Vegetarian Spicy Chicken Stir-Fry
Indulge in the bold flavors of this Vegetarian Spicy Chicken Stir-Fry, a plant-based twist on a classic favorite that's packed with vibrant vegetables and sizzling spice. Made with tender plant-based chicken strips, colorful bell peppers, broccoli, and carrot, this dish is brought to life with a fiery blend of sriracha, soy sauce, ginger, and garlic. The quick and easy stir-fry comes together in just 35 minutes, making it perfect for a busy weeknight meal. Garnished with sesame seeds and green onions, this vegan-friendly recipe pairs beautifully with steamed rice or noodles for a wholesome, protein-rich dinner that doesn’t compromise on flavor or heat. Whether you're a vegetarian or simply looking to switch up your meal routine, this spicy, savory stir-fry will leave your taste buds dancing!
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Recipe Information
Ingredients
- 250 grams plant-based chicken strips
- 3 tablespoons soy sauce
- 2 tablespoons sriracha
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 3 stalks green onions, chopped
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon red chili flakes
- 1 teaspoon sesame seeds (optional)
- 4 servings cooked rice or noodles
Instructions
Prepare your vegetables: Slice the red and green bell peppers into thin strips, julienne the carrot, and chop the green onions. Set all of this aside for cooking.
In a small bowl, mix the soy sauce, sriracha, cornstarch, and water until smooth. This will be your stir-fry sauce.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the plant-based chicken strips and cook for 3-4 minutes until heated through and lightly golden. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of sesame oil to the skillet and toss in the minced garlic and ginger. Stir for about 30 seconds until fragrant.
Add the sliced bell peppers, broccoli florets, and julienned carrot to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the cooked plant-based chicken to the skillet and pour in the prepared stir-fry sauce. Stir everything well to coat the ingredients evenly.
Sprinkle in the red chili flakes for an extra spicy kick and mix thoroughly. Allow everything to simmer together for 2-3 minutes until the sauce thickens and clings to the vegetables and plant-based chicken.
Remove from heat and garnish with chopped green onions and sesame seeds, if using.
Serve your Vegetarian Spicy Chicken Stir-Fry over cooked rice or noodles for a complete, satisfying meal. Enjoy!
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3625 mg | 158% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 22.7 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2064 mg | 44% | |
*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.
