Vegetarian Quick and Easy Chicken Stir-Fry
Discover the vibrant flavors of this Vegetarian Quick and Easy Chicken Stir-Fry, a plant-based twist on a classic favorite! Packed with colorful veggies like broccoli, red bell pepper, carrot, and snow peas, and complemented by protein-rich plant-based chicken strips, this dish is a healthy and satisfying weeknight meal. A simple homemade stir-fry sauce made with soy sauce, sesame oil, and cornstarch creates a rich, glossy coating that ties everything together in just minutes. Perfectly seasoned with garlic and garnished with green onions and sesame seeds, this stir-fry is ready in just 30 minutes and pairs beautifully with steamed rice or noodles. Whether you're a vegetarian or simply looking for a quick and nutritious dinner option, this recipe delivers bold flavors and wholesome ingredients in every bite!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 200 grams Broccoli florets
- 1 whole Red bell pepper
- 1 medium Carrot
- 100 grams Snow peas
- 3 cloves Garlic
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Olive oil
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Instructions
Wash and prepare the vegetables: cut the broccoli into small florets, slice the red bell pepper into thin strips, julienne the carrot, and trim the ends of the snow peas.
Mince the garlic cloves and thinly slice the green onions, keeping the greens and whites separate.
In a small bowl, mix the soy sauce, sesame oil, water, and cornstarch until smooth to create the stir-fry sauce.
Heat a large non-stick skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the plant-based chicken strips and sauté for 4-5 minutes until they are lightly browned. Remove from the pan and set aside.
In the same pan, add the garlic and whites of the green onions, and cook for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snow peas to the pan. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Return the plant-based chicken to the pan and pour over the prepared stir-fry sauce.
Toss to combine everything well and let it cook for another 2-3 minutes until the sauce thickens and coats the vegetables and plant-based chicken.
Garnish with the green onions and sesame seeds before serving.
Serve immediately with steamed rice or noodles if desired.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 13.7 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1551 mg | 33% | |
*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.
