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.
Vegan Bang Bang Chick'n with Pickled Slaw & Pak Choi Rice
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, honey 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.
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 pak choi (use half)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 4cm fresh ginger (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 carrot (use half)
- 1 red cabbage (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 chilli (use half)
- 1 spring onion (use half)
- 2 garlic clove
Nutritional Information
Calories: 451
Protein: 23g
Carbs: 47g
Fat: 17g
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 pak choi
- 2 garlic clove
- 1 chilli
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp maple syrup (maple syrup(100%))
- 1 spring onion
- 1 red cabbage
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 4cm fresh ginger
- 1 carrot
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 446
Protein: 22g
Carbs: 46g
Fat: 17g
Vegan Bang Bang Chick'n with Pickled Slaw & Pak Choi Rice
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, honey 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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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a peeler or a julienne peeler, a large bowl, a small bowl, 2 medium frying pans & a grater
Make the slaw
- Trim and finely slice the cabbage. Peel the carrot into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one)
- Transfer both to the large bowl with the vinegar and a pinch of salt. Toss to combine
Prep the veg & bang bang sauce
- Deseed and finely dice half the chilli, then finely slice the remaining. Finely grate the garlic and ginger
- Thinly slice the spring onion
- In the small bowl, mix together the chilli paste (or to taste), tamari, maple syrup, diced chilli, garlic and half the ginger
Get sizzlin'
- Heat a medium frying pan with 2 tsp 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 bang bang sauce and cook for 2-3 mins, until thickened and coating the chick'n
Meanwhile, make the pak choi rice
- Trim and cut the pak choi into bite sized pieces
- Heat the other medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the rice, pak choi, remaining ginger, a splash of water and a pinch of salt
- Cook for 2-3 mins, until the rice is piping hot and the pak choi has softened
Plate up
- Share the bang bang chick'n between plates, with the slaw and pak choi rice alongside. Garnish with the sliced chilli (or to taste) and spring onion
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