Vegetarian Quick and Easy Chicken Stir-Fry
Ready in just 30 minutes, this Vegetarian Quick and Easy Chicken Stir-Fry is a colorful, healthy delight that’s perfect for busy weeknights. Featuring protein-packed plant-based chicken strips, vibrant broccoli florets, crisp snow peas, and sweet bell peppers, this dish delivers both nutrition and bold flavor. A silky stir-fry sauce made from soy sauce and sesame oil adds a savory, umami-rich touch, while garlic and green onions bring an aromatic flair. The recipe is easy to follow, beginner-friendly, and ideal for those seeking tasty vegetarian alternatives. Serve it over steamed rice or noodles for a complete meal that’s sure to satisfy everyone at the table. Discover how delicious plant-based eating can be with this quick, flavorful stir-fry!
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Ingredients
- 300 grams Plant-based chicken strips
- 200 grams Broccoli florets
- 1 whole Red bell pepper
- 1 medium Carrot
- 100 grams Snow peas
- 3 cloves Garlic
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Olive oil
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Directions
Step 1
Wash and prepare the vegetables: cut the broccoli into small florets, slice the red bell pepper into thin strips, julienne the carrot, and trim the ends of the snow peas.
Step 2
Mince the garlic cloves and thinly slice the green onions, keeping the greens and whites separate.
Step 3
In a small bowl, mix the soy sauce, sesame oil, water, and cornstarch until smooth to create the stir-fry sauce.
Step 4
Heat a large non-stick skillet or wok over medium-high heat and add the olive oil.
Step 5
Once the oil is hot, add the plant-based chicken strips and sauté for 4-5 minutes until they are lightly browned. Remove from the pan and set aside.
Step 6
In the same pan, add the garlic and whites of the green onions, and cook for about 30 seconds until fragrant.
Step 7
Add the broccoli, red bell pepper, carrot, and snow peas to the pan. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Step 8
Return the plant-based chicken to the pan and pour over the prepared stir-fry sauce.
Step 9
Toss to combine everything well and let it cook for another 2-3 minutes until the sauce thickens and coats the vegetables and plant-based chicken.
Step 10
Garnish with the green onions and sesame seeds before serving.
Step 11
Serve immediately with steamed rice or noodles if desired.
Nutrition Facts
| Serving size | (952.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1092.4 |
| Total Fat 68.9g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 15.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3040.2mg | 0% |
| Total Carbohydrate 57.4g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 13.7g | |
| Protein 78.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 387.3mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1550.6mg | 0% |
Source of Calories