Vegan Stir Fry Chicken

Dive into the vibrant world of plant-based cuisine with this irresistible Vegan Stir Fry Chicken recipe. Packed with colorful veggies like broccoli, red bell pepper, carrots, and snap peas, this quick and easy dish delivers a symphony of flavors and textures. Tender, protein-rich vegan chicken—made from soy or seitan—takes center stage alongside a luscious homemade sauce featuring soy sauce, maple syrup, and a hint of sesame. Perfect for busy weeknights, this 30-minute stir fry is as healthy as it is satisfying and pairs beautifully with steamed rice or noodles. Garnish with sesame seeds and green onions for a restaurant-quality presentation your family will adore!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Vegan chicken (store-bought or homemade, such as soy-based or seitan-based)
• 200 grams Broccoli florets
• 1 large Red bell pepper, thinly sliced
• 1 medium Carrot, julienned or thinly sliced
• 100 grams Snap peas
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Soy sauce (gluten-free if needed)
• 2 tablespoons Maple syrup
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Neutral oil (such as avocado or grapeseed oil)
• 1 tablespoon Sesame seeds (optional, for garnish)
• 2 stalks Green onions, sliced (optional, for garnish)
• 2 cups Steamed rice or noodles (optional, for serving)

Directions

Step 1

Prepare all ingredients by washing and chopping the vegetables, and slicing the vegan chicken into bite-sized pieces if not already done.

Step 2

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside.

Step 3

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

Step 4

Add the vegan chicken to the skillet and cook for 3-4 minutes, stirring occasionally, until golden and slightly crispy. Remove from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of neutral oil to the skillet, followed by the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

Step 6

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

Step 7

Return the vegan chicken to the skillet, and pour the prepared sauce over the stir fry.

Step 8

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

Step 9

Remove from heat and garnish with sesame seeds and sliced green onions, if desired.

Step 10

Serve hot over steamed rice or noodles, and enjoy!

Nutrition Facts

Serving size	(1416.6g)

Amount per serving	% Daily Value*
Calories	1678.2

Total Fat 55.9g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 4121.0mg	0%
Total Carbohydrate 206.6g	0%
Dietary Fiber 21.7g	0%
Total Sugars 47.0g
Protein 79.3g	0%

Vitamin D 0IU	0%
Calcium 463.2mg	0%
Iron 17.2mg	0%
Potassium 1686.2mg	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: 30.6%

Protein: 19.3%

Carbs: 50.2%