Vegan Stir-Fried Vegetables and Chicken

Elevate your weeknight dinners with this vibrant and hearty Vegan Stir-Fried Vegetables and Chicken recipe! Packed with nutrient-rich broccoli, snap peas, and colorful bell peppers, this plant-based dish features tender, golden vegan chicken strips coated in a savory homemade soy sauce glaze with hints of ginger, garlic, and a touch of maple syrup for subtle sweetness. Ready in just 30 minutes, it’s the perfect quick and healthy dinner option that doesn’t skimp on flavor. Topped with toasted sesame seeds and green onions for a delightful crunch, this stir-fry pairs beautifully with fluffy rice or noodles, making it a versatile family favorite. Vegan, easy to make, and customizable, this recipe is your go-to for satisfying comfort food with a wholesome twist!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Plant-based chicken (vegan chicken strips or chunks)
• 2 cups Broccoli florets
• 1 Red bell pepper, sliced
• 2 Carrots, julienned or thinly sliced
• 1 cup Snap peas
• 1 Yellow onion, sliced
• 3 Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil (for cooking)
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Maple syrup
• 0.5 teaspoon Red chili flakes (optional)
• 1 teaspoon Toasted sesame seeds (for garnish)
• 2 tablespoons Chopped green onions (for garnish)
• 4 cups Cooked rice or noodles (optional, for serving)

Directions

Step 1

Begin by preparing all your ingredients. Slice the vegetables, mince the garlic, and grate the ginger.

Step 2

In a small bowl, whisk together soy sauce, sesame oil, water, cornstarch, maple syrup, and red chili flakes (if using). Set the sauce aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the plant-based chicken and cook for 5-7 minutes, stirring occasionally, until it is golden and crispy. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, and cook for 30 seconds until fragrant.

Step 5

Add the sliced onion, broccoli florets, carrots, red bell pepper, and snap peas to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are tender but still crisp.

Step 6

Return the cooked plant-based chicken to the skillet. Give the sauce a quick stir, then pour it over the vegetables and chicken.

Step 7

Stir everything well to coat the ingredients evenly with the sauce. Cook for another 2-3 minutes until the sauce thickens and everything is heated through.

Step 8

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

Step 9

Serve the stir-fry immediately over cooked rice or noodles, if desired.

Nutrition Facts

Serving size	(1844.0g)

Amount per serving	% Daily Value*
Calories	2091.9

Total Fat 56.7g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 4065.7mg	0%
Total Carbohydrate 305.3g	0%
Dietary Fiber 26.2g	0%
Total Sugars 38.1g
Protein 87.6g	0%

Vitamin D 0IU	0%
Calcium 475.1mg	0%
Iron 13.4mg	0%
Potassium 1861.7mg	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: 24.5%

Protein: 16.8%

Carbs: 58.7%