Chicken and Asparagus Stir-Fry Recipe
A speedy vegan stir-fry combining tender plant-based chicken, fresh asparagus, and a zingy sauce for effortless deliciousness.
Ingredients
- Plant-Based “Chicken” Strips: 12 oz
- Asparagus: 1 bunch trimmed and cut into 2-inch pieces
- Soy Sauce or Tamari: 3 tbsp
- Garlic: 3 cloves minced
- Ginger: 1 tbsp fresh grated
- Sesame Oil: 1 tbsp
- Vegetable Oil: 1 tbsp
- Maple Syrup: 1 tsp because sweetness is life
- Cornstarch: 1 tsp mixed with 2 tbsp water for sauce thickening
- Green Onions: 2 sliced for garnish
- Red Pepper Flakes: Optional for a sassy kick
- Salt & Pepper: to taste
Instructions
- Heat vegetable oil in a wok over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Toss in plant-based chicken strips; stir-fry 4 minutes until browned.
- Throw asparagus into the mix; cook 3 minutes until tender-crisp.
- Stir soy sauce, maple syrup, and cornstarch slurry into the wok.
- Cook 1–2 minutes until sauce thickens and coats the veggies and “chicken.”
- Season with salt, pepper, and red pepper flakes if desired.
- Garnish with sliced green onions and serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 1.2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Vitamin A: 20%
- Calcium: 10%
- Iron: 15%
- Vitamin K: 40%
Additional Notes/Tips to Enhance Flavor
- Swap asparagus for snap peas or bell peppers for variety.
- Add toasted sesame seeds for crunch and nuttiness.
- Serve over jasmine rice or quinoa to soak up that saucy goodness.
- Double the sauce if you like it extra saucy and bold.
- Feel free to up the heat with extra chili flakes or a splash of sriracha.