Vegan Savory Chicken Stir-Fry
Elevate your weeknight dinners with this Vegan Savory Chicken Stir-Fry, a vibrant, plant-based twist on a classic favorite! Packed with bold flavors and wholesome ingredients, this recipe combines tender plant-based chicken pieces with crisp veggies like broccoli, red bell peppers, carrots, and snow peas for a nutrient-rich meal. A savory-sweet sauce made with soy sauce, maple syrup, and sesame oil ties everything together, while a touch of cornstarch ensures the perfect glossy finish. Ready in just 35 minutes, this quick and easy stir-fry is perfect for busy evenings and pairs beautifully with fluffy jasmine rice. Garnished with spring onions and sesame seeds, this vegan stir-fry is a flavorful, satisfying dish that everyone will love.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken pieces
- 60 ml Soy sauce
- 30 ml Maple syrup
- 30 ml Rice vinegar
- 15 ml Sesame oil
- 15 grams Cornstarch
- 30 ml Water
- 3 cloves Garlic, minced
- 10 grams Fresh ginger, grated
- 200 grams Broccoli florets
- 1 whole Red bell pepper, sliced
- 1 whole Carrot, julienned
- 100 grams Snow peas
- 2 whole Spring onions, chopped
- 5 grams Sesame seeds
- 4 cups Cooked jasmine rice
Instructions
Begin by preparing the sauce. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil. Set aside.
In another small bowl, combine cornstarch and water, stirring until smooth. Set aside.
Heat a large non-stick skillet or wok over medium-high heat.
Add plant-based chicken pieces to the skillet and sauté for 4-5 minutes until they are browned and heated through. Remove from skillet and set aside.
In the same skillet, add a little more oil if needed, and sauté garlic and ginger for about 30 seconds until fragrant.
Add broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry the vegetables for 5-6 minutes, or until they are tender but still crisp.
Return the plant-based chicken to the skillet with the vegetables.
Whisk the cornstarch mixture again and pour it into the sauce you prepared earlier, then add it to the skillet.
Cook everything together for an additional 2-3 minutes, stirring frequently until the sauce thickens and evenly coats the chicken and vegetables.
Remove from heat and garnish with chopped spring onions and sesame seeds.
Serve immediately over cooked jasmine rice.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 318.5 g | 116% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 42.5 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1938 mg | 41% | |
*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.
