© J Sainsbury plc 2020
Sticky vegan chicken with rice
We can't get enough of this dish. It's sweet, tangy and extremely moreish! Using Fry's vegan chicken-style strips, make your Veganuary a breeze.
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
One of your 5 a day
Ingredients
- 1 tbsp vegetable oil
- 1 lemon
- 200ml orange juice
- 75g sweet chilli sauce
- 1 tsp sriracha (or another hot sauce)
- 2 tbsp soy sauce
- 1 x 250g pack Fry's Artisan Lightly Seasoned Chicken-Style Strips
- 1 broccoli head - chopped into small florets
- 1 red pepper - Cut into bite size chunks
- 2 pak choi - quarter long ways
- 2 x 250g bags microwavable basmati rice
- 2 spring onions - finely sliced
Method
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1
Heat oven to 180°C/360°F/Gas (Mark 6)Spread the Fry’s Artisan Lightly Seasoned Chicken-Style Strips, the red pepper and the broccoli out on the baking tray, put the tray in the oven and bake for 6-8 minutes.
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2
Whilst the Fry’s Artisan Lightly Seasoned Chicken-Style Strips are warming up, heat 1 tbsp oil in the wok over a low heat. Squeeze the lemon into the pan, catching any pips with your other hand, add the orange juice, sweet chilli sauce, sriracha and soy sauce to the pan and turn the heat up to a high heat. Simmer for 5-7 minutes until the liquid reaches a syrupy consistency.
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3
Put the bags of rice in the microwave, cooking to packet instructions. Put the Fry’s Artisan Lightly Seasoned Chicken-Style Strips and the broccoli florets in the wok and stir them into the sauce for 1 minute. In a separate pan, fry your pak choi for 1 minute on each side.
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4
Take the rice out of the microwave and spoon it into 4 bowls. Spoon the Sticky Chicken over the rice, add your pak choi and sprinkle over the spring onions. Serve immediately
