Vegan One-Pan Chicken Stir-Fry

Total time45 min

Prep time20 min

Cook time15 min

Crisp broccoli, sweet carrot, and bell pepper get tossed together in one hot skillet with garlic and fresh ginger, then coated in a glossy, savory-sweet sauce built on soy sauce, rice vinegar, and a touch of red pepper flakes for warmth. Sesame oil ties the whole thing together with that nutty, unmistakable stir-fry aroma, while a quick cornstarch slurry helps the sauce cling to every piece of vegetable. Everything comes together fast in a single pan, so the veggies stay bright and just-tender instead of overcooked. Pile it over a bowl of warm white rice and finish with sliced green onions and a scatter of sesame seeds for crunch. It's a fast, satisfying weeknight dinner that fits neatly into a vegan spread, no fuss 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 honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp cornstarch
1 tsp sesame oil
¼ tsp red pepper flakes

For the stir-fry

2 tbsp neutral oil, divided (such as vegetable oil or canola oil)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 medium red bell pepper, thinly sliced
2 cups broccoli florets
1 medium carrot, thinly sliced on the diagonal
3 green onions, white and green parts separated, thinly sliced

For serving

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

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, honey, 1 tsp cornstarch, 1 tsp sesame oil, and red pepper flakes until smooth. Set aside.

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