Vegetarian Stir-Fried Chicken with Vegetables

Savor the vibrant flavors of this Vegetarian Stir-Fried Chicken with Vegetables, a quick and wholesome dish that's perfect for weeknight dinners or meal prep. Made with tender plant-based chicken strips, crisp broccoli, sweet red bell peppers, and fresh snow peas, this recipe offers a delightful medley of colors and textures. A savory stir-fry sauce, made with soy sauce, hoisin, and a hint of sesame oil, ties everything together with its irresistible umami flavor. Ready in just 30 minutes, this dish is an excellent choice for health-conscious eaters and those seeking vegetarian or vegan-friendly meals. Serve it over steamed rice or noodles for a satisfying and balanced plate. Garnished with sesame seeds and green onions, this plant-based stir-fry is a feast for both the eyes and the taste buds!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Plant-based chicken strips (e.g., soy- or pea-based)
• 2 cups Broccoli florets
• 1 medium Red bell pepper, sliced
• 1 large Carrot, julienned
• 1 cup Snow peas
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Soy sauce (use tamari for gluten-free)
• 2 tablespoons Hoisin sauce (check for vegetarian/gluten-free options if necessary)
• 1 teaspoon Sesame oil
• 2 tablespoons Vegetable oil or neutral cooking oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Sesame seeds (optional, for garnish)
• 2 stalks Green onions, thinly sliced (optional, for garnish)

Directions

Step 1

Prepare all vegetables by washing, slicing, and julienning as needed. Keep them in separate bowls for easy access during cooking.

Step 2

In a small bowl, mix soy sauce, hoisin sauce, sesame oil, cornstarch, and water to create a stir-fry sauce. Set aside.

Step 3

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

Step 4

Add the plant-based chicken strips and stir-fry for 3-4 minutes until heated through and slightly browned. Remove from the wok and set aside on a plate.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant but not browned.

Step 6

Add the broccoli, carrots, red bell pepper, and snow peas to the wok. Stir-fry the vegetables for 5-6 minutes, or until they are crisp-tender.

Step 7

Return the cooked plant-based chicken to the wok and stir to combine with the vegetables.

Step 8

Pour the stir-fry sauce into the wok, stirring to coat the plant-based chicken and vegetables. Cook for an additional 2-3 minutes until the sauce slightly thickens.

Step 9

Remove from heat and serve immediately over cooked rice or noodles, if desired.

Step 10

Garnish with sesame seeds and green onions, if using.

Nutrition Facts

Serving size	(866.5g)

Amount per serving	% Daily Value*
Calories	1054.3

Total Fat 58.6g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 4423.7mg	0%
Total Carbohydrate 66.9g	0%
Dietary Fiber 20.2g	0%
Total Sugars 26.6g
Protein 69.4g	0%

Vitamin D 0IU	0%
Calcium 384.5mg	0%
Iron 13.4mg	0%
Potassium 1762.9mg	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: 49.2%

Protein: 25.9%

Carbs: 24.9%