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 Fried 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
Family classics
Serving size
Ingredients
- 3 spring onion
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 garlic clove
- 2 carrot
- 2 pak choi
- 160g baby corn
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tbsp maple syrup (maple syrup(100%))
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 476
Protein: 26g
Carbs: 49g
Fat: 17g
Vegan Satay Chick'n with Fried 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 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
Make the satay sauce
- Halve the lime
- In the measuring jug, mix the peanut butter with 50ml hot water to make a smooth paste. Slowly top up with 150ml water, then add the ginger paste, tamari, juice from half the lime, maple syrup and curry powder
- Add the sauce to the chick'n pan and cook for a further 3-4 mins, until thickened. Season to taste with salt and pepper. Add a splash of water if necessary
Make the veggie fried rice
- Meanwhile, cut the corn into 1cm pieces. Trim and roughly chop the pak choi. Coarsely grate the carrots. Finely chop or grate the garlic.Thinly slice the spring onions, keeping the green and white parts separate
- Heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the prepped veg and cook for 3-4 mins, until softening. Season with salt and pepper. Stir in the garlic and cook for another 1 min
- 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
- Stir the spring onion whites through the rice
Plate up
- Serve the veggie fried rice into bowls, topped with the satay chick'n
- Garnish with the spring onion greens and remaining lime, cut into wedges
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