Name: Thai Basil Chick’n
Yield: 6–8 servings
Cuisine: Vegan
Ingredients: 2 Tbsp vegetable oil; 1 package plain Tofurky Chick'n Pieces; 1 medium onion, sliced; 1 red bell pepper, sliced; 8 oz mushrooms, sliced (optional); 4 cloves garlic, minced; 1 Tbsp fresh ginger, grated; 2–3 Thai chilies, sliced (or 1 tsp red pepper flakes, optional); 2 cups fresh basil leaves; 3 green onions, sliced; ¼ cup soy sauce; 2 Tbsp vegetarian mushroom stir-fry sauce or hoisin sauce; 1 Tbsp maple syrup or brown sugar; 1 Tbsp rice vinegar; 1 tsp toasted sesame oil; ¼ cup vegetable broth; Optional thickener: 1 tsp cornstarch; Optional thickener: 1 Tbsp water

INGREDIENTS

6–8 servings

Main ingredients

2 Tbsp vegetable oil
1 package plain Tofurky Chick'n Pieces
1 medium onion, sliced
1 red bell pepper, sliced
8 oz mushrooms, sliced (optional)
4 cloves garlic, minced
1 Tbsp fresh ginger, grated
2–3 Thai chilies, sliced (or 1 tsp red pepper flakes, optional)
2 cups fresh basil leaves
3 green onions, sliced
¼ cup soy sauce
2 Tbsp vegetarian mushroom stir-fry sauce or hoisin sauce
1 Tbsp maple syrup or brown sugar
1 Tbsp rice vinegar
1 tsp toasted sesame oil
¼ cup vegetable broth

Optional thickener

Optional thickener: 1 tsp cornstarch
Optional thickener: 1 Tbsp water

METHOD

Make it

1
Whisk together all sauce ingredients. If using cornstarch, mix it with the water separately.
2
Heat oil in a large skillet or wok over medium-high heat.
3
Add the chick'n and cook 4–5 minutes until lightly browned.
4
Add the onion, bell pepper, mushrooms (if using), garlic, ginger, and chilies. Stir-fry for about 5 minutes until the vegetables are crisp-tender.
5
Pour in the sauce and bring to a simmer.
6
If you prefer a slightly thicker sauce, stir in the cornstarch slurry and cook 1 minute.
7
Turn off the heat and immediately stir in the basil until just wilted.
8
Sprinkle with green onions.

Cooking notes

Use vegan mushroom stir-fry sauce or vegan hoisin. Holy basil is traditional; regular sweet basil is an alternative.
Optional add-ins: broccoli, snap peas, baby corn, water chestnuts, bamboo shoots or carrots.
For a vegetable-heavy version, increase the vegetables to about 4–5 cups total.

Serving suggestions

Jasmine or brown jasmine rice
Rice noodles