Vegetarian Stir-Fried Chicken with Bell Peppers

Savor the bold flavors and vibrant colors of this Vegetarian Stir-Fried Chicken with Bell Peppers—a quick and easy plant-based twist on a timeless classic! Packed with juicy, protein-rich plant-based chicken strips and a rainbow of crisp, tender bell peppers, this stir-fry is infused with the aromatic duo of garlic and ginger for a flavorful punch. A savory sauce made from soy sauce, hoisin, and sesame oil ties everything together, delivering a luscious glaze that’s both tangy and slightly sweet. Ready in just 25 minutes, this one-pan wonder is perfect for busy weeknights and serves beautifully over fluffy steamed rice or noodles. Garnished with green onions and sesame seeds for an added touch of freshness and crunch, this vegan-friendly stir-fry is as nourishing as it is delicious. Perfect for those looking for quick vegetarian meals, healthy stir-fry recipes, or plant-based dinner ideas!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 g Plant-based chicken strips
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Green bell pepper
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Soy sauce
• 1 tbsp Hoisin sauce
• 1 tbsp Sesame oil
• 1 tsp Cornstarch
• 2 tbsp Water
• 2 tbsp Cooking oil (such as vegetable or avocado oil)
• 2 Green onions
• 1 tsp Sesame seeds (optional)

Directions

Step 1

Wash and slice the red, yellow, and green bell peppers into thin strips.

Step 2

Peel and mince the garlic cloves and ginger.

Step 3

Slice the green onions into small pieces, separating the white and green parts.

Step 4

In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Set aside.

Step 5

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

Step 6

Add the plant-based chicken strips to the skillet and cook for 3–4 minutes, stirring occasionally, until slightly browned. Remove from the skillet and set aside.

Step 7

Add the remaining 1 tablespoon of cooking oil to the skillet. Toss in the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.

Step 8

Add the sliced bell peppers to the skillet and stir-fry for 3–4 minutes until they are slightly softened but still crisp.

Step 9

Return the cooked plant-based chicken strips to the skillet, and stir to combine with the vegetables.

Step 10

Pour the sauce over the stir-fry and toss well to coat. Cook for an additional 1–2 minutes until the sauce thickens.

Step 11

Remove the stir-fry from heat and garnish with the green onion tops and sesame seeds, if using.

Step 12

Serve hot over steamed rice or noodles and enjoy!

Nutrition Facts

Serving size	(839.2g)

Amount per serving	% Daily Value*
Calories	894.9

Total Fat 59.4g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0.5mg	0%
Sodium 2232.7mg	0%
Total Carbohydrate 54.8g	0%
Dietary Fiber 15.3g	0%
Total Sugars 13.8g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 220.7mg	0%
Iron 7.3mg	0%
Potassium 1642.9mg	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: 56.1%

Protein: 20.9%

Carbs: 23.0%