Vegan Chicken and Vegetable Stir Fry
Savor the vibrant flavors of this Vegan Chicken and Vegetable Stir Fry, a plant-based twist on the classic dish. Packed with colorful vegetables like broccoli, red bell pepper, carrots, and sugar snap peas, this recipe combines freshness and crunch with the savory umami of soy sauce and sesame oil. Tender plant-based chicken strips sautéed with garlic and ginger add a hearty touch, while a light cornstarch slurry creates a silky glaze that ties everything together beautifully. Ready in just 30 minutes, this quick and wholesome stir fry is perfect for busy weeknights or healthy meal prepping. Garnished with green onions and sesame seeds, it’s a delicious, protein-rich vegan option that’s sure to impress!
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Recipe Information
Ingredients
- 400 g Plant-based chicken strips
- 1 cup Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, thinly sliced
- 1 cup Sugar snap peas
- 2 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing all vegetables: cut broccoli into small florets, slice red bell pepper into thin strips, and thinly slice the carrot.
In a small bowl, mix cornstarch and water to create a slurry, set aside.
Heat olive oil in a large skillet or wok over medium-high heat.
Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Add plant-based chicken strips to the pan and cook for 3-4 minutes until they’re lightly browned.
Stir in broccoli florets, red bell pepper, sliced carrots, and sugar snap peas.
Pour soy sauce and sesame oil over the vegetables, tossing to coat evenly.
Add salt and black pepper, and continue to stir-fry for 5-7 minutes until vegetables are just tender but still crisp.
Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens slightly.
Remove from heat, add chopped green onions and sesame seeds, tossing to combine.
Serve immediately while hot, and enjoy this healthy vegan meal!
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 19.9 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1673 mg | 36% | |
*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.
