Vegan Stir Fry Chicken
Elevate your weeknight dinner routine with this flavorful and nutrient-packed Vegan Stir Fry Chicken, a plant-based spin on a classic favorite that’s quick, easy, and irresistibly delicious. Featuring tender vegan chicken (soy-based or seitan-based) and a vibrant mix of colorful vegetables like broccoli, red bell pepper, carrots, and snap peas, this recipe bursts with freshness and texture. Tossed in a savory-sweet homemade sauce made from soy sauce, maple syrup, rice vinegar, and a touch of sesame oil, every bite is perfectly balanced and coated in mouthwatering flavor. Ready in just 30 minutes, this dish is perfect for busy schedules while still delivering restaurant-quality taste. Serve over steamed rice or noodles, and finish with a sprinkle of sesame seeds and fresh green onions for an eye-catching garnish. Ideal for vegan diets, meal prepping, or anyone craving an easy yet wholesome dinner idea, this stir fry is a must-try!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 250 grams Vegan chicken (store-bought or homemade, such as soy-based or seitan-based)
- 200 grams Broccoli florets
- 1 large Red bell pepper, thinly sliced
- 1 medium Carrot, julienned or thinly sliced
- 100 grams Snap peas
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce (gluten-free if needed)
- 2 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Neutral oil (such as avocado or grapeseed oil)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
- 2 cups Steamed rice or noodles (optional, for serving)
Instructions
Prepare all ingredients by washing and chopping the vegetables, and slicing the vegan chicken into bite-sized pieces if not already done.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside.
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
Add the vegan chicken to the skillet and cook for 3-4 minutes, stirring occasionally, until golden and slightly crispy. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of neutral oil to the skillet, followed by the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snap peas to the skillet. Stir fry for 5-6 minutes, or until the vegetables are tender but still crisp.
Return the vegan chicken to the skillet, and pour the prepared sauce over the stir fry.
Cook for an additional 2-3 minutes, stirring continually, until the sauce thickens and evenly coats the vegetables and vegan chicken.
Remove from heat and garnish with sesame seeds and sliced green onions, if desired.
Serve hot over steamed rice or noodles, and enjoy!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 462 mg | 10% | |
*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.
