Vegan Chicken Stir-Fry with Vegetables
Elevate your weeknight dinners with this vibrant and flavorful Vegan Chicken Stir-Fry with Vegetables! Packed with crisp broccoli, sweet red bell peppers, tender carrots, and crunchy snap peas, this plant-based masterpiece is as nutritious as it is delicious. Savory soy sauce, aromatic garlic, and nutty sesame oil come together in a silky stir-fry sauce that perfectly coats the protein-rich vegan chicken strips. Quick and easy to prepare, this dish is ready in just 30 minutes, making it the ultimate go-to for busy schedules or healthy meal planning. Garnished with sesame seeds and fresh spring onions for an irresistible finishing touch, it’s perfect served over rice or quinoa to soak up every last drop of flavor. Vegan-friendly, family-approved, and brimming with wholesome ingredients, this stir-fry is a must-try addition to your recipe collection!
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Recipe Information
Ingredients
- 250 grams Plant-based chicken strips
- 150 grams Broccoli florets
- 1 medium Red bell pepper
- 1 large Carrot
- 100 grams Snap peas
- 3 medium Garlic cloves
- 60 ml Soy sauce
- 15 ml Sesame oil
- 10 grams Cornstarch
- 60 ml Water
- 15 ml Olive oil
- 1 tablespoon Sesame seeds
- 2 medium Spring onions (scallions)
Instructions
Prepare the vegetables by cutting the broccoli into bite-sized florets, slicing the red bell pepper into thin strips, peeling and slicing the carrot into thin matchsticks, and trimming the ends of the snap peas.
Mince the garlic cloves, and chop the spring onions into thin slices, separating the white and green parts.
In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water until smooth to create the stir-fry sauce.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the garlic and the white parts of the spring onions to the skillet, stirring quickly for 30 seconds until fragrant.
Add the plant-based chicken strips to the skillet and cook for about 4-5 minutes until they are lightly browned.
Remove the plant-based chicken from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, and carrot. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
Add the snap peas and cook for an additional 2 minutes.
Return the plant-based chicken to the skillet, pour the stir-fry sauce over the ingredients, and stir well to coat everything evenly.
Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
Sprinkle with sesame seeds and the green parts of the spring onions before serving.
Serve the vegan chicken stir-fry hot, optionally over a bed of cooked rice or quinoa.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 12.6 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1261 mg | 27% | |
*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.
