Vegan Classic Chicken Stir-Fry

Total time45 min

Prep time20 min

Cook time15 min

Bright red and yellow bell peppers, snappy broccoli florets, and crisp snap peas get tossed hard and fast in a screaming-hot wok, picking up char in all the right places. Garlic and fresh ginger bloom in the center of the pan for those last fragrant seconds, then everything gets pulled together in a glossy, savory sauce that clings to every piece. Sliced green onion goes in twice — whites for depth, greens for a fresh finish — and a sprinkle of sesame seeds on top brings a little crunch. Spooned over a mound of hot white rice, this is the kind of fast, saucy, veggie-packed dinner that comes together in one pan and disappears just as quickly. It's a genuinely great option for a vegan weeknight rotation, no delivery menu required.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
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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.
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1 tsp sugar
½ cup low-sodium 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 tsp sesame oil

For the stir-fry

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 cup snap peas, trimmed
3 green onions, sliced, white and green parts separated

For serving

1 tsp sesame seeds (optional)
cooked white rice, for serving

Instructions

1
In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until evenly coated and set aside to marinate for 10 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, rice vinegar, 1 tbsp cornstarch, sugar, chicken broth, and 1 tsp sesame oil until the cornstarch is fully dissolved. Set the sauce aside.

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