Vegetarian Chicken and Vegetable Stir Fry
Elevate your weeknight dinners with this vibrant and wholesome **Vegetarian Chicken and Vegetable Stir Fry**, a meat-free twist on the classic dish. Packed with nutrient-rich veggies like broccoli, red bell peppers, carrots, and snow peas, this quick and easy stir fry pairs beautifully with juicy meatless chicken strips for a satisfying protein boost. A savory soy sauce glaze infused with garlic, ginger, and sesame oil brings bold, aromatic flavors to every bite, while a sprinkle of sesame seeds and fresh green onions adds the perfect finishing touch. Ready in just 30 minutes, this stir fry is ideal for busy schedules and can be served with steamed rice or noodles for a complete meal. Perfect for vegetarians or anyone looking to enjoy a healthy, flavorful dinner packed with texture and taste!
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Recipe Information
Ingredients
- 200 grams Meatless chicken strips
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 cup Broccoli florets
- 1 Red bell pepper, sliced
- 1 Carrot, sliced
- 1 cup Snow peas
- 1 teaspoon Sesame oil
- 2 Green onions, chopped
- 1 tablespoon Sesame seeds
Instructions
In a small bowl, combine soy sauce, cornstarch, and water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the meatless chicken strips to the skillet and cook for 5-7 minutes, or until golden brown. Remove from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Stir in minced garlic and grated ginger, saute for 30 seconds until fragrant.
Add broccoli florets, red bell pepper slices, carrot slices, and snow peas to the skillet. Stir fry for about 5 minutes until veggies are tender-crisp.
Return the cooked meatless chicken strips to the skillet. Stir to combine all the ingredients.
Stir the prepared soy sauce slurry and pour over the contents of the skillet, tossing everything to coat well. Allow to cook for another 2-3 minutes until the sauce thickens.
Drizzle 1 teaspoon of sesame oil over the stir fry. Add chopped green onions and stir to combine.
Garnish with sesame seeds before serving. Enjoy hot with steamed rice or noodles.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 15.2 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1680 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.
