Vegan Sweet and Sour Seitan 'Chicken'
with Jasmine Rice
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Place the seitan nuggets on a lined baking tray and bake for 20 min. Meanwhile, dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip). Once cooked, chop the nuggets into bite-sized pieces.
2 Prep sauce
Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauce, ketchup, vinegars, soy sauce, sugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 tbsp of water with the corn starch until smooth. Add the starch mixture to the saucepan.
3 Cook sauce
Place the saucepan over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened. Set aside.
4 Boil rice
Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
5 Stir-fry
Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Cook the bell peppers with a pinch of salt for 3 min until slightly softened. Add the baked nuggets, spring onion (reserve some for garnish), pineapple, cashew nuts and sweet and sour sauce. Simmer for a final 2-3 min.
6 Serve
Serve over the rice and garnish with the remaining spring onion.
Tips for fussy eaters
If seitan is not to their taste, replace it with tofu or chicken.
Pro tip
Prepare the sweet and sour sauce in advance and store it in the fridge.
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cooking Time: 30 min
Cals 812 · Prot 45 · Carbs 140 · Fat 11
Dairy-Free
Ingredients
Stir-fry
Sauce
Rice
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cooking Time: 30 min
Cals 812 · Prot 45 · Carbs 140 · Fat 11
Dairy-Free
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Place the seitan nuggets on a lined baking tray and bake for 20 min. Meanwhile, dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip). Once cooked, chop the nuggets into bite-sized pieces.
2 Prep sauce
Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauce, ketchup, vinegars, soy sauce, sugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 tbsp of water with the corn starch until smooth. Add the starch mixture to the saucepan.
3 Cook sauce
Place the saucepan over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened. Set aside.
4 Boil rice
Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
5 Stir-fry
Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Cook the bell peppers with a pinch of salt for 3 min until slightly softened. Add the baked nuggets, spring onion (reserve some for garnish), pineapple, cashew nuts and sweet and sour sauce. Simmer for a final 2-3 min.
6 Serve
Serve over the rice and garnish with the remaining spring onion.
Tips for fussy eaters
If seitan is not to their taste, replace it with tofu or chicken.
Pro tip
Prepare the sweet and sour sauce in advance and store it in the fridge.
Ingredients
Stir-fry
Sauce
Rice
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