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Sweet and Sour Quorn Vegetarian Chicken Tempura Fillets with Cashew Rice

Sweer and sour Quorn Tempura Vegetarian Chicken fillets topped with a spring onion pineapple salsa sat on a bed of cashew rice.

You have to try this recipe for Quorn Vegetarian Chicken Tempura Fillets served with a homemade sweet and sour sauce, nutty cashew rice and a sharp but spicy spring onion and pineapple salsa.

These delicious vegetarian chicken fillets in a light and crispy tempura batter are oh so divine, and make the perfect midweek dinner for two!

Quorn Tempura Vegetarian Chicken Fillets packaging.

Made with Quorn Vegetarian Chicken Tempura Fillets

High in Protein

Low in Saturated Fat

Source of Fibre

Ingredients

  • 2 Quorn Vegetarian Chicken Tempura Fillets
  • For the sweet and sour sauce
  • 100ml pineapple juice
  • 1 tsp. cornflour
  • 1 tbsp. reduced salt tomato ketchup
  • 1 tsp. rice wine vinegar
  • 50g pineapple, small dice
  • For the cashew rice
  • 100g basmati rice
  • 50ml cashew milk
  • 1 tbsp. cashew nuts, chopped
  • 1 tbsp. raisins
  • 1 tbsp. coriander, chopped
  • For the spring onion pineapple salsa
  • 75g pineapple, cut into matchsticks
  • 2 spring onions, thinly sliced
  • ½ mild red chilli, thinly sliced
  • 1 tsp. coriander, chopped
  • ½ lime, juice only
  • ½ tsp. coconut
  • To serve
  • Coriander leaves
  • Lime wedges

Method

For the sweet and sour sauce

  1. Pour 75ml of the pineapple juice into a small saucepan. Mix the remaining 25ml of pineapple juice with the cornflour. Add to the pan.
  2. Add the ketchup and vinegar. Bring to the boil and reduce for 2 minutes or until syrupy in consistency.
  3. Add the diced pineapple and stir to combine.

For the cashew rice

  1. Place the rice and cashew milk into a small saucepan. Add cold water to just cover the rice.
  2. Bring to the boil, reduce to a simmer and cover. Cook for 6-8 minutes or until cooked (stir occasionally to prevent the rice from catching the bottom of the pan).
  3. Remove from the heat and add the raisins and chopped coriander.

For the spring onion pineapple salsa

  1. Mix all of the ingredients in a small bowl and set to one side.

To serve

  1. Cook the Quorn Tempura Fillets as per pack instructions.
  2. Spoon the prepared cashew rice and spring onion pineapple salsa into bowls.
  3. Slice each Quorn Tempura Fillet and arrange in the bowls.
  4. Spoon over the warm sweet and sour sauce and garnish with coriander leaves and wedges of lime.

Recipe Inspiration

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