Vegan Thai Basil Chicken

S’il y a bien une recette qu’on a vraiment mais alors vraiment grave kiffée, c’est bien celle du poulet au basilic thaï vegan ! C’est le genre de plat que je n’avais jamais cuisiné et là, comme une apparition, un bouquet de basilic thaï juste devant moi au marché ! Bref c’était le début d’une grande histoire d’amour. Pour cette version vegan, j’ai choisi d’utiliser du seitan, pour sa texture et sa ressemblance avec du poulet et wow, le résultat est incroyablement savoureux.

in prime, ce plat est super rapide à réaliser,

ce qui ne gâche rien au plaisir, bien au contraire ! I chose to add a little spice to the recipe, It's up to you to see if you want to add more or do without it., it is not essential, made to your liking. Personally I added some for the photo and I admit that we had to compensate with a lot of rice !!! if you ever try this vegan Thai basil chicken, you can share on social networks by tagging me or write me a little note just below, it always makes me happy !

Vegan Thai Basil Chicken

POUR 6 PEOPLE

500 g the seitan nature (here the crowd of Veggie Deli)
1 bouquet of Thai basil
2 Green onions
4 cloves of garlic
1 bird's eye chili
neutral vegetable oil

FOR THE SAUCE

4 tablespoons of soy sauce
3 tablespoons agave syrup
2 tablespoons of rice vinegar
2 tablespoon of water
1 clove garlic chopped

Mix together all the ingredients for the sauce.
in a wok, brown the previously seeded and finely chopped pepper in a good drizzle of oil (little advice, do not breathe the mixture !).
Then add the whites of the chopped green onions and the chopped garlic cloves and stir.
Then add your seitan in shredded pieces, stir well and cook 2 min.
Then add the sauce and let reduce for approximately 4 minutes until you obtain a syrupy sauce.
To finish add the chopped onion greens and Thai basil leaves..
Stir and serve with Thai rice.