Vegetarian Basil Chicken
Elevate your weeknight dinner game with Vegetarian Basil Chicken, a vibrant plant-based twist on the classic Thai dish. This recipe features tender plant-based chicken pieces stir-fried alongside a colorful medley of red, yellow, and green bell peppers, delivering both visual appeal and a delicious crunch. Infused with a fragrant sauce made from soy sauce, vegetarian oyster sauce, garlic, and a hint of sugar, each bite is bursting with savory, umami-rich flavor. Fresh basil leaves bring their signature aromatic touch, while lime wedges add a bright, zesty finish. Quick to prepare and ideal for serving over steamed rice or noodles, this dish promises a perfect balance of taste and texture. A must-try for anyone seeking a delicious vegetarian alternative to a beloved favorite!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken pieces
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, sliced
- 1 medium Yellow bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 3 cloves Garlic cloves, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetarian oyster sauce
- 1 teaspoon Sugar
- 2 tablespoons Water
- 1 cup Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pieces Lime wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the plant-based chicken pieces and stir-fry for 5-7 minutes, or until they are golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red, yellow, and green bell peppers.
Stir-fry the bell peppers for about 3-4 minutes until they are slightly tender.
Add the minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
In a small bowl, mix together the soy sauce, vegetarian oyster sauce, sugar, and water.
Return the plant-based chicken pieces to the skillet and pour the sauce mixture over the top.
Stir everything together and cook for another 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the fresh basil leaves and stir them into the mixture just until wilted, about 1-2 minutes.
Season with salt and black pepper to taste, and remove the skillet from the heat.
Garnish with fresh lime wedges and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 25.6 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1708 mg | 36% | |
*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.
