Vegetarian Chicken and Vegetable Stir-Fry

Experience a symphony of vibrant flavors and wholesome ingredients with this Vegetarian Chicken and Vegetable Stir-Fry. Packed with protein-rich plant-based chicken strips, crisp broccoli florets, sweet red bell peppers, tender snow peas, and colorful carrots, this quick and easy stir-fry delivers a satisfying meal in just 25 minutes. Infused with the bold flavors of garlic, ginger, and a savory soy-sesame sauce, this dish is both nutritious and packed with umami richness. Perfectly finished with a sprinkle of sesame seeds and fresh green onion, it's an effortlessly healthy dinner option that's vegan-friendly and versatile—serve it over rice or noodles for a complete, delicious meal. Whether you're exploring Meatless Monday or simply craving a veggie-packed stir-fry, this recipe is sure to impress!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 300 grams plant-based chicken strips
• 200 grams broccoli florets
• 1 large red bell pepper
• 100 grams snow peas
• 1 medium carrot
• 3 stalks green onions
• 2 cloves garlic
• 1 inch piece fresh ginger
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing the vegetables. Chop the broccoli into florets if not done already. Slice the red bell pepper into thin strips, and peel and julienne the carrot. Trim the ends from the snow peas and cut them diagonally if desired. Finely chop the green onions, separating the white parts from the green parts for garnish.

Step 2

Mince the garlic and grate the ginger.

Step 3

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, cornstarch, and water until the cornstarch is completely dissolved. Set this sauce mixture aside.

Step 4

Heat a large non-stick skillet or wok over medium-high heat. Add a small amount of oil and swirl to coat the pan.

Step 5

Add the plant-based chicken strips to the pan and stir-fry for about 3-4 minutes, or until they start to brown. Remove from the pan and set aside.

Step 6

In the same pan, add a touch more oil if necessary, then add the minced garlic and grated ginger. Stir-fry for about 30 seconds, until fragrant.

Step 7

Add the broccoli, red bell pepper, snow peas, and carrot to the pan. Stir-fry the vegetables for about 4-5 minutes, or until they are crisp-tender.

Step 8

Return the plant-based chicken strips to the pan, adding them to the vegetable mix. Stir to combine.

Step 9

Pour the sauce over the stir-fry and toss everything together to coat the vegetables and chicken substitute evenly. Cook for an additional 1-2 minutes until the sauce has thickened slightly.

Step 10

Season with black pepper to taste and sprinkle with sesame seeds.

Step 11

Remove from heat and garnish with the green parts of the sliced green onions before serving.

Step 12

Serve hot, over rice or noodles if desired.

Nutrition Facts

Serving size	(1004.8g)

Amount per serving	% Daily Value*
Calories	976.6

Total Fat 55.1g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 13.8g
Cholesterol 0mg	0%
Sodium 3044.3mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 24.3g	0%
Total Sugars 15.3g
Protein 79.4g	0%

Vitamin D 0IU	0%
Calcium 398.6mg	0%
Iron 14.0mg	0%
Potassium 1698.0mg	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: 47.2%

Protein: 30.2%

Carbs: 22.6%