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Faux-Chicken Stir-Fry
Faux-Chicken Stir-Fry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious vegan stir-fry with plant-based "chicken" and veggies, perfect over rice or lettuce wraps.
Ingredients:
  • 0.5 cup reduced-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons ground ginger
  • 1 teaspoon cornstarch
  • 0.25 teaspoon crushed red pepper, or more to taste
  • 1 medium onion, cut into 1/2-inch wedges
  • 2 medium carrots, cut into thin slices
  • 1 cup button mushrooms, quartered
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 red bell pepper, cut into thin strips
  • 0.66666668653488 pound vegetarian chicken substitute, diced
  • 1 cup hot cooked rice
  • 0.5 cup dry roasted cashews
Instructions:
  • Combine soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl and mix well.
  • In a large skillet or wok over medium-high heat, sauté onion, carrots, mushrooms, and garlic for 5 minutes. Add broccoli, bell pepper, and meatless fillets; continue cooking until vegetables are crisp-tender, for an additional 3 to 5 minutes.
  • Spread the mixture to the edges of the wok or skillet. Stir the sauce and pour it into the center. Cook until it slightly thickens, then stir to coat the vegetables and fillets. Heat everything through. Serve over hot rice and sprinkle with cashews.

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