Vegan Sesame Chicken Stir Fry

Total time50 min

Prep time20 min

Cook time15 min

4.9

(7)

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Ingredients

4 servings

For the chicken

1 ½ 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 toasted sesame oil
1 tbsp cornstarch

For the sauce

3 tbsp tamari
2 tbsp maple syrup
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tsp cornstarch
1 tsp fresh ginger, finely grated
½ tsp crushed red pepper flakes

For the stir fry

2 tbsp garlic-infused oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 medium carrots, cut into thin matchsticks
4 scallions, green tops only, thinly sliced

For serving

4 cups cooked jasmine rice
2 tbsp sesame seeds, toasted (optional)

Instructions

1
In a medium bowl, combine the sliced chicken with 2 tbsp tamari, 1 tbsp toasted sesame oil, and 1 tbsp cornstarch. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
2
While the chicken marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp tamari, maple syrup, rice vinegar, 1 tbsp toasted sesame oil, 1 tsp cornstarch, grated ginger, and red pepper flakes. Set aside.

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