Vegetarian Stir Fry Chicken
Savor the vibrant flavors of this quick and easy Vegetarian Stir Fry Chicken, a plant-based twist on a classic favorite. Packed with colorful vegetables like broccoli, red bell pepper, carrots, and snap peas, this dish delivers a delightful crunch in every bite. The plant-based chicken strips are perfectly browned and tossed in a savory stir-fry sauce made with low-sodium soy sauce, hoisin sauce, and fragrant notes of garlic and ginger. Ready in just 30 minutes, this vegetarian stir-fry is an ideal weeknight dinner that’s both nutritious and satisfying. Serve it over steamed rice or noodles and garnish with sesame seeds and green onions for a dish that’s sure to please. Perfect for vegetarians and anyone looking for a wholesome, flavorful meatless meal!
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Recipe Information
Ingredients
- 225 grams Plant-based chicken strips
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 large Carrot
- 1 cup Snap peas
- 3 cloves Garlic
- 1 tablespoon Ginger
- 3 tablespoons Soy sauce (low-sodium)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
- 2 stalks Green onion
Instructions
Prepare your vegetables by cutting the broccoli into bite-sized florets, slicing the red bell pepper into strips, peeling and julienning the carrot, and mincing the garlic and ginger.
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, cornstarch, and water to make the stir-fry sauce. Stir until the cornstarch is fully dissolved, then set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the plant-based chicken strips and cook for 4-5 minutes, until slightly browned. Remove from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender but still crisp.
Return the cooked plant-based chicken to the skillet. Pour the prepared stir-fry sauce over the mixture and toss everything together to evenly coat. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove the skillet from the heat. Garnish with sesame seeds and chopped green onions.
Serve immediately over steamed rice or noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 6.5 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 394 mg | 8% | |
*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.
