Thai Mango Basil Chick’n
This vegan Thai Mango Basil Chick’n is packed with a combination of sweet, spicy, and savory flavors. And it's incredibly quick to make!
Ingredients
- 1 tbsp Sesame Oil
- 8 oz Tofurky Chick'n Lightly Seasoned chopped
- ½ cup Red Onion chopped
- Water as needed
- 1 tbsp Ginger minced
- 1 tbsp Garlic minced
- 1 Red Bell Pepper chopped
- ½ cup Cashews
- 1 Mango chopped
- 1 cup Basil chopped
Sauce
- ½ tsp Salt or to taste
- 1 tsp Black Pepper or to taste
- ½ tsp Crushed Red Pepper
- 1 tbsp Cornstarch
- 3 tbsp Soy Sauce
- 1½ tbsp Vinegar
- 1 tbsp Asian Chili Garlic Sauce
- ¼ cup Water
Garnish
- Fresh Cilantro
- Green Onions
Instructions
- Add all sauce ingredients into a mixing bowl. Mix and set aside.
- Heat a wok over medium heat. Add oil and chick’n, then sauté for one minute or until slightly brown.
- Add onion and sauté for 1 additional minute. Add a little bit of water if food is sticking to the pan.
- Add ginger, garlic, and red bell pepper and continue sautéing for 3 minutes. Again, add small amounts of water if the mixture sticks to the pan.
- Reduce heat to low and add cashews, mango, and basil and mix for about 30 seconds.
- Give a quick whisk to the pre-mixed sauce and add it to the pan. Mix everything well together.
- Cover with lid and simmer for 5 minutes, stirring occasionally. Then remove from heat.
- Mix in garnishes. Serve hot with sticky rice.