Tender Daring Plant Chicken skewers served with a refreshing mint and mango salad. You can’t go wrong with the refreshing weeknight dinner.
2-4Serves
10 minCook
15 minPrep
Slice your plant chicken into rough 2 inch chunks and add a glug of oil and chilli flakes. Grate in the garlic and add chopped basil. Season with salt and leave to marinate in the fridge.
Peel your mango and slice it into ½ inch slices before slicing it once again into even thinner slices and adding to a big bowl. Halve your tomatoes and get them into the same bowl. Chop up your basil and mint and add them to your mango salad.
Add your garlic and peanuts to a pestle and mortar and bash them up. Mix vegan fish sauce, palm sugar and lime juice together. Get this all into your salad, season with a pinch of salt and toss together.
Preheat your pan on medium high heat. Add 1-2 Tbsp of oil to pan. Reduce heat to medium and place plant chicken in preheated pan. Sautee chicken about 2-3 minutes on each side and brush with the reserving marinade while continuing to turn until fully cooked and internal temperature is 165º. (cooking times vary)
Serve with the mango salad and enjoy!
