FAUX-CHICKEN STIR-FRY

Faux-Chicken Stir-Fry image

This easy vegan stir-fry is loaded with fresh veggies and plant-based "chicken" fillets. Serve it over hot steamed brown or white rice, or in iceberg lettuce leaves.

Provided by Juliana Hale

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

½ cup reduced-sodium soy sauce
2 tablespoons packed brown sugar
2 tablespoons rice vinegar
2 teaspoons ground ginger
1 teaspoon cornstarch
¼ teaspoon crushed red pepper, or more to taste
2 tablespoons vegetable oil
1 medium onion, cut into 1/2-inch wedges
2 medium carrots, cut into thin slices
1 cup button mushrooms, quartered
2 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, cut into thin strips
⅔ pound vegetarian chicken substitute, diced
1 cup hot cooked rice
½ cup dry roasted cashews

Steps:

Stir together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl.
Heat oil in a wok or extra-large skillet over medium-high heat. Add onion, carrots, mushrooms, and garlic; cook, stirring, for 5 minutes. Add broccoli, bell pepper, and meatless fillets; cook, stirring, until vegetables are crisp-tender, 3 to 5 minutes more.
Push mixture to edges of wok or skillet. Stir sauce and pour into center of wok. Cook until slightly thickened, then stir to coat vegetables and fillets; heat through. Serve over hot rice and sprinkle with cashews.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 41.8 g, Fat 25 g, Fiber 7.2 g, Protein 26.3 g, SaturatedFat 4.1 g, Sodium 1751.1 mg, Sugar 13 g