Vegan Spicy Chicken Stir-Fry
Elevate your weeknight dinners with this vibrant Vegan Spicy Chicken Stir-Fry, a plant-based twist on a takeout favorite that's bursting with flavor and color! Featuring tender plant-based chicken strips, crisp broccoli florets, and a rainbow of fresh veggies like red bell peppers and carrots, this dish is both wholesome and satisfying. Tossed in a zesty homemade stir-fry sauce made with soy sauce, sriracha, maple syrup, and lime juice, it delivers the perfect balance of spicy, savory, and sweet flavors. Ready in just 30 minutes, this quick and easy one-pan recipe is ideal for busy weeknights, and it's naturally gluten-free when using gluten-free soy sauce. Garnished with toasted sesame seeds and green onions, this stir-fry is best served over fluffy rice or noodles for a restaurant-quality meal at home. Perfect for vegans, vegetarians, or anyone looking to add a flavorful meat-free dish to their repertoire!
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Recipe Information
Ingredients
- 300 g Plant-based chicken strips
- 2 cups Broccoli florets
- 1 Red bell pepper
- 1 Carrot
- 2 Green onions
- 3 Garlic cloves
- 1 tbsp Fresh ginger
- 3 tbsp Soy sauce (gluten-free if needed)
- 2 tbsp Sriracha
- 1 tbsp Maple syrup
- 1 tbsp Lime juice
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 tbsp Sesame oil
- 1 tbsp Sesame seeds
- 4 servings Cooked rice or noodles
Instructions
Prepare the vegetables: Chop the broccoli into small florets, thinly slice the red bell pepper and carrot, and chop the green onions (separate the white and green parts). Mince the garlic and grate the ginger.
In a small bowl, prepare the stir-fry sauce by combining soy sauce, sriracha, maple syrup, lime juice, cornstarch, and water. Whisk until smooth and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the plant-based chicken strips and cook for 5–7 minutes or until lightly browned. Remove from the pan and set aside.
Add the remaining sesame oil to the skillet. Toss in the white parts of the green onions, garlic, and ginger. Stir-fry for about 1 minute until fragrant.
Add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry for 5 minutes, or until the vegetables are tender-crisp.
Return the plant-based chicken to the skillet and pour in the prepared sauce. Toss everything together to coat evenly, cooking for another 2–3 minutes until the sauce thickens.
Remove from heat and garnish with the green parts of the green onions and sesame seeds.
Serve hot over cooked rice or noodles. Enjoy your Vegan Spicy Chicken Stir-Fry!
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5130 mg | 223% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 28.8 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1735 mg | 37% | |
*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.
