Vegetarian Chicken and Vegetable Stir-Fry
Experience vibrant flavors and wholesome plant-based goodness with this Vegetarian Chicken and Vegetable Stir-Fry! Packed with colorful veggies like crisp broccoli, tender snow peas, sweet red bell peppers, and julienned carrots, this recipe shines with a harmonious balance of textures and flavors. Featuring high-protein, plant-based chicken strips, the dish is sautéed in a fragrant ginger-garlic base and tossed in a savory soy-sesame sauce that’s perfectly complemented by a hint of rice vinegar. Quick and easy to make in just 25 minutes, this stir-fry is ideal for busy weeknight dinners, offering a healthy, vegan-friendly twist on a classic favorite. Serve it over fluffy rice or noodles for a satisfying meal that’s rich in nutrients and bursting with delectable umami goodness. Don’t forget the sprinkle of sesame seeds and green onion garnish for that perfect finishing touch!
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Recipe Information
Ingredients
- 300 grams plant-based chicken strips
- 200 grams broccoli florets
- 1 large red bell pepper
- 100 grams snow peas
- 1 medium carrot
- 3 stalks green onions
- 2 cloves garlic
- 1 inch piece fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the vegetables. Chop the broccoli into florets if not done already. Slice the red bell pepper into thin strips, and peel and julienne the carrot. Trim the ends from the snow peas and cut them diagonally if desired. Finely chop the green onions, separating the white parts from the green parts for garnish.
Mince the garlic and grate the ginger.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, cornstarch, and water until the cornstarch is completely dissolved. Set this sauce mixture aside.
Heat a large non-stick skillet or wok over medium-high heat. Add a small amount of oil and swirl to coat the pan.
Add the plant-based chicken strips to the pan and stir-fry for about 3-4 minutes, or until they start to brown. Remove from the pan and set aside.
In the same pan, add a touch more oil if necessary, then add the minced garlic and grated ginger. Stir-fry for about 30 seconds, until fragrant.
Add the broccoli, red bell pepper, snow peas, and carrot to the pan. Stir-fry the vegetables for about 4-5 minutes, or until they are crisp-tender.
Return the plant-based chicken strips to the pan, adding them to the vegetable mix. Stir to combine.
Pour the sauce over the stir-fry and toss everything together to coat the vegetables and chicken substitute evenly. Cook for an additional 1-2 minutes until the sauce has thickened slightly.
Season with black pepper to taste and sprinkle with sesame seeds.
Remove from heat and garnish with the green parts of the sliced green onions before serving.
Serve hot, over rice or noodles if desired.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 15.3 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1698 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.
