Vegetarian Chicken Stir-Fry with Vegetables
Get ready to elevate your weeknight dinners with this vibrant and satisfying Vegetarian Chicken Stir-Fry with Vegetables! Packed with colorful veggies like broccoli, snap peas, and julienned carrots, and paired with tender vegetarian chicken pieces, this dish is a flavor-packed alternative to the classic chicken stir-fry. The homemade stir-fry sauce, featuring a savory blend of soy sauce, hoisin sauce, and sesame oil, delivers a perfect balance of sweet and salty flavors, while minced garlic and fresh ginger add a delightful aromatic touch. Ready in just 30 minutes from start to finish, this easy stir-fry is ideal for busy schedules and a great way to enjoy a wholesome dinner full of plant-based protein and nutrient-rich vegetables. Serve it with steamed rice or noodles for a satisfying meal the whole family will love. Perfect for vegetarians and anyone looking for a fresh, healthy twist on the traditional stir-fry recipe!
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Recipe Information
Ingredients
- 300 grams vegetarian chicken pieces
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, and cornstarch together until smooth. Add the water and stir to combine. Set aside as the stir-fry sauce.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the vegetarian chicken pieces and stir-fry for 3-4 minutes until they are heated through and lightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and fresh ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper slices, julienned carrot, and snap peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are just tender but still crisp.
Return the vegetarian chicken pieces to the skillet with the vegetables.
Pour the prepared stir-fry sauce over the vegetable and chicken mixture. Stir well to evenly coat everything with the sauce. Cook for another 2-3 minutes until the sauce thickens slightly.
Add the sliced green onions and toss everything together.
Remove the stir-fry from the heat and transfer to a serving dish.
Garnish with sesame seeds and serve hot with cooked rice or noodles.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 27.7 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1447 mg | 31% | |
*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.
