Chicken Pepper Stir Fry


  • 1 c. water
  • 1/4 c. Bragg’s liquid aminos
  • 1 tsp. sweet chili sauce
  • 2 cloves garlic, minced
  • 2 c. vegan chicken, cut into chunks
  • 1 tsp. McKay’s beef style seasoning
  • 4 c. fresh broccoli florets
  • 1 large sweet red pepper, cut into 1 inch chunks
  • 1 large sweet yellow pepper, cut into 1 inch chunks
  • 1 small onion, cut into thin wedges
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1/4 c. slivered almonds, toasted
  • chopped scallions


  1. Place all ingredients in a large saucepan except the slivered almonds, cornstarch and 3 tablespoons of water. Cook until crisp-tender.
  2. Mix the cornstarch and water together, stir into the vegetables and cook until thickened. Serve over brown jasmine rice or favorite oriental noodles.
  3. Garnish with slivered almonds and scallions.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Asian Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.