Vegan Stir-Fried Vegetables and Chicken
Elevate your weeknight dinners with this vibrant Vegan Stir-Fried Vegetables and Chicken recipe, packed with fresh, colorful produce and hearty plant-based protein! Perfectly seasoned with a savory-sweet soy sauce glaze infused with garlic, ginger, and a touch of maple syrup, this dish brings bold flavor to your table in just 30 minutes. Featuring broccoli, snap peas, carrots, and more, these crisp-tender veggies pair effortlessly with golden, pan-seared vegan chicken strips for a wholesome, satisfying meal. Garnished with green onions and sesame seeds, and served over fluffy rice or noodles, this stir-fry is a gluten-free option (with tamari) that caters to vegan lifestyles without compromising taste. Ideal for busy evenings or meal prep, this recipe is a crowd-pleaser brimming with texture, nutrition, and irresistible flavor.
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Recipe Information
Ingredients
- 8 ounces Plant-based chicken (vegan chicken strips or chunks)
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 2 Carrots, julienned or thinly sliced
- 1 cup Snap peas
- 1 Yellow onion, sliced
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (for cooking)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Maple syrup
- 0.5 teaspoon Red chili flakes (optional)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 2 tablespoons Chopped green onions (for garnish)
- 4 cups Cooked rice or noodles (optional, for serving)
Instructions
Begin by preparing all your ingredients. Slice the vegetables, mince the garlic, and grate the ginger.
In a small bowl, whisk together soy sauce, sesame oil, water, cornstarch, maple syrup, and red chili flakes (if using). Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the plant-based chicken and cook for 5-7 minutes, stirring occasionally, until it is golden and crispy. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, and cook for 30 seconds until fragrant.
Add the sliced onion, broccoli florets, carrots, red bell pepper, and snap peas to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are tender but still crisp.
Return the cooked plant-based chicken to the skillet. Give the sauce a quick stir, then pour it over the vegetables and chicken.
Stir everything well to coat the ingredients evenly with the sauce. Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
Remove the skillet from heat and garnish with toasted sesame seeds and chopped green onions.
Serve the stir-fry immediately over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 305.3 g | 111% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 38.1 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1862 mg | 40% | |
*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.
