Vegetarian Chicken and Broccoli Stir Fry
Transform your weeknight dinner routine with this vibrant and flavor-packed Vegetarian Chicken and Broccoli Stir Fry! Perfect for plant-based eaters and stir-fry enthusiasts alike, this recipe pairs tender vegetarian chicken pieces with crisp broccoli, colorful bell peppers, carrots, and snow peas. It's all coated in a savory sauce made with soy sauce, sesame oil, ginger, and garlic for that irresistible umami kick. With just 15 minutes of prep time and 15 minutes of cooking, this quick and easy dish delivers restaurant-quality results in the comfort of your home. Garnished with green onions and sesame seeds for added texture and taste, this stir fry is an ideal blend of nutrition and satisfaction. Whether you're serving it on its own or over steamed rice, this recipe is sure to be a family favorite—packed with plant-based goodness and bursting with flavor!
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Recipe Information
Ingredients
- 300 grams vegetarian chicken pieces
- 200 grams broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 100 grams snow peas
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare all ingredients by chopping the bell pepper, julienning the carrot, cutting the broccoli into florets, and slicing the green onions.
In a small bowl, mix the soy sauce, sesame oil, minced ginger, and minced garlic. Set aside.
In another small bowl, dissolve cornstarch in water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the vegetarian chicken pieces to the pan, stir-frying until they are golden brown, about 5 minutes. Remove from the pan and set aside.
Add the remaining vegetable oil to the pan. Stir-fry the broccoli, bell pepper, carrot, and snow peas for 3-4 minutes, or until the vegetables are tender-crisp.
Return the vegetarian chicken to the pan, and pour the soy sauce mixture over all the ingredients. Stir well to combine, cooking for an additional 2 minutes.
Add the cornstarch slurry to the pan and stir continuously until the sauce thickens, about 1-2 minutes.
Season the stir-fry with salt and black pepper to taste.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot, and enjoy your vegetarian chicken and broccoli stir fry!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.2 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 373 mg | 8% | |
*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.
