Baked Chicken and Veggie Stir-Fry Recipe
Tired of juggling a frying pan while pretending you’re a professional chef? Vegan “chicken” and colorful veggies bake together effortlessly.
This stir-fry delivers bold flavors without constant stirring, letting you scroll Instagram guilt-free while dinner cooks itself.
Crispy edges meet tender interiors, and every bite whispers, “I actually care about my health…kind of.”
Add your favorite sauce, toss veggies liberally, and watch plain weeknight dinners transform into a vibrant, restaurant-style plate instantly.
It’s fast, fuss-free, and satisfies cravings with minimal drama, proving healthy meals can be indulgent and Instagram-worthy.
Baked Chicken and Veggie Stir-Fry Recipe
Vegan “chicken” and fresh vegetables tossed in savory sauce, baked to perfection for an easy, colorful stir-fry.
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss vegan chicken strips with soy sauce, sesame oil, olive oil, garlic, ginger, salt, and pepper.
- Add bell peppers, zucchini, carrot, and broccoli to the bowl and toss to coat evenly.
- Spread the mixture in a single layer on the baking sheet.
- Bake 20 minutes, stirring halfway through, until edges are slightly crispy and veggies tender.
- Optional: Sprinkle cornstarch for thicker sauce, stir, and bake 2–3 more minutes.
- Serve immediately with rice, noodles, or enjoy as a wholesome standalone meal.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
Vitamins & Minerals (per serving)
- Vitamin A: 35%
- Vitamin C: 55%
- Calcium: 8%
- Iron: 12%
- Vitamin K: 25%
Notes & Tips
- Use any seasonal veggies for variety and color.
- Toss halfway through baking to avoid soggy edges.
- Marinate vegan chicken beforehand for deeper flavor.
- Add sriracha or chili flakes for a spicy kick.
- Serve with rice or quinoa for a complete meal.
