Vegetarian Chicken and Bell Pepper Stir-Fry
Elevate your weeknight dinners with this vibrant Vegetarian Chicken and Bell Pepper Stir-Fry! Packed with bold flavors and colorful ingredients, this dish combines tender vegetarian chicken pieces with a medley of red, green, and yellow bell peppers, creating a feast for both the eyes and the palate. Infused with the warming aroma of garlic and fresh ginger, and coated in a savory soy sauce glaze, this stir-fry is a quick and easy 35-minute recipe that's perfect for busy schedules. Finished with a drizzle of sesame oil and a sprinkle of black pepper, it’s a healthier twist on classic stir-fry recipes. Serve over steamed rice or grains for a satisfying vegetarian meal that's bursting with flavor and texture. Perfect for meal prep, families, or anyone craving a flavorful plant-based dinner option!
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Recipe Information
Ingredients
- 400 grams Vegetarian chicken pieces
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic
- 1 inch Fresh ginger
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 2 pieces Spring onions
Instructions
Slice the red, green, and yellow bell peppers into thin strips and set aside.
Mince the garlic cloves and grate the ginger. Set these aromatics aside.
Thinly slice the spring onions and keep them separate for garnish.
In a small bowl, combine the soy sauce, cornstarch, and water. Stir until the cornstarch is completely dissolved and the mixture is smooth.
Heat the olive oil in a large non-stick pan or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan, stirring quickly to avoid burning, and cook for about 30 seconds until fragrant.
Add the vegetarian chicken pieces to the pan and stir-fry for 5 minutes, or until they are golden brown and cooked through.
Remove the vegetarian chicken from the pan and set aside.
In the same pan, add a little more olive oil if needed and toss in the sliced bell peppers.
Stir-fry the bell peppers for 3-5 minutes, until they become tender-crisp.
Return the cooked vegetarian chicken to the pan with the bell peppers.
Pour the soy sauce mixture over the chicken and peppers, stirring constantly until the sauce thickens and coats everything evenly.
Drizzle the sesame oil over the stir-fry and add black pepper to taste.
Remove the pan from heat and transfer the stir-fry to a serving dish.
Garnish with sliced spring onions before serving.
Serve hot with steamed rice or your choice of grains.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 14.7 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2298 mg | 49% | |
*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.
