Vegan Cashew Chicken Stir-Fry

Ingredients:

• 1 package of vegan chicken substitute, sliced
• 1 cup cashews
• 1 broccoli crown, cut into florets
• 2 carrots, sliced thinly
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, garlic, ginger, salt, and pepper. Set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add the vegan chicken substitute and cook until golden brown and crispy. Remove from the skillet and set aside.
3. In the same skillet, add the broccoli and carrots. Stir-fry for about 5 minutes or until the vegetables are tender-crisp.
4. Add the bell peppers and cashews to the skillet and stir-fry for another 2 minutes.
5. Pour the sauce mixture over the vegetables and stir to coat evenly.
6. In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the skillet and cook for an additional 1-2 minutes, or until the sauce thickens.
7. Return the vegan chicken substitute to the skillet and stir to combine with the vegetables and sauce.
8. Serve hot over steamed rice or noodles.

Enjoy this vegan cashew chicken stir-fry with all its delicious flavors!