Vegan Chicken and Veggie Stir Fry
This vibrant and flavorful Vegan Chicken and Veggie Stir Fry is the perfect quick and healthy weeknight dinner that will delight your taste buds! Made with tender vegan chicken pieces, an array of crisp, colorful vegetables like broccoli, red bell pepper, and snap peas, and tossed in a luscious homemade soy-sesame sauce, this dish is packed with plant-based protein and nutrients. Fresh ginger and garlic infuse every bite with bold, aromatic flavors, while a sprinkle of sesame seeds and sliced green onions adds the perfect finishing touch. Ready in just 35 minutes, this dish is a go-to for busy nights and can be served over your favorite base, whether it’s fluffy rice or hearty quinoa. Gluten-free adaptable and rich in umami, this is a stir fry you’ll keep coming back to! Perfect for vegans, vegetarians, and anyone looking to add more plant-powered meals to their menu.
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Recipe Information
Ingredients
- 200 grams vegan chicken pieces
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, thinly sliced
- 100 grams snap peas
- 2 stalks green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 0.5 cup vegetable broth
- 1 tablespoon sesame seeds
- 2 cups cooked rice or quinoa
Instructions
In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and vegetable broth until smooth to make the stir fry sauce. Set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add a little water or vegetable broth to prevent sticking, then add the vegan chicken pieces. Cook for 3-4 minutes, stirring occasionally, until they are lightly browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, carrot, and snap peas. Stir fry for about 5-6 minutes until the vegetables are tender-crisp. If needed, add a splash of water to help steam the vegetables.
Add the garlic and ginger to the skillet, stirring constantly for 1 minute until fragrant.
Return the vegan chicken pieces to the skillet with the vegetables. Pour the stir fry sauce over the mixture, stirring well to combine. Allow the sauce to thicken and coat all the ingredients evenly, cooking for an additional 2-3 minutes.
Stir in the sliced green onions and sprinkle with sesame seeds.
Serve the stir fry hot over cooked rice or quinoa.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 17.7 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1707 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.
