Follow the link above and make the chicken-style seitan. Follow the steps for just the seitan and come back to this post for the breading. Note: Recipe makes 4 but you only need 2. See above for ideas on how to serve the remaining seitan or make the orange chicken recipe (it's delicious!!).
Pour the liquid from the can of chickpeas in to a bowl and save the chickpeas for a later time.
Add the flour, breadcrumbs, onion powder, salt, and pepper in to a separate bowl.
Heat roughly half a pot of oil on medium-high heat.
If serving over rice, start that now.
Break the 2 seitan cutlets in to bite sized pieces. I like to ripe them instead of cutting to make it more like chicken. Dip the vegan chicken in to dry mixture, then in to the wet mixture, then back in to the dry mixture. Carefully place the breaded vegan chicken in to the hot oil. Fry for 5 minutes or until golden brown and crispy. Repeat until all are breaded and fried. Set aside on a wire rack.
Mince the shallot, garlic, and ginger. Then, thinly slice the red pepper and chop the broccoli.
Heat a large pan on medium-high with a few tsps of oil. Sauté the red pepper for a few minutes. Toss in the broccoli, shallot, ginger, garlic, and dried chilis and cook until soft and slightly browning.
Mix together the soy sauce, maple syrup, rice vinegar, vegetable broth, and cornstarch in a small bowl. Pour over cooked vegetables and stir until slightly thickened. Toss in fried vegan chicken and stir until evenly coated.
Serve over rice and top with green onions and sesame seeds. Enjoy!