Vegetarian Chicken and Veggie Stir Fry
Elevate your weeknight dinner game with this vibrant Vegetarian Chicken and Veggie Stir Fry—a quick and healthy plant-based twist on the classic dish! Packed with colorful vegetables like broccoli, red bell peppers, and snow peas, this recipe combines wholesome goodness with robust flavors from garlic, fresh ginger, soy sauce, and toasted sesame oil. The vegetarian chicken strips serve as a protein-packed center, while a simple cornstarch slurry creates a luscious, thick sauce that perfectly coats each bite. Ready in just 30 minutes and garnished with crunchy sesame seeds and fresh green onions, this stir fry is ideal for busy nights and offers an irresistible umami flavor you’ll crave again and again. Perfect for vegetarians and stir-fry lovers alike, this dish is a delicious way to savor nutrient-rich ingredients in one skillet.
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Recipe Information
Ingredients
- 300 grams vegetarian chicken strips
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1 red bell pepper
- 200 grams broccoli florets
- 1 carrot
- 100 grams snow peas
- 2 stalks green onion
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil
Instructions
Mince the garlic and grate the ginger. Set aside.
Slice the red bell pepper into thin strips, cut the carrot into julienne strips, and chop the green onions into small pieces.
In a small bowl, combine the soy sauce, water, and cornstarch. Stir well to create a slurry and set aside.
Heat 1 tablespoon of sesame oil and 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet, stir-frying for about 30 seconds until fragrant.
Add the vegetarian chicken strips to the pan and stir-fry for about 3-4 minutes or until they start to brown.
Toss in the bell peppers, broccoli florets, and carrot strips. Stir-fry for another 3 minutes.
Add the snow peas and half of the green onions, and continue to stir-fry for an additional 2 minutes.
Pour the soy sauce and cornstarch mixture over the vegetables and vegetarian chicken. Stir continuously until the sauce thickens and all the ingredients are well-coated, about 2 minutes.
Remove the skillet from heat and drizzle the remaining 1 tablespoon of sesame oil over the dish.
Garnish the stir-fry with sesame seeds and the remaining green onions before serving.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 30.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3032 mg | 132% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 16.2 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1841 mg | 39% | |
*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.
