Vegetarian Savory Chicken Stir-Fry
Dive into the irresistible flavors of this Vegetarian Savory Chicken Stir-Fry, a plant-based twist on a classic favorite! Featuring tender, marinated plant-based chicken pieces infused with a savory soy sauce-sesame oil blend, this recipe is loaded with vibrant, crunchy vegetables like bell peppers, broccoli, and carrots for a wholesome, colorful feast. Sautéed garlic and ginger bring depth and warmth, while toasted sesame seeds add a delightful nutty finish. Perfectly stir-fried in a sizzling wok, this quick and easy dish is ready in just 35 minutes, making it an ideal weeknight dinner choice. Pair it with steamed rice or noodles for a complete vegan-friendly meal that’s as satisfying as it is packed with flavor.
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Recipe Information
Ingredients
- 300 grams plant-based chicken pieces
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 3 cloves garlic
- 2 teaspoons ginger
- 1 medium bell pepper
- 200 grams broccoli florets
- 1 medium carrot
- 3 stalks green onions
- 1 tablespoon toasted sesame seeds
- 2 tablespoons vegetable oil
- 50 milliliters water
Instructions
In a small bowl, combine soy sauce, sesame oil, and cornstarch. Stir well to dissolve the cornstarch completely.
Mince the garlic cloves and grate the ginger. Set aside.
Cut the bell pepper into thin strips, slice the carrot into thin rounds, and chop the green onions while separating the white and green parts.
Add plant-based chicken pieces to a large bowl and pour the soy sauce mixture over them. Mix well to coat and let sit for 10 minutes.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the marinated plant-based chicken pieces to the skillet. Stir-fry for about 3 to 4 minutes until slightly browned and heated through. Remove from the pan and set aside.
In the same skillet, add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Add sliced bell pepper, carrot rounds, and broccoli florets to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
Add the cooked plant-based chicken back to the skillet, along with 50 ml of water to help steam the vegetables. Cook for an additional 3 minutes.
Stir in the white parts of the green onions and cook for another minute.
Remove from heat, sprinkle with toasted sesame seeds and the green parts of the green onions.
Serve hot over steamed rice or noodles as desired.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 9.0 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1347 mg | 29% | |
*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.
