Name: Faux-Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Reduced-sodium soy sauce - ½ cup; Packed brown sugar - 2 tablespoons; Rice vinegar - 2 tablespoons; Ground ginger - 2 teaspoons; Cornstarch - 1 teaspoon; Crushed red pepper, or more to taste - ¼ teaspoon; Vegetable oil - 2 tablespoons; Onion, cut into 1/2-inch wedges - 1 medium; Carrots, cut into thin slices - 2 medium; Button mushrooms, quartered - 1 cup; Garlic, minced - 2 cloves; Broccoli florets - 2 cups; Red bell pepper, cut into thin strips - 1; Vegetarian chicken substitute, diced - ⅔ pound; Hot cooked rice - 1 cup; Dry roasted cashews - ½ cup

Ingredients for - Faux-Chicken Stir-Fry

1. Reduced-sodium soy sauce ½ cup

2. Packed brown sugar 2 tablespoons

3. Rice vinegar 2 tablespoons

4. Ground ginger 2 teaspoons

5. Cornstarch 1 teaspoon

6. Crushed red pepper, or more to taste ¼ teaspoon

7. Vegetable oil 2 tablespoons

8. Onion, cut into 1/2-inch wedges 1 medium

9. Carrots, cut into thin slices 2 medium

10. Button mushrooms, quartered 1 cup

11. Garlic, minced 2 cloves

12. Broccoli florets 2 cups

13. Red bell pepper, cut into thin strips 1

14. Vegetarian chicken substitute, diced ⅔ pound

15. Hot cooked rice 1 cup

16. Dry roasted cashews ½ cup

How to cook deliciously - Faux-Chicken Stir-Fry

1 . Stage

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

2 . Stage

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.

3 . Stage

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.