Weeknight dinner dilemma, solved! When you’re craving something savory, spicy, and satisfying but are short on time, this 20-minute Szechwan Veggie Nugget Stir-Fry is your new go-to. We’re talking crispy plant-based nuggets and a mountain of colorful veggies, all tossed in a ridiculously easy and flavorful sauce. It’s the perfect way to get a delicious, well-rounded meal on the table faster than you can order takeout.
Ingredients
• 1 10-ounce / 283 g package frozen cooked breaded meatless chicken-style nuggets
• 1/4 cup / 60 ml pineapple juice
• 1/4 cup / 60 ml light teriyaki sauce
• 1 tablespoon / 15 ml Szechwan seasoning
• 2 teaspoons / 10 ml cornstarch
• Nonstick cooking spray
• 1 16-ounce / 454 g package frozen green bean stir-fry vegetable blend
• 2 cups / approx. 8 ounces / 227 g frozen sweet pepper and onion stir-fry blend
• 2 tablespoons / 30 ml sliced almonds or coarsely chopped peanuts, toasted if desired
Instructions
1. Cook the meatless nuggets according to the package directions until golden and crisp. While they cook, whisk together the pineapple juice, teriyaki sauce, Szechwan seasoning, and cornstarch in a small bowl until smooth. Set this sauce mixture aside.
2. Lightly coat a large wok or nonstick skillet with cooking spray and heat over medium-high heat. Add both packages of frozen stir-fry vegetables and cook, stirring frequently, for 3-4 minutes until crisp-tender. Use your spoon to push the vegetables to the sides of the wok, creating an open space in the center.
3. Give the sauce mixture a quick re-stir and pour it into the center of the wok. Cook, stirring constantly, until the sauce thickens and bubbles. Continue cooking for 2 more minutes, then toss everything together to coat the vegetables evenly. Divide the saucy vegetables among four plates. Slice the cooked nuggets in half and arrange them over the vegetables. Garnish with a sprinkle of toasted almonds or peanuts before serving.
Nutritional Information
• Per Serving: 266 calories, 8 g total fat (1 g saturated fat), 0 mg cholesterol, 964 mg sodium, 32 g carbohydrates, 5 g fiber, 15 g protein.
Pro Tips
• For extra crispy nuggets, cook them in an air fryer if you have one. This gives them the best texture to contrast with the saucy vegetables.
• For a spicier kick, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the teriyaki sauce mixture.
• Feel free to use fresh vegetables instead of frozen. Thinly slice bell peppers, onions, broccoli, and snap peas. You may need to add a tablespoon of water to the wok to help them steam and cook through.
• Serve this stir-fry over a bed of fluffy jasmine rice, quinoa, or soba noodles to make it a more substantial meal.
FAQ
Q: Can I make this Szechwan stir-fry vegan and gluten-free
A: Yes, with a few simple swaps. Ensure your meatless nuggets are certified vegan (many are). For a gluten-free version, use a gluten-free teriyaki sauce or tamari and check that your Szechwan seasoning and nuggets are also gluten-free.
Q: What can I use instead of meatless nuggets
A: This recipe is very flexible. You can easily substitute the nuggets with a block of extra-firm tofu (cubed and pan-fried until crispy) or a can of drained and rinsed chickpeas. For a different texture, try using seitan strips.
Q: How can I add more plant-based protein to this stir-fry
A: To boost the protein, you can add a cup of cooked edamame or chickpeas along with the frozen vegetables. Serving the stir-fry over high-protein quinoa instead of rice is another excellent way to increase the protein content.
Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, we recommend storing the crispy nuggets separately from the saucy vegetables. Reheat the vegetables and sauce in a skillet or microwave, and warm the nuggets in an air fryer or oven to bring back their crispiness before combining.
