skillet or wok over medium heat and add the coconut oil or neutral cooking oil.

Step 5

Add the plant-based chicken strips to the skillet and cook for 3–4 minutes, stirring occasionally, until lightly browned. Remove and set aside.

Step 6

In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

Step 7

Add the sliced bell peppers to the skillet and stir-fry for 4–5 minutes until they are slightly tender but still crisp.

Step 8

Return the plant-based chicken strips to the skillet and toss to combine with the vegetables.

Step 9

Pour the prepared stir-fry sauce into the skillet. Stir well to coat all the ingredients and let it cook for another 2–3 minutes until the sauce thickens.

Step 10

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

Step 11

Serve hot with steamed rice, quinoa, or noodles as a base.

Nutrition Facts

Serving size	(891.1g)

Amount per serving	% Daily Value*
Calories	872.1

Total Fat 46.8g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 2432.0mg	0%
Total Carbohydrate 71.1g	0%
Dietary Fiber 15.6g	0%
Total Sugars 29.2g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 191.2mg	0%
Iron 8.5mg	0%
Potassium 1581.4mg	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: 44.9%

Protein: 24.7%

Carbs: 30.3%