Vegetarian Stir-Fried Chicken with Bell Peppers
Elevate your weeknight dinner with this vibrant Vegetarian Stir-Fried Chicken with Bell Peppers! This quick and easy recipe features tender plant-based chicken strips stir-fried with a colorful medley of red, yellow, and green bell peppers, all coated in a savory sauce made from soy sauce, hoisin, and sesame oil. Infused with the bold flavors of fresh garlic and ginger, this dish is both satisfying and packed with nutrients. Ready in just 25 minutes, it's the perfect one-pan meal for busy evenings. Serve over steamed rice or noodles for a delicious meatless twist on a classic stir-fry. Perfectly vegan-friendly and brimming with flavor, it’s sure to become a go-to recipe in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Plant-based chicken strips
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Soy sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Sesame oil
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 tbsp Cooking oil (such as vegetable or avocado oil)
- 2 Green onions
- 1 tsp Sesame seeds (optional)
Instructions
Wash and slice the red, yellow, and green bell peppers into thin strips.
Peel and mince the garlic cloves and ginger.
Slice the green onions into small pieces, separating the white and green parts.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Set aside.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
Add the plant-based chicken strips to the skillet and cook for 3–4 minutes, stirring occasionally, until slightly browned. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of cooking oil to the skillet. Toss in the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 3–4 minutes until they are slightly softened but still crisp.
Return the cooked plant-based chicken strips to the skillet, and stir to combine with the vegetables.
Pour the sauce over the stir-fry and toss well to coat. Cook for an additional 1–2 minutes until the sauce thickens.
Remove the stir-fry from heat and garnish with the green onion tops and sesame seeds, if using.
Serve hot over steamed rice or noodles and enjoy!
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2233 mg | 97% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.8 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1643 mg | 35% | |
*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.
