Vegetable and Plant Based Chick’n Stir Fry is made using plant based chick’n, broccoli florets, sliced carrots and white onions. I made a bold and tasty sauce using sesame oil and soy sauce, which really accentuated the flavor of this oriental dish.
Vegetable and Plant Based Chick’n Stir Fry
2 Carrots, sliced
1/2 White onion, sliced
2 Cups of broccoli florets, (remove stems)
2 Plant Based Chick’n filets, sliced
1 Cup of dry quinoa
3 Tablespoons of soy sauce
1 Tablespoon of sesame oil
1 Teaspoon of siracha sauce
1/4 Teaspoon of red pepper flakes
3 Tablespoon of coconut sugar
1 Tablespoons of rice vinegar
1 Garlic, minced
1 Teaspoon of ground ginger
1 Tablespoon of cornstarch
2 Tablespoons of water
1-2 Tablespoons of olive oil
-Prepare quinoa according to directions on packaging.
-On a baking sheet with parchment paper prepare plant based Chick’n filets accordingly to directions on packaging.
-In a cast iron skillet add 1 to 2 tablespoons of olive oil to the pan toss in the sliced carrots, sliced onions and minced garlic. Sauté for about 5 to 7 minutes tossing as needed to desired doneness.
-Then add broccoli to the skillet toss until tender. -Once Chick’n filets are removed from the oven. -Add filets to the pan and mix well.
-In a medium pot, add the sauce ingredients and simmer on low heat. Whisk until combined.
-Pour sauce in cast iron skillet with vegetables then stir to coat. (You can make more sauce if desired).
-Cook for an additional 1 to 2 minutes or until the vegetables and sauce are combined.
-Serve warm with quinoa and enjoy.