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 Satay Chick'n with Brown Rice & Rainbow Veg
Speedy satay chick'n is perfect for those busy weeknights. You'll drizzle protein-packed chick'n pieces with a moreish Thai-style sauce, homemade with creamy peanut butter. Toss in crunchy corn, carrots and pak choi for veggies. Brown rice soaks up all the flavour.
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp maple syrup (maple syrup(100%))
- 2 spring onion
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 carrot
- 1 pak choi
- 80g baby corn
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 517
Protein: 26g
Carbs: 51g
Fat: 21g
Ingredients
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 spring onion
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 carrot (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g baby corn (use half)
- 2 tsp curry powder (use a quarter) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 pak choi (use half)
Nutritional Information
Calories: 517
Protein: 26g
Carbs: 51g
Fat: 21g
Vegan Satay Chick'n with Brown Rice & Rainbow Veg
Speedy satay chick'n is perfect for those busy weeknights. You'll drizzle protein-packed chick'n pieces with a moreish Thai-style sauce, homemade with creamy peanut butter. Toss in crunchy corn, carrots and pak choi for veggies. Brown rice soaks up all the flavour.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a small bowl, a measuring jug & a grater
Sizzle the chick'n
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chick'n and cook for 5 mins, stirring often, until golden. Add half the curry powder and cook for a further minute. Season to taste with salt and pepper
Add the satay sauce
- Quarter the lime
- In the small bowl, mix the peanut butter with 100ml hot water (50ml for 1 person), until smooth. Stir in the ginger & garlic paste, tamari, maple syrup, juice from 2 lime wedges and the remaining curry powder
- Add the satay sauce to the chick'n pan and cook for a further 3-4 mins, until thickened. Add a splash of water if necessary
Make the veggie rice
- Meanwhile, cut the corn into 1cm pieces. Trim the pak choi and cut into bite-sized pieces. Coarsely grate the carrot
- Heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the veg and cook for 4-5 mins, until softening
- 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
- Thinly slice the spring onions, keeping the green and white parts separate. Stir the spring onion whites through the rice
Plate up
- Share the veggie rice between plates, topped with the satay chick'n. Garnish with the spring onion greens and remaining lime wedges
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