Vegetarian Stir-Fried Chicken with Vegetables
Experience the vibrant flavors of Asian-inspired cooking with this Vegetarian Stir-Fried Chicken with Vegetables recipe—an easy, wholesome meal bursting with color, texture, and nutrition. Featuring tender plant-based chicken strips, crisp broccoli, sweet red bell peppers, and garden-fresh snow peas, it's all brought together in a savory garlic-ginger stir-fry sauce infused with soy and hoisin for an irresistible umami kick. Perfect for busy weeknights, this quick and healthy dish is ready in just 30 minutes and pairs beautifully with rice or noodles for a well-rounded vegetarian feast. Garnish with sesame seeds and green onions for extra flavor and visual appeal, and enjoy a satisfying, meat-free alternative that doesn’t compromise taste.
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Recipe Information
Ingredients
- 8 ounces Plant-based chicken strips (e.g., soy- or pea-based)
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, julienned
- 1 cup Snow peas
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce (use tamari for gluten-free)
- 2 tablespoons Hoisin sauce (check for vegetarian/gluten-free options if necessary)
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil or neutral cooking oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, thinly sliced (optional, for garnish)
Instructions
Prepare all vegetables by washing, slicing, and julienning as needed. Keep them in separate bowls for easy access during cooking.
In a small bowl, mix soy sauce, hoisin sauce, sesame oil, cornstarch, and water to create a stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the plant-based chicken strips and stir-fry for 3-4 minutes until heated through and slightly browned. Remove from the wok and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant but not browned.
Add the broccoli, carrots, red bell pepper, and snow peas to the wok. Stir-fry the vegetables for 5-6 minutes, or until they are crisp-tender.
Return the cooked plant-based chicken to the wok and stir to combine with the vegetables.
Pour the stir-fry sauce into the wok, stirring to coat the plant-based chicken and vegetables. Cook for an additional 2-3 minutes until the sauce slightly thickens.
Remove from heat and serve immediately over cooked rice or noodles, if desired.
Garnish with sesame seeds and green onions, if using.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 26.6 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1763 mg | 38% | |
*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.
