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 Chilli Paneer with Black Rice & Pepper
Warm up the weeknights with this sweet chilli sizzler! Starring fresh paneer cheese, drizzled in a sticky Korean-style sauce (homemade with sticky honey, sesame oil and spicy chilli). Dish up with juicy pepper, leafy pak choi, crunchy spring onions and steamed black rice.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 pak choi (use half)
- 1 onion (use half)
- 4 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 25g honey (use half)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 3 spring onion
- 230g wholegrain black rice (use half) (whole grain black rice, water, rice oil, salt)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 225g paneer (use half) (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 1 romano pepper (use half)
- 1 tbsp sesame oil (use half) (Sesame)
Nutritional Information
Calories: 690
Protein: 36g
Carbs: 75g
Fat: 27g
Ingredients
- 1 onion
- 1 pak choi
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 25g honey
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 225g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 1 tbsp sesame oil (Sesame)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 romano pepper
- 3 spring onion
- 230g wholegrain black rice (whole grain black rice, water, rice oil, salt)
Nutritional Information
Calories: 685
Protein: 35g
Carbs: 74g
Fat: 27g
Sweet Chilli Paneer with Black Rice & Pepper
Warm up the weeknights with this sweet chilli sizzler! Starring fresh paneer cheese, drizzled in a sticky Korean-style sauce (homemade with sticky honey, sesame oil and spicy chilli). Dish up with juicy pepper, leafy pak choi, crunchy spring onions and steamed black rice.
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Cooking Instructions
Before you start
- Pull out a large non-stick frying pan, a medium frying pan, a small bowl & a measuring jug
Get started
- Dice the paneer into 2cm cubes. Dice the onion and pepper into 2cm chunks. Trim the pak choi and cut into bite-sized pieces. Finely slice the spring onions, keeping the white and green parts separate
- Heat the large non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the paneer and cook for 3-4 mins per side, until golden. Remove from the pan and set aside
Make the sweet chilli sauce
- Meanwhile, in the small bowl, add the chilli paste (add less for less heat), tamari, honey, sesame oil, ketchup, ginger & garlic paste and 50ml water (25ml for 1 person). Mix well to combine
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion, pepper, pak choi and spring onion whites and cook for 4-5 mins, until the veg begins to soften. Season with salt and pepper
- Return the paneer to the pan and pour over the sauce. Cook for 3-4 mins, until the veg is cooked through and the sauce has thickened slightly
Rice time
- Heat the medium 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 a pinch of salt
Plate up
- Share the sweet chilli paneer between bowls, with the black rice alongside. Scatter over the spring onion greens
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