Vegan Stir-Fried Chicken with Vegetables

Satisfy your cravings for a wholesome, plant-powered meal with this flavorful Vegan Stir-Fried Chicken with Vegetables! Packed with vibrant broccoli, crisp snow peas, sweet red bell peppers, and tender carrot matchsticks, this dish offers a rainbow of colors and nutrients. Succulent plant-based chicken strips are stir-fried to perfection and coated in a savory tamari-sesame sauce infused with fresh garlic and ginger for a bold depth of flavor. Ready in just 30 minutes, this quick and easy recipe is ideal for busy weeknights and can be served over steamed rice or quinoa for a satisfying, gluten-free, and protein-packed meal. Beautifully garnished with sesame seeds and scallions, this vegan stir-fry is as stunning as it is delicious—perfect for impressing guests or treating yourself.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Plant-based chicken strips
• 200 grams Broccoli florets
• 1 medium Red bell pepper
• 100 grams Snow peas
• 1 medium Carrot
• 2 cloves Garlic
• 1 tablespoon Fresh ginger
• 3 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Sesame oil
• 1 teaspoon Cornstarch
• 1 tablespoon Water
• 2 tablespoons Olive oil
• 1 tablespoon Sesame seeds
• 2 stalks Scallions

Directions

Step 1

Prepare the vegetables by cutting the broccoli into small florets, slicing the red bell pepper into thin strips, peeling the carrot and slicing it into thin matchsticks, and trimming the ends of the snow peas.

Step 2

Mince the garlic and grate the ginger.

Step 3

In a small bowl, mix the tamari, sesame oil, water, and cornstarch to create the stir-fry sauce. Stir until well combined and set aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Step 5

Add the plant-based chicken strips to the skillet and cook for 3-4 minutes, until golden and heated through. Remove from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and ginger and sauté for 30 seconds, stirring frequently to avoid burning.

Step 7

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

Step 8

Return the plant-based chicken to the skillet and pour in the prepared stir-fry sauce. Stir well to coat everything evenly in the sauce.

Step 9

Cook for another 2-3 minutes, allowing the sauce to thicken and the flavors to meld together.

Step 10

Remove the skillet from the heat and garnish with sesame seeds and sliced scallions before serving.

Step 11

Serve the stir-fry on its own or over steamed rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(843.8g)

Amount per serving	% Daily Value*
Calories	937.8

Total Fat 61.8g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 3732.1mg	0%
Total Carbohydrate 50.6g	0%
Dietary Fiber 19.7g	0%
Total Sugars 13.5g
Protein 60.3g	0%

Vitamin D 0IU	0%
Calcium 317.7mg	0%
Iron 11.6mg	0%
Potassium 1345.4mg	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: 55.6%

Protein: 24.1%

Carbs: 20.2%