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.
Lemon & Sesame Vegan Chick'n with Rainbow Veg Fried Rice & Spring Onion
Sizzle 100% plant-based chick'n with lemon and sweet maple, then sprinkle with crunchy sesame seeds. Dish up with veggie fried rice - packed with peppers, tenderstem and spring onions. It's ready in 20 mins!
Ready in 20
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tsp black sesame seeds (Sesame)
- 2 tbsp maple syrup (use half) (maple syrup(100%))
- 1 unwaxed lemon
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 spring onion
- 250g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 1 tbsp cornflour
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 pepper
- 180g Tenderstem broccoli
Nutritional Information
Calories: 558
Protein: 26g
Carbs: 53g
Fat: 26g
Ingredients
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tsp black sesame seeds (use half) (Sesame)
- 2 tbsp maple syrup (use a quarter) (maple syrup(100%))
- 1 pepper (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp cornflour (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)
- 180g Tenderstem broccoli (use half)
- 1 unwaxed lemon (use half)
- 1 spring onion (use half)
- 250g steamed wholegrain pilau basmati (use half) (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
Nutritional Information
Calories: 558
Protein: 26g
Carbs: 53g
Fat: 26g
Lemon & Sesame Vegan Chick'n with Rainbow Veg Fried Rice & Spring Onion
Sizzle 100% plant-based chick'n with lemon and sweet maple, then sprinkle with crunchy sesame seeds. Dish up with veggie fried rice - packed with peppers, tenderstem and spring onions. It's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan & a medium bowl
Prep & soften the veg
- Dice the pepper into 2cm chunks. Trim and halve the broccoli
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and broccoli and cook for 5-6 mins, until softened
Sizzle the chick'n
- Meanwhile, place the chick'n and cournflour into the medium bowl with a pinch of salt. Toss to coat
- Heat the medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chick'n and cook for 4-5 mins, turning occasionally, until golden
Build the fried rice
- Add the rice and Asian paste to the veg pan with a splash of water
- Break the rice up with a wooden spoon and cook for 2-3 mins, until piping hot
- Thinly slice the spring onion, then stir half through the rice
Last bits
- Add the ginger & garlic paste, sesame seeds, the half pack of maple syrup and the juice from the lemon (or to taste) to the chick'n pan
- Cook for 1-2 mins, until glazed and sticky
Plate up
- Share the fried rice between bowls, topped with the lemon & sesame chick'n. Garnish with the remaining spring onion
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