Vegan Chicken and Broccoli Stir Fry
Elevate your weeknight dinners with this vibrant and satisfying Vegan Chicken and Broccoli Stir Fry. Packed with plant-based protein from tender vegan chicken strips and loaded with crisp broccoli, sweet red bell peppers, and julienned carrots, this dish is both nourishing and flavorful. Fresh garlic and ginger infuse the stir fry with a fragrant, aromatic base, while a savory soy sauce and vegetable broth glaze ties everything together. A touch of sesame oil adds depth, and a quick cornstarch slurry ensures the perfect glossy sauce. Ready in just 30 minutes, this one-pan recipe is an ideal quick and easy meal for busy days. Serve it as is, or pair it with steamed rice or noodles for a complete vegan feast. Perfect for healthy dinner ideas, meal prepping, or exploring plant-based Asian cuisine, this stir fry is sure to become a favorite!
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Recipe Information
Ingredients
- 8 ounces Vegan chicken strips
- 4 cups Broccoli florets
- 1 medium Red bell pepper
- 1 large Carrot
- 2 cloves Garlic
- 1 tablespoon Fresh ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 0.5 cup Vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions
Instructions
Begin by washing and preparing all your produce. Cut the broccoli into florets, slice the red bell pepper into thin strips, and julienne the carrot. Mince the garlic cloves and grate the fresh ginger.
In a small bowl, mix the soy sauce, vegetable broth, and sesame oil together. Set this mixture aside for later use.
In another small bowl, combine the cornstarch and cold water. Stir until smooth and set aside.
Heat a large skillet or wok over medium-high heat. Add a tablespoon of sesame oil to the pan.
Once the oil is hot, add the garlic and ginger. Sauté for about 30 seconds or until they become fragrant.
Add the vegan chicken strips to the pan. Cook for 3-4 minutes, stirring occasionally, until slightly browned.
Add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry the vegetables for 5-6 minutes until they are tender-crisp.
Pour the soy sauce and vegetable broth mixture over the stir fry. Stir well to coat all the ingredients.
Stir the cornstarch mixture once more and add it to the skillet. Continuously stir the stir fry for about 2 minutes or until the sauce has thickened.
Season with salt and black pepper to taste. Toss everything together ensuring the sauce evenly coats the ingredients.
Sprinkle sesame seeds over the stir fry and give it one final toss.
Serve your Vegan Chicken and Broccoli Stir Fry hot, garnished with sliced green onions on top.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.5 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 374 mg | 8% | |
*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.
