Chicken Stir-Fry Recipe
This chicken stir-fry moves fast, talks bold, and refuses bland behavior on busy nights.
Crisp veggies, saucy bites, and protein hustle together like a woman with deadlines.
Cook this when dinner needs speed, balance, and zero patience.
Chicken Stir-Fry Recipe
A quick, colorful vegan chicken-style stir-fry packed with vegetables, bold sauce, and satisfying protein for everyday meals.
Ingredients
- Vegan chicken-style strips soy or pea protein: 250 g
- Bell peppers sliced: 1 cup
- Broccoli florets: 1 cup
- Carrot julienned: ½ cup
- Spring onions chopped: 2 tbsp
- Garlic minced: 1½ tsp
- Ginger grated: 1 tsp
- Soy sauce: 2 tbsp
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tsp
- Maple syrup: 1 tsp
- Cornstarch: 1 tsp
- Water: 3 tbsp
- Black pepper: ½ tsp
- Red chili flakes: ¼ tsp
Instructions
- Heat wok over high heat and add sesame oil until shimmering.
- Add vegan chicken strips and stir-fry for 3 minutes until lightly golden.
- Add garlic and ginger, cooking 30 seconds until fragrant.
- Toss in vegetables and stir-fry 4 minutes, keeping them crisp.
- Whisk soy sauce, vinegar, maple syrup, cornstarch, water, pepper, and chili flakes.
- Pour sauce into wok and cook 2 minutes until glossy and thick.
- Finish with spring onions and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 320 kcal
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 26 g
Vitamins & Minerals (Per Serving)
- Iron: 24%
- Vitamin C: 45%
- Potassium: 18%
- Magnesium: 14%
- Vitamin B6: 16%
Additional Notes / Tips
Add cashews for crunch, splash lime for brightness, or serve over rice when hunger demands commitment.
