Faux-Chicken Stir-Fry

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 484 Calories

Ingredients

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

Recipe Instructions

Step 1

Stir together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl.

Step 2

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.

Step 3

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.