Vegan Mango Chicken Stir Fry Recipes

VEGAN "MANGO" CHICKEN STIR-FRY

Steps:

• 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.

CHICKEN MANGO BASIL STIR-FRY

Steps:

• In a small bowl or liquid measuring cup, whisk together the broth, soy sauce, 2 teaspoons cornstarch, vinegar, red pepper flakes and sugar until smooth. Set aside.
• In a medium bowl, toss the chicken with 1 teaspoon salt, 1/2 teaspoon pepper and remaining 3 teaspoons cornstarch.
• In a large 12-inch nonstick skillet, heat the 2 teaspoons oil over medium heat until hot and rippling. Add the chicken, breaking up any clumps, and cook until it is golden brown on all sides and just barely cooked through (it will cook a few minutes longer later in the recipe). Scrape the chicken onto a plate, keeping as much liquid in the skillet as possible.
• Add the garlic, bell pepper, and onion and cook for 3-4 minutes, until the vegetables are crisp-tender.
• Return the chicken and any accumulated juices to the skillet over medium heat. Whisk the sauce quickly before pouring it into the skillet. Add the mango (or pineapple). Cook, stirring constantly, while the sauce simmers and thickens, 1-2 minutes. Season with additional salt and pepper to taste, if needed.
• Sprinkle with basil and serve over rice.

SPICY VEGAN MANGO AND TOFU STIR-FRY

Steps:

• Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
• Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
• Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
• Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
• Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.