Vegan Stir-Fried Chicken with Bell Peppers
Savor the vibrant flavors of this Vegan Stir-Fried Chicken with Bell Peppers, a plant-based twist on a classic favorite! Loaded with crisp red, yellow, and green bell peppers, tender plant-based chicken strips, and an aromatic blend of garlic and ginger, this quick and easy recipe comes together in just 30 minutes. The homemade stir-fry sauce, featuring low-sodium soy sauce, maple syrup, and sesame oil, adds a perfect balance of savory and subtly sweet flavors. Topped with a sprinkle of sesame seeds and fresh green onions, this dish is as visually appealing as it is delicious. Serve it with steamed rice, quinoa, or noodles for a healthy, satisfying, and completely vegan meal that’s perfect for weeknights or casual gatherings. A delightful way to enjoy a colorful and nutritious dinner!
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Recipe Information
Ingredients
- 8 oz Plant-based chicken strips
- 1 medium-sized Red bell pepper
- 1 medium-sized Yellow bell pepper
- 1 medium-sized Green bell pepper
- 3 pieces Garlic cloves
- 1 inch Fresh ginger
- 3 tbsp Low-sodium soy sauce
- 1.5 tbsp Maple syrup
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tsp Cornstarch
- 2 tbsp Water
- 1 tsp Sesame seeds
- 1 tbsp Coconut oil or neutral cooking oil
- 2 stalks Green onions
Instructions
Wash and slice the red, yellow, and green bell peppers into thin strips.
Mince the garlic cloves and grate the fresh ginger.
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, and water to make the stir-fry sauce. Set aside.
Heat a large skillet or wok over medium heat and add the coconut oil or neutral cooking oil.
Add the plant-based chicken strips to the skillet and cook for 3–4 minutes, stirring occasionally, until lightly browned. Remove and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 4–5 minutes until they are slightly tender but still crisp.
Return the plant-based chicken strips to the skillet and toss to combine with the vegetables.
Pour the prepared stir-fry sauce into the skillet. Stir well to coat all the ingredients and let it cook for another 2–3 minutes until the sauce thickens.
Remove from heat and garnish with sesame seeds and chopped green onions.
Serve hot with steamed rice, quinoa, or noodles as a base.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 29.2 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1581 mg | 34% | |
*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.
