Vegan Chicken Stir Fry can be made with any vegetables that cook quickly that you choose. I’ve given suggestions in my recipe; but you can add drained canned baby corn, bamboo shoots and waterchestnuts as well. There are many brands of vegan chicken. Find the one you like and add that to the stir fried vegetables. You can dress it up with a sprinkling of peanuts, cashews, Chinese noodles or even the green part of scallions. There is no end to the combinations you can make to produce a Vegan Chicken Stir Fry.
For another Vegan recipe, click on the link for : Vegan Mixed Mushroom Gravy
Vegan Chicken Stir Fry
By Published: December 18, 2013
Yield:
- 8-10 Servings
Cook time:
- 40 mins
Ingredients
- 12 Ounces Vegan Chicken Strips
- 2 Heads Broccoli rinsed and separated into florets
- 2 Large Peppers (red,yellow,orange) rinsed, seeded, cored
- 1 Pound Baby Carrots
- 1/2 Pound Sugar Snap Peas rinsed and trimmed
- 10 Ounces Assorted Mushrooms wiped clean, stems trimmed
- 5 Tablespoons Olive Oil
- 3 Large Garlic Cloves peeled and minced
- 1 Tablespoons Pure Toasted Sesame Oil
- Salt and Pepper to Taste
- low salt soy sauce/tamari optional
Equipment
- Large Colander
- Large Skillet With Cover
- Slotted Spoon
Directions
- Cut peppers into one inch pieces. Slice larger mushrooms and leave small ones whole. Set aside.
- Heat oil in skillet over medium flame. Add garlic. Saute quickly taking care not to burn garlic. Add broccoli and carrots. Stir well until all vegetables are coated in oil. Cover skillet and cook about seven minutes or until vegetables are almost crisp-tender. Remove cover. Add peas and peppers. Stir briskly. Add mushrooms and vegan chicken strips. Stir two or three minutes longer or until mushrooms have wilted. Add sesame oil. Stir well. Taste. Season with salt and pepper (and soy sauce) if desired. Remove vegetables and vegan strips with a slotted spoon and arrange in a serving dish. Serve hot or at room temperature.
