Vegetarian Chicken and Bell Pepper Stir-Fry

Bright, bold, and bursting with flavor, this Vegetarian Chicken and Bell Pepper Stir-Fry is a quick, protein-packed meal that delivers vibrant colors and unbeatable taste. Featuring a medley of red, green, and yellow bell peppers stir-fried to tender-crisp perfection, this dish is infused with aromatic garlic and ginger, then coated in a savory soy sauce glaze with a hint of sesame oil. Juicy vegetarian chicken pieces add satisfying texture, making it an excellent meat-free alternative to a classic favorite. Ready in just 35 minutes, this healthy stir-fry is perfect for busy weeknights and pairs beautifully with fluffy steamed rice or your favorite grain. Whether you're a seasoned plant-based eater or simply looking to enjoy a lighter, veggie-forward meal, this recipe is sure to become a regular on your table!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Vegetarian chicken pieces
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow bell pepper
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 3 cloves Garlic
• 1 inch Fresh ginger
• 1 tablespoon Cornstarch
• 3 tablespoons Water
• 2 tablespoons Olive oil
• 0.5 teaspoon Black pepper
• 2 pieces Spring onions

Directions

Step 1

Slice the red, green, and yellow bell peppers into thin strips and set aside.

Step 2

Mince the garlic cloves and grate the ginger. Set these aromatics aside.

Step 3

Thinly slice the spring onions and keep them separate for garnish.

Step 4

In a small bowl, combine the soy sauce, cornstarch, and water. Stir until the cornstarch is completely dissolved and the mixture is smooth.

Step 5

Heat the olive oil in a large non-stick pan or wok over medium-high heat.

Step 6

Add the minced garlic and grated ginger to the pan, stirring quickly to avoid burning, and cook for about 30 seconds until fragrant.

Step 7

Add the vegetarian chicken pieces to the pan and stir-fry for 5 minutes, or until they are golden brown and cooked through.

Step 8

Remove the vegetarian chicken from the pan and set aside.

Step 9

In the same pan, add a little more olive oil if needed and toss in the sliced bell peppers.

Step 10

Stir-fry the bell peppers for 3-5 minutes, until they become tender-crisp.

Step 11

Return the cooked vegetarian chicken to the pan with the bell peppers.

Step 12

Pour the soy sauce mixture over the chicken and peppers, stirring constantly until the sauce thickens and coats everything evenly.

Step 13

Drizzle the sesame oil over the stir-fry and add black pepper to taste.

Step 14

Remove the pan from heat and transfer the stir-fry to a serving dish.

Step 15

Garnish with sliced spring onions before serving.

Step 16

Serve hot with steamed rice or your choice of grains.

Nutrition Facts

Serving size	(1155.5g)

Amount per serving	% Daily Value*
Calories	1217.1

Total Fat 63.7g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 8.7g
Cholesterol 0mg	0%
Sodium 3354.2mg	0%
Total Carbohydrate 70.2g	0%
Dietary Fiber 18.3g	0%
Total Sugars 14.7g
Protein 91.4g	0%

Vitamin D 0IU	0%
Calcium 303.7mg	0%
Iron 11.7mg	0%
Potassium 2298.5mg	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: 47.0%

Protein: 30.0%

Carbs: 23.0%