Vegetarian Savory Chicken Stir-Fry

Dive into the bold and vibrant flavors of this Vegetarian Savory Chicken Stir-Fry, a plant-based twist on a classic takeout favorite that's perfect for weeknight dinners. Packed with tender plant-based chicken pieces marinated in a savory soy-sauce mixture, this stir-fry is bursting with fresh, colorful vegetables like crispy bell peppers, carrots, and broccoli florets. Infused with aromatic garlic and ginger, then finished with a sprinkle of toasted sesame seeds and green onions, this quick and easy recipe pairs perfectly with steamed rice or noodles. Ready in just 35 minutes, this dish is a wholesome, protein-rich option that's not only vegetarian-friendly but also irresistibly flavorful. Perfect for those craving delicious one-pan meals with nutritious ingredients!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams plant-based chicken pieces
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 3 cloves garlic
• 2 teaspoons ginger
• 1 medium bell pepper
• 200 grams broccoli florets
• 1 medium carrot
• 3 stalks green onions
• 1 tablespoon toasted sesame seeds
• 2 tablespoons vegetable oil
• 50 milliliters water

Directions

Step 1

In a small bowl, combine soy sauce, sesame oil, and cornstarch. Stir well to dissolve the cornstarch completely.

Step 2

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

Step 3

Cut the bell pepper into thin strips, slice the carrot into thin rounds, and chop the green onions while separating the white and green parts.

Step 4

Add plant-based chicken pieces to a large bowl and pour the soy sauce mixture over them. Mix well to coat and let sit for 10 minutes.

Step 5

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

Step 6

Add the marinated plant-based chicken pieces to the skillet. Stir-fry for about 3 to 4 minutes until slightly browned and heated through. Remove from the pan and set aside.

Step 7

In the same skillet, add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.

Step 8

Add sliced bell pepper, carrot rounds, and broccoli florets to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.

Step 9

Add the cooked plant-based chicken back to the skillet, along with 50 ml of water to help steam the vegetables. Cook for an additional 3 minutes.

Step 10

Stir in the white parts of the green onions and cook for another minute.

Step 11

Remove from heat, sprinkle with toasted sesame seeds and the green parts of the green onions.

Step 12

Serve hot over steamed rice or noodles as desired.

Nutrition Facts

Serving size	(908.5g)

Amount per serving	% Daily Value*
Calories	1144.9

Total Fat 73.2g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 28.6g
Cholesterol 0mg	0%
Sodium 3037.1mg	0%
Total Carbohydrate 53.5g	0%
Dietary Fiber 20.5g	0%
Total Sugars 9.0g
Protein 75.7g	0%

Vitamin D 0IU	0%
Calcium 409.0mg	0%
Iron 10.9mg	0%
Potassium 1346.8mg	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: 56.0%

Protein: 25.8%

Carbs: 18.2%