Vegetarian Stir-Fried Vegetables and Chicken
Discover the irresistible flavors of Vegetarian Stir-Fried Vegetables and Chicken – a vibrant, plant-forward dish that’s packed with color, texture, and bold taste. This easy stir-fry recipe pairs crisp broccoli, tender carrots, juicy red bell peppers, earthy mushrooms, and crunchy snow peas with a savory garlic-ginger soy sauce that ties every bite together beautifully. Made in just 25 minutes, this quick and nutritious recipe is ideal for busy weeknights while offering a customizable base to serve over rice or noodles. Perfect for those seeking a vegetarian twist on classic stir-fry, it’s also gluten-free when made with tamari and can be elevated with a sprinkle of sesame seeds. Whether you’re meal-prepping or looking for a crowd-pleasing dinner, this stir-fry checks all the boxes for wholesome flavor and convenience.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 large Red bell pepper, sliced into strips
- 1 cup Mushrooms, sliced
- 1 cup Snow peas
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 tablespoons Soy sauce (use tamari for gluten-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 cups Cooked rice or noodles (optional, for serving)
Instructions
Prepare all the vegetables: chop the broccoli into bite-sized florets, slice the carrots thinly, cut the red bell pepper into strips, and slice the mushrooms.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved to create the stir-fry sauce. Set aside.
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, and red bell peppers to the wok. Stir-fry for 2-3 minutes or until the vegetables begin to soften slightly.
Add the mushrooms and snow peas. Continue stir-frying for another 2-3 minutes until all the vegetables are tender-crisp, but not overcooked.
Pour the prepared stir-fry sauce over the vegetables. Stir well to coat all the vegetables evenly. Allow it to cook for 1-2 minutes until the sauce thickens slightly.
Taste and adjust seasoning with additional soy sauce or salt, if needed.
Transfer the stir-fried vegetables to a serving bowl. Sprinkle sesame seeds on top for garnish, if desired.
Serve hot as is, or over cooked rice or noodles for a complete meal.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 26.3 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 304 mg | 23% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1972 mg | 42% | |
*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.
