Faux-Chicken Stir-Fry

Name: Faux-Chicken Stir-Fry
Total time: 35
Yield: 4
Ingredients: ½ cup reduced-sodium soy sauce; 2 tablespoons packed brown sugar; 2 tablespoons rice vinegar; 2 teaspoons ground ginger; 1 teaspoon cornstarch; ¼ teaspoon crushed red pepper, or more to taste; 2 tablespoons vegetable oil; 1 medium onion, cut into 1/2-inch wedges; 2 medium carrots, cut into thin slices; 1 cup button mushrooms, quartered; 2 cloves garlic, minced; 2 cups broccoli florets; 1 red bell pepper, cut into thin strips; ⅔ pound vegetarian chicken substitute, diced; 1 cup hot cooked rice; ½ cup dry roasted cashews

Recipe by Juliana Hale from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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½ cup reduced-sodium soy sauce
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2 tablespoons packed brown sugar
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2 tablespoons rice vinegar
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2 teaspoons ground ginger
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1 teaspoon cornstarch
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¼ teaspoon crushed red pepper, or more to taste
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2 tablespoons vegetable oil
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1 medium onion, cut into 1/2-inch wedges

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2 medium carrots, cut into thin slices
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1 cup button mushrooms, quartered
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2 cloves garlic, minced
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2 cups broccoli florets
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1 red bell pepper, cut into thin strips
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⅔ pound vegetarian chicken substitute, diced
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1 cup hot cooked rice
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½ cup dry roasted cashews

Instructions

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