‘Chicken’ & Cashew Stir Fry

A plant-based version of this Chinese dish. With so many delicious vegan meats available today, there's no going back to eating animal flesh.

Serves 1 | Prep time: 10 mins | Cooking time: 30 mins


  • 1/3 cup brown rice
  • 2/3 cup water
  • 1/4 brown onion, sliced into small wedges
  • 1 garlic clove, crushed
  • 1/2 cup plant-based meat (e.g. Tofurkey, Fry’s or Vegie Delights chick’n style)
  • 1 tsp sriracha
  • 2 tsp soy sauce/Tamari
  • 1/4 cup carrot, sliced
  • 1/4 cup green capsicum, seeded and sliced
  • 1/2 cup broccoli, cut into small florets
  • Few stalks bok choy, trimmed
  • 15g/1.23oz of roasted or raw cashews


  1. Cook the rice in a little more than 2/3 cup water in a covered pot, rice cooker or a microwave.
  2. Heat oil in a wok and stir-fry onion for 2 minutes until softened. Add garlic and stir-fry further 30 seconds.
  3. Add plant-based chick’n strips and cook, stirring often for about 6 minutes.
  4. Add siracha, soy sauce/Tamari and vegetables, and stir-fry for 3 minutes or until veggies are tender.
  5. Stir in cashews just before serving over brown rice.

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