Vegan Stir-Fried Chicken with Vegetables
Savor the satisfying flavors of this Vegan Stir-Fried Chicken with Vegetables, a plant-based twist on a classic favorite! This vibrant dish combines tender plant-based chicken strips with crisp broccoli, sweet red bell pepper, snow peas, and carrots, all tossed in a savory tamari-based stir-fry sauce infused with garlic, fresh ginger, and a hint of sesame oil. Ready in just 30 minutes, this quick and healthy recipe is perfect for busy weeknights. Garnished with fragrant scallions and sesame seeds, it pairs beautifully with fluffy steamed rice or nutrient-packed quinoa for a hearty, gluten-free meal. Packed with color, texture, and umami-rich flavor, it’s an ideal choice for vegan diners and anyone looking to enjoy a wholesome, Asian-inspired dinner.
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Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 200 grams Broccoli florets
- 1 medium Red bell pepper
- 100 grams Snow peas
- 1 medium Carrot
- 2 cloves Garlic
- 1 tablespoon Fresh ginger
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Olive oil
- 1 tablespoon Sesame seeds
- 2 stalks Scallions
Instructions
Prepare the vegetables by cutting the broccoli into small florets, slicing the red bell pepper into thin strips, peeling the carrot and slicing it into thin matchsticks, and trimming the ends of the snow peas.
Mince the garlic and grate the ginger.
In a small bowl, mix the tamari, sesame oil, water, and cornstarch to create the stir-fry sauce. Stir until well combined and set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the plant-based chicken strips to the skillet and cook for 3-4 minutes, until golden and heated through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and ginger and sauté for 30 seconds, stirring frequently to avoid burning.
Add the broccoli, red bell pepper, carrot, and snow peas to the skillet. Stir-fry for 5-6 minutes, until the vegetables are tender-crisp.
Return the plant-based chicken to the skillet and pour in the prepared stir-fry sauce. Stir well to coat everything evenly in the sauce.
Cook for another 2-3 minutes, allowing the sauce to thicken and the flavors to meld together.
Remove the skillet from the heat and garnish with sesame seeds and sliced scallions before serving.
Serve the stir-fry on its own or over steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 13.5 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1345 mg | 29% | |
*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.
