Thai Mango Basil Chick’n
This vegan Thai Mango Basil Chick’n recipe is the fastest way to make Thai food in your own kitchen. It packs flavor and pairs very well with sticky rice. This recipe has a combination of sweet, spicy, and savory flavors. There’s a perfect balance of sweet mango, Asian chili garlic sauce, and a generous amount of basil. Thai cuisine reminds us of the sensational flavors we can experience all at once. It is one of the world’s most delectable cuisines.
When we dine at Thai restaurants in America, we are always asked to choose a level of heat: mild, medium, or hot. This recipe calls for a medium spice level, so feel free to add or subtract spices to your taste. My husband and I both love it just as it is, even though he usually prefers medium spice and I like my dishes mild.
First we’ll prepare our sauce and assemble our ingredients, including garnishes. This recipe requires only a few quick minutes of cooking, which means that we should have all the preparation finished when we are ready to cook.
I encourage you to share your experience in the comments below if you tried this Thai Mango Basil Chick’n recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Thai Mango Basil Chick’n
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.