Vegan Chicken Stir-Fry with Ginger & Scallion

Total time55 min

Prep time20 min

Cook time20 min

4.7

(29)

Vegan Chicken Stir-Fry with Ginger & Scallion

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Ingredients

4 servings

For the chicken

1½ lb boneless, skinless chicken breast, thinly sliced against the grain
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 tbsp tamari
1 tbsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp tamari
2 tbsp chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp cornstarch
1 tsp sesame oil

For the stir-fry

2 tbsp garlic-infused oil
1 tbsp fresh ginger, peeled and finely grated
2 medium carrots, peeled and cut into thin matchsticks
1 medium red bell pepper, thinly sliced
2 cups baby bok choy, halved lengthwise
6 scallions, green tops only, cut into 1-inch pieces

For serving

2 cups jasmine rice, uncooked
1 tbsp sesame seeds (optional)

Instructions

1
In a medium bowl, combine the sliced chicken with 2 tbsp tamari, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
2
While the chicken marinates, cook the jasmine rice according to package directions in a medium saucepan. Keep warm, covered, until ready to serve.

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