Vegan Chicken and Bell Pepper Stir-Fry
Elevate your weeknight dinner game with this vibrant and flavor-packed Vegan Chicken and Bell Pepper Stir-Fry! Featuring tender vegan chicken strips, a medley of colorful bell peppers, aromatic garlic, and ginger, this recipe is a feast for both the eyes and palate. Perfectly coated in a savory soy sauce glaze thickened with cornstarch, this stir-fry delivers a delightful balance of textures and bold flavors, all brought together in just 30 minutes. Topped with toasted sesame seeds and fresh green onions, this plant-based dish pairs beautifully with fluffy rice or noodles, making it an easy, satisfying, and healthy option for any meal. Whether you're vegan or simply looking to explore meat-free recipes, this one is sure to become a new favorite!
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Recipe Information
Ingredients
- 300 grams vegan chicken strips
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 3 cloves garlic
- 1 inch fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 stalks green onions
- 2 tablespoons vegetable oil
Instructions
Slice the red, yellow, and green bell peppers into thin strips. Set aside.
Peel and thinly slice the onion. Mince the garlic cloves and grate the fresh ginger. Set aside.
In a small bowl, combine the soy sauce, cornstarch, and water. Stir until the cornstarch is completely dissolved. Set aside.
In a large wok or skillet, heat the vegetable oil over medium-high heat.
Add the vegan chicken strips to the wok and stir-fry for 3-4 minutes until they are golden brown. Remove from the wok and set aside.
In the same wok, add the sesame oil followed by the onion, garlic, and ginger. Stir-fry for 1 minute until fragrant.
Add the bell peppers to the wok and stir-fry for 4-5 minutes until they are slightly tender but still crisp.
Return the vegan chicken to the wok along with the soy sauce mixture. Stir well to combine and cook for an additional 2-3 minutes until the sauce has thickened.
Garnish with sesame seeds and chopped green onions.
Serve the stir-fry hot, over rice or noodles if desired.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 19.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2466 mg | 52% | |
*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.
