Vegetarian Stir Fry Chicken

Elevate your weeknight dinner with this vibrant and flavorful Vegetarian Stir Fry Chicken, a plant-based twist on a classic favorite! Packed with colorful veggies like broccoli, red bell pepper, carrots, and snap peas, this quick and healthy recipe comes together in just 30 minutes. Tender plant-based chicken strips are stir-fried to perfection and coated in a savory blend of soy sauce, hoisin, sesame oil, and aromatics like garlic and ginger for a burst of umami in every bite. Topped with toasted sesame seeds and fresh green onions, this dish is perfect served over steamed rice or noodles. It's a satisfying, nutrient-rich meal that’s both vegan-friendly and irresistibly delicious—ideal for busy weeknights or those looking to embrace more plant-powered meals.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 225 grams Plant-based chicken strips
• 2 cups Broccoli florets
• 1 medium Red bell pepper
• 1 large Carrot
• 1 cup Snap peas
• 3 cloves Garlic
• 1 tablespoon Ginger
• 3 tablespoons Soy sauce (low-sodium)
• 2 tablespoons Hoisin sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Sesame seeds
• 2 stalks Green onion

Directions

Step 1

Prepare your vegetables by cutting the broccoli into bite-sized florets, slicing the red bell pepper into strips, peeling and julienning the carrot, and mincing the garlic and ginger.

Step 2

In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, cornstarch, and water to make the stir-fry sauce. Stir until the cornstarch is fully dissolved, then set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the plant-based chicken strips and cook for 4-5 minutes, until slightly browned. Remove from the pan and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Step 5

Add the broccoli florets, red bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender but still crisp.

Step 6

Return the cooked plant-based chicken to the skillet. Pour the prepared stir-fry sauce over the mixture and toss everything together to evenly coat. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Step 7

Remove the skillet from the heat. Garnish with sesame seeds and chopped green onions.

Step 8

Serve immediately over steamed rice or noodles for a complete meal. Enjoy!

Nutrition Facts

Serving size	(962.3g)

Amount per serving	% Daily Value*
Calories	1045.6

Total Fat 62.6g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 25.3g
Cholesterol 1.0mg	0%
Sodium 3028.9mg	0%
Total Carbohydrate 70.3g	0%
Dietary Fiber 22.6g	0%
Total Sugars 24.1g
Protein 63.9g	0%

Vitamin D 0IU	0%
Calcium 357.8mg	0%
Iron 12.3mg	0%
Potassium 1382.1mg	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: 51.2%

Protein: 23.2%

Carbs: 25.6%