Vegan Chicken and Vegetable Stir-Fry
Whip up a vibrant and nutrient-packed Vegan Chicken and Vegetable Stir-Fry, the perfect plant-based twist on a classic favorite! Loaded with tender vegan chicken pieces and a medley of crisp, colorful veggies like broccoli, carrots, red bell peppers, and snow peas, this quick and easy recipe is as healthy as it is delicious. The umami-rich stir-fry sauce, made with soy sauce, sesame oil, and fresh aromatics like garlic and ginger, ties everything together in just 15 minutes of cooking time. Finished with a sprinkle of sesame seeds and green onions, this dish is perfect for busy weeknights or a flavorful meal prep option. Whether you're vegan or simply looking for a lighter spin on comfort food, this satisfying stir-fry delivers all the bold flavors and wholesome ingredients you crave!
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Recipe Information
Ingredients
- 250 grams Vegan chicken pieces
- 150 grams Broccoli florets
- 1 large Carrot
- 1 large Red bell pepper
- 100 grams Snow peas
- 1 medium Red onion
- 3 cloves Garlic cloves
- 1 inch Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Cornstarch
- 4 tablespoons Water
- 2 tablespoons Olive oil
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Instructions
Start by preparing the vegetables: cut the broccoli into small florets, slice the carrot into thin diagonal pieces, deseed and slice the red bell pepper into strips, and trim the ends of the snow peas.
Slice the red onion into thin wedges, mince the garlic cloves, and grate the ginger.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water to create a stir-fry sauce.
Heat olive oil in a large skillet or wok over medium-high heat.
Add the vegan chicken pieces and stir-fry for about 5 minutes, or until golden brown. Remove from the skillet and set aside.
In the same skillet, add the garlic, ginger, and red onion. Stir-fry for 1-2 minutes until fragrant.
Add the broccoli, carrot, red bell pepper, and snow peas to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Return the vegan chicken to the skillet and pour the prepared stir-fry sauce over the mixture.
Continue to stir-fry for another 3 minutes, ensuring the sauce thickens and everything is well coated.
Finely slice the green onions and sprinkle them over the stir-fry along with sesame seeds before serving.
Serve hot and enjoy your flavorful Vegan Chicken and Vegetable Stir-Fry!
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 22.7 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2032 mg | 43% | |
*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.
