Meatless Chicken Tomato Stir-Fry

It’s been a while, so it’s time to give you another sneak peak at our new cookbook, Homestyle Favorites Made Meatless, available this fall. I have been making this ChickN Tomato Stir Fry for almost 30 years, and it is still a family favorite. Quick and easy to make, it is a great way to use up early summer zucchini.


2 servings

1 T flour

1/2 t paprika

1/2 t dried basil

3/4 cup meatless chicken or vegetable broth

1/3 cup onion (1 small)

2 cups zucchini (1 large)

1 large tomato

2 servings meatless chicken

2 T olive oil

Combine flour, paprika, basil, and broth. Mix well and set aside. Slice zucchini into rounds and cut tomato into thin wedges. Chop onion. Add oil to skillet or stir-fry pan. Stir fry onion over medium heat until soft, 2-3 minutes. Remove from skillet. Add zucchini to skillet. Stir fry until crisp-tender, 4-5 minutes. Remove from skillet. Add meatless chicken to skillet. Brown in oil, 3-4 minutes. Return zucchini and onion to skillet with meatless chicken. Add tomatoes. Pour flour/broth mixture into skillet. Stir gently until mixture thickens and is warmed through, 2-3 minutes, add more broth or water if desired. Serve over cooked noodles or rice.

Tips: I usually use Tender Bits by Loma Linda for this recipe. Two servings is 12 pieces and I cut them in half. However, any chicken flavored meat analog should work. I would love to hear what product you use and how it works out. I have also made this recipe with sun-dried tomatoes instead of fresh tomatoes, just as good, especially in the winter when tomatoes lack flavor.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

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