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 Vegan Chick'n with Fried Rice & Mangetout
Golden plant-based chick'n, drizzled in a sticky-sweet sauce? It's our take on a Friday night favourite! We add crisp mangetout and leafy pak choi for veggies. Plus, spring onion rice to soak up the sauce. Ready in 20 mins, it's better than takeaway.
Ready in 20
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 80g mangetout
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 spring onion
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 onion
- 1 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)
Nutritional Information
Calories: 459
Protein: 22g
Carbs: 53g
Fat: 15g
Ingredients
- 80g mangetout (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)
- 1 tbsp cornflour (use half)
- 1 onion (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 2 spring onion
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pepper (use half)
- 2 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)
Nutritional Information
Calories: 462
Protein: 22g
Carbs: 54g
Fat: 15g
Sweet & Sour Vegan Chick'n with Fried Rice & Mangetout
Golden plant-based chick'n, drizzled in a sticky-sweet sauce? It's our take on a Friday night favourite! We add crisp mangetout and leafy pak choi for veggies. Plus, spring onion rice to soak up the sauce. Ready in 20 mins, it's better than takeaway.
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Cooking Instructions
Before you start
- Pull out a large frying pan or wok, a medium non-stick frying pan, a large bowl & a small bowl
Get sizzlin'
- Place the cornflour and a pinch of salt and pepper into the large bowl. Add the chick'n and toss to coat
- Heat the large frying pan or wok with 1 tbsp oil on medium-high heat. Once hot, add the chick'n and cook for 5-6 mins, turning occasionally, until golden
Prep & soften the veg
- Meanwhile, dice the pepper and onion into 3cm chunks
- Add the pepper, onion and mangetout to the chick'n pan and cook for another 4-5 mins, until softening. Season with salt and pepper
Make the sweet & sour sauce
- In the small bowl, mix together the tamari, ketchup, maple syrup, vinegar and 2 tbsp water (1 tbsp for 1 person)
- Add the sauce to the pan and cook for 2-3 mins, until thickened and coating the chick'n
Fried rice time
- Thinly slice the spring onions
- Heat the medium non-stick frying pan with 1 tsp oil on medium heat. Once hot, add the spring onion and rice, breaking it up with a wooden spoon. Season with a pinch of salt
- Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Share the sweet & sour chick'n between bowls, with the fried rice alongside
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