Vegetarian Hunan Chicken
Discover the bold and vibrant flavors of Vegetarian Hunan Chicken, a plant-based twist on the classic Chinese dish that’s perfect for meat-free meals. Featuring tender plant-based chicken strips marinated in soy sauce and cornstarch, this recipe bursts with colorful vegetables like bell peppers, zucchini, broccoli, and bamboo shoots. Infused with aromatic garlic, ginger, and the fiery kick of dried red chili peppers, it’s stir-fried to perfection in a savory blend of soy sauce, rice vinegar, and sesame oil. Ready in just 35 minutes, this easy-to-make dish offers a healthy yet satisfying option for dinner and is perfect with steamed rice or noodles. Packed with bold flavors and wholesome ingredients, Vegetarian Hunan Chicken is a delicious way to enjoy the spicy, tangy essence of Hunan cuisine.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 3 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Zucchini, sliced
- 150 grams Broccoli florets
- 4 Dried red chili peppers
- 100 grams Bamboo shoots
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 2 Spring onions, chopped
Instructions
In a medium mixing bowl, combine the plant-based chicken strips with 2 tablespoons of soy sauce and the cornstarch. Mix well to ensure the strips are evenly coated. Set aside for about 5 minutes to marinate.
Heat a large wok or non-stick skillet over medium heat and add the vegetable oil. Once hot, add the garlic, ginger, and dried red chili peppers. Stir-fry for about 1 minute until fragrant.
Increase the heat to high and add the marinated plant-based chicken strips to the wok. Stir-fry continuously for 5 minutes until they start to brown.
Add the sliced red and green bell peppers, zucchini slices, broccoli florets, and bamboo shoots to the wok. Stir-fry for another 5 minutes, ensuring all vegetables are tender-crisp.
Stir in the remaining tablespoon of soy sauce, the rice vinegar, sesame oil, and sugar. Mix well to coat all ingredients with the sauce.
Continue to stir-fry for an additional 2-3 minutes, allowing the flavors to meld together.
Garnish with chopped spring onions before serving.
Transfer to a serving dish and enjoy your Vegetarian Hunan Chicken with steamed rice or noodles.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 21.0 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2290 mg | 49% | |
*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.
