Vegan "Mango" Chicken Stir-Fry

5 from 3 votes

Vegan "Mango" Chicken Stir-Fry

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!

Prep Time15

Cook Time10

Total Time20

Course: Entree

Cuisine: American, Thai

Servings:

Calories: 277kcal

Author: Alissa

Ingredients

For the Sauce

3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons organic brown sugar
1 teaspoon sambal oelek or sriracha sauce (or to taste, optional)
1 teaspoon cornstarch

For the Stir-Fry

2 cups seitan (or an 8-ounce package), cut into ½-inch chunks
1 tablespoon cornstarch
2 tablespoons canola oil (or high-heat oil of choice)
3 garlic cloves, minced
2 teaspoons freshly grated ginger
2 scallions, white and green parts separated and chopped
1 medium red bell pepper cut into 1-inch chunks
1 ½ cups green beans, cut into 1-inch pieces
1 ½ cups diced mango (1 large or 2 small mangoes)
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
¼ cup chopped roasted cashews

For Serving

Coconut rice (or cooked rice of choice)

Instructions

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.

Notes

Nutrition information does not include rice.

Nutrition