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.
Sweet & Sour Chick'n with Speedy Brown Rice & Mixed Peppers
This classic fakeaway is perfect for the whole family. Plant-based chick’n is sizzled until golden and coated in a sticky, homemade sweet & sour sauce, then served with speedy brown rice for an easy weeknight win. The best part? You can tailor it to your table – simply pop the peppers and mangetout on the side as crudités for little foodies.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 4 tbsp cornflour (use half)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 160g mangetout
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 25g honey
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 8 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 139g tinned pineapple (Pineapple, pineapple juice)
- 1 pepper
- 2 pepper
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 431
Protein: 22g
Carbs: 59g
Fat: 9.1g
Sweet & Sour Chick'n with Speedy Brown Rice & Mixed Peppers
This classic fakeaway is perfect for the whole family. Plant-based chick’n is sizzled until golden and coated in a sticky, homemade sweet & sour sauce, then served with speedy brown rice for an easy weeknight win. The best part? You can tailor it to your table – simply pop the peppers and mangetout on the side as crudités for little foodies.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a medium bowl, a sieve & a measuring jug
Get started
- Add the chick'n and the half pack of cornflour to the medium bowl, season with salt and pepper and toss to coat
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chick'n and cook for 4-5 mins per side, until golden. Remove from the pan and set aside
Do the prep
- Meanwhile, dice the peppers into 2cm chunks (make it kid friendly: leave the peppers out of the stir-fry and serve as crunchy crudités on the side). Drain the pineapple, reserving 150ml of the juice in the measuring jug
- Add the ketchup, tamari, honey and vinegar to the pineapple juice and mix to combine
Build the dish
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until softening. Add the pineapple and mangetout and cook for 2-3 mins more (make it kid friendly: leave out the mangetout and serve as crunchy crudités on the side)
- Return the chick'n to the veg pan, pour in the sauce and bring to a simmer. Simmer for 2-3 mins, until the sauce has thickened slightly and coats the chick'n and veg
Heat the rice & plate up
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt. Alternatively, cook in the microwave as per pack instructions
- Serve the rice into bowls, topped with the sweet & sour chick'n and veg
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