The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bang Bang Vegan Chick'n Bowl with Pickled Slaw
You'll want to give this plate of bang bang chick'n and slaw a go - because it's totally vegan and delicious. Sizzle 100% plant-based chick'n pieces with a moreish sauce of tamari, maple syrup and zingy lime. A crunchy cabbage and carrot slaw on the side for colour. A bed of ginger and pak choi fried rice soaks up all the sauce.
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 200g brown rice (brown rice (100%))
- 3 garlic clove
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 pak choi
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp maple syrup (maple syrup(100%))
- 3 spring onion
- 4cm fresh ginger
- 1 chilli
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 red cabbage
- 2 carrot
- 2 tbsp rice wine vinegar
Nutritional Information
Calories: 476
Protein: 22g
Carbs: 53g
Fat: 17g
Bang Bang Vegan Chick'n Bowl with Pickled Slaw
You'll want to give this plate of bang bang chick'n and slaw a go - because it's totally vegan and delicious. Sizzle 100% plant-based chick'n pieces with a moreish sauce of tamari, maple syrup and zingy lime. A crunchy cabbage and carrot slaw on the side for colour. A bed of ginger and pak choi fried rice soaks up all the sauce.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a peeler or julienne peeler, a medium bowl, a small bowl, a grater & 2 medium frying pans
Get the rice on & make the slaw
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Trim and finely slice the cabbage
- Peel the carrots into ribbons. Slice the ribbons into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Place both into the medium bowl with the vinegar and a pinch of salt. Toss to combine
Prep the veg
- Deseed and finely dice half the chilli, and finely slice the remaining
- Finely grate the garlic and ginger
- Trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onions
Make the sauce & get sizzlin'
- Mix the chilli paste (to taste), tamari, maple syrup, diced chilli (to taste), garlic and half the ginger in the small bowl
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chick'n and a pinch of salt
- Cook for 3-4 mins, turning frequently, until golden brown
- Add the sauce and cook for 2-3 mins, until thickened and coating the chick'n
Make the fried rice
- Heat the other medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi and remaining ginger. Cook for 2-3 mins, until softened
- Add the cooked rice, a pinch of salt and a splash of water. Toss to combine and cook for 1-2 mins, until hot
Plate up
- Serve the bang bang chick'n with the slaw and pak choi rice
- Garnish with the sliced chilli (to taste) and spring onions
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