Stir-fry Vegan Chickun, Broccoli and Red Pepper

This is a quick and delicious main meal that can be enjoyed any time of the year.

Stir-fry Vegan Chickun with Broccoli and Red Pepper

Serving Size: 4


  • 12 ounces Vegan “chickun” pieces
  • 1 large head broccoli, cut into florets
  • 1 sweet red pepper, de-seeded and cut into pieces
  • 1 red chili pepper, de-seeded and cut into small rounds
  • 1 lime, sliced and juiced
  • 2 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1 red onion, sliced
  • 1 white rice, cup
  • 2 water, cups

for the sauce:

  • 4 tablespoons tamari or soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon mirin
  • thumb-sized piece ginger, peeled and grated
  • 2 tablespoons cornstarch
  • 2 spring onions, sliced


  1. Mix the ingredients for the sauce.
  2. Cook the rice.
  3. Cut the broccoli into florets (you can save the stems to make soup).
  4. Place the broccoli in a steamer and steam al dente.
  5. Meanwhile, slice the red pepper and red onion.
  6. Place the red pepper pieces and sliced onion in a frying pan with the oil.
  7. Lightly sauté or stir fry.
  8. Add the steamed broccoli and the chickun pieces
  9. Add the garlic and ½ of the red chili pepper pieces.
  10. Pour the sauce over the meal and allow the sauce to slightly thicken.
  11. Squeeze a bit of the lime over the meal, saving a slice for serving.
  12. Serve the meal over whiter rice, garnished with sliced spring onions and a few pieces of the chili pepper and a slice of lime on the side.