This sweet and savory Thai-inspired vegan mango "chicken" is made with tender-crisp stir-fried green beans and bell peppers with sweet mango chunks. Serve with rice and a sprinkling of fresh herbs and crunchy cashews for a flavor-packed vegan meal!
Whisk all ingredients for the sauce together in a small bowl. Set it aside.
Place the seitan into a medium bowl with the cornstarch and toss a few times to coat the seitan.
Coat the bottom of a large skillet with oil and place it over medium heat.
When the oil is hot, add the seitan in an even layer. Cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides. Transfer the seitan to a plate.
Add the garlic, ginger and white parts of scallions to the skillet. Sauté for about 1 minute, until very fragrant.
Turn up the heat to high and add the bell pepper and green beans to the skillet. Stir-fry for about 2 minutes, until the veggies are tender-crisp.
Return the seitan to the skillet and add the mango and sauce. Flip everything a few times with a spatula and continue to cook for about 1 minute more, until the sauce is thick and coats everything.
Remove the skillet from heat and stir in the basil, cilantro, and green parts of scallions.
Divide onto plates with rice and sprinkle with chopped cashews. Serve.
Nutrition information does not include rice.