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20-Minute Chicken Stir-Fry Weeknight Recipe

This 20-Minute Chicken Stir-Fry Weeknight Recipe uses plant-based chicken, crisp vegetables, and bold sauce for a fast vegan dinner.

Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken strips – 200 g
  • Broccoli florets – 1 cup
  • Bell pepper – 1 cup sliced
  • Carrot – ½ cup julienned
  • Spring onions – 2 tablespoons chopped
  • Garlic – 3 cloves minced
  • Ginger – 1 teaspoon grated
  • Soy sauce – 2 tablespoons
  • Sesame oil – 1 tablespoon
  • Olive oil – 1 tablespoon
  • Cornstarch – 1 teaspoon
  • Water – 3 tablespoons
  • Black pepper – ¼ teaspoon

Method
 

  1. Mix soy sauce, water, cornstarch, and black pepper in a bowl.
  2. Heat olive oil in a wok over high flame.
  3. Add garlic and ginger, then sauté for 30 seconds.
  4. Add plant-based chicken and cook for 4 minutes until lightly browned.
  5. Add broccoli, bell pepper, and carrot, then stir-fry for 4 minutes.
  6. Pour sauce mixture and toss until glossy.
  7. Finish with sesame oil and spring onions.
  8. Serve immediately while confidence stays high.

Notes

Nutritional Values (Per Serving)

  • Calories: 340 kcal
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 32 g
  • Fiber: 7 g
  • Protein: 24 g

Vitamins and Minerals (Per Serving)

  • Vitamin B12: 35%
  • Vitamin C: 60%
  • Iron: 20%
  • Magnesium: 15%
  • Potassium: 18%

Additional Notes / Tips to Enhance the Flavor

  • Add chili paste if patience feels thin.
  • Swap veggies based on fridge reality.
  • Serve over rice or noodles for fuller victory.
Because weeknight dinners should cooperate, not argue.