Vegan Sweet and Sour Seitan 'Chicken'

Name: Vegan Sweet and Sour Seitan 'Chicken' with Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Seitan nuggets; 1 Pieces of Red pepper; 1 Pieces of Green pepper; 40 Grams of Spring onion; 140 Grams of Pineapple chunks; 40 Grams of Cashew nuts; 1 Pieces of Orange; 180 ML of Pineapple juice; 40 Grams of Sweet chilli sauce; 32 Grams of Ketchup; 15 ML of Rice vinegar; 15 ML of Apple cider vinegar; 20 ML of Soy sauce; 5 Grams of Brown sugar; 2 Grams of Garlic powder; 10 Grams of Corn starch; 150 Grams of Jasmine rice; 300 ML of Water; 1 Tsp of Salt

with Jasmine Rice

Make the sweet and sour sauce from scratch - it's beyond restaurant quality!

Cals 667 · Prot 15 · Carbs 140 · Fat 12

Vegan

30 min

Make the sweet and sour sauce from scratch - it's beyond restaurant quality!

Cals 667 · Prot 15 · Carbs 140 · Fat 12

Vegan

Ingredients

Stir-fry

Seitan nuggets

250 Grams

Red pepper

1 Piece

Green pepper

1 Piece

Spring onion

40 Grams

Pineapple chunks

140 Grams

Cashew nuts 2*

40 Grams

Sauce

Orange

1 Piece

Pineapple juice

180 ML

Sweet chilli sauce

40 Grams

Ketchup

32 Grams

Rice vinegar

15 ML

Apple cider vinegar

15 ML

Soy sauce 9*10*11*

20 ML

Brown sugar

5 Grams

Garlic powder

2 Grams

Corn starch

10 Grams

Rice

Jasmine rice

150 Grams

Water

300 ML

Salt

0.5 Tsp

Allergens

*2 Tree Nuts, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2796 / 667
Fats (g)	11.9
of which saturated (g)	2.1
Carbohydrates (g)	140
of which sugars (g)	52.2
Fibers (g)	9.8
Proteins (g)	14.9
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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 ml of orange juice, 100 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 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.