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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups vegan chicken strips
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium zucchini sliced
  • 1 medium carrot julienned
  • 1 cup broccoli florets
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • Salt and pepper to taste
  • 1 tsp cornstarch optional, for thickening sauce

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss vegan chicken strips with soy sauce, sesame oil, olive oil, garlic, ginger, salt, and pepper.
  3. Add bell peppers, zucchini, carrot, and broccoli to the bowl and toss to coat evenly.
  4. Spread the mixture in a single layer on the baking sheet.
  5. Bake 20 minutes, stirring halfway through, until edges are slightly crispy and veggies tender.
  6. Optional: Sprinkle cornstarch for thicker sauce, stir, and bake 2–3 more minutes.
  7. 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.