Vegetarian Chicken Takeaway Sharing Platter

Name: Vegetarian Chicken Takeaway Sharing Platter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack Quorn Hot & Spicy Bites; [https://www.quorn.co.uk/products/quorn-hot-and-spicy-bites]; 1 pack Quorn Salt & Pepper Tenders; [https://www.quorn.co.uk/products/quorn-salt-and-pepper-tenders]; For the sweet potatoes fries:; 1 sweet potato approximately 300g, peeled; 20 sprays one calorie cooking spray; 1 tbsp. coriander leaves, chopped; For the cool buffalo dip:; 75g low fat cottage cheese; 75g low fat yoghurt; 1 tsp. buffalo sauce; 1 tbsp. chopped chives; For the Korean fried rice:; Drizzle sesame oil; ½ red pepper, diced; 3 spring onions, sliced; 1 garlic clove, sliced; 250g cooked long grain rice; 1 tbsp. gochujang paste; 1 tbsp. honey; For the chimichurri corn:; 2 sweetcorn, halved; 1 red chilli; 1 garlic clove; 5g coriander; 5g flat leaf parsley; 1 tbsp. red wine vinegar; ½ tbsp. olive oil

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Sharing platter with Quorn Hot & Spicy Bites, Salt & Pepper Tenders, Korean fried rice, sweet potato fries, buffalo dip and chimichurri corn.

This is the ultimate takeaway sharing platter for those family fakeaway nights! Quorn Salt & Pepper Tenders and NEW Hot & Spicy Bites, oven baked to perfection for a crunchy, spicy, vegetarian fried chicken takeaway at home treat.

We’ve served up with sweet potato fries, a Korean fried rice, buffalo dipping sauce and chimichurri corn on the cob so you can dig right in. Ready in less than the time it takes to get your favourite fried chicken delivered, and with over 22g of protein and 11g of fibre per portion, it’s a guilt free lip-smacking mealtime treat for the whole family!

If you’re hosting a crowd, serve up with your choice of more delicious products from our craveable Takeaway range.

Serves 4

40 mins

Easy

535 cals
(Per serving)

17.8g of fat
(Per serving)

11.9g fibre
(Per serving)

22.9g protein
(Per serving)

Box of Quorn Takeaway high-protein Hot & Spicy Bites showing crispy vegetarian bites.

Made with Quorn Hot & Spicy Bites

See product See recipes

High in Protein

Low in Saturated Fat

Source of Fibre

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Ingredients

1 pack Quorn Hot & Spicy Bites
1 pack Quorn Salt & Pepper Tenders
For the sweet potatoes fries:
1 sweet potato approximately 300g, peeled
20 sprays one calorie cooking spray
1 tbsp. coriander leaves, chopped
For the cool buffalo dip:
75g low fat cottage cheese
75g low fat yoghurt
1 tsp. buffalo sauce
1 tbsp. chopped chives
For the Korean fried rice:
Drizzle sesame oil
½ red pepper, diced
3 spring onions, sliced
1 garlic clove, sliced
250g cooked long grain rice
1 tbsp. gochujang paste
1 tbsp. honey
For the chimichurri corn:
2 sweetcorn, halved
1 red chilli
1 garlic clove
5g coriander
5g flat leaf parsley
1 tbsp. red wine vinegar
½ tbsp. olive oil

Method

For the sweet potato fries

Pre-heat the oven to 200°C (fan)/220C electric/Gas Mark
Cut the potatoes into chips approximately ½ cm thick. Line a baking tray with baking paper and arrange the chips in one even layer. Spray with cooking spray or a drizzle of olive oil and toss to coat. Cook in a pre-heated oven for 9 minutes.
After 9 minutes add the Quorn Hot & Spicy Bites and Salt & Pepper tenders. Cook for a further 16 minutes.
Scatter the sweet potato fries with chopped coriander.

For the cool buffalo dip

Place the cottage cheese, yoghurt and gochujang paste into a food processor. Blitz until smooth. Add the chives and mix well. Spoon into a dip bowl and set to one side.

For the Korean fried rice

Heat a drizzle of sesame oil in a non-stick frying pan over a medium heat.
Add the red pepper, spring onions and garlic. Sauté for 3 minutes.
Add the cooked rice and stir fry for a further 3 minutes.
Place the gochujang paste, honey and one tablespoon water into a small bowl and mix well. Add to the pan and cook for a further 2 minutes.
Spoon into a warmed serving bowl and set aside.

For the chimichurri corn

Heat a griddle over a medium-high heat. Cook the sweetcorn on the griddle turning regularly to char on all sides.
Place the chilli, garlic, coriander, parsley, vinegar and olive oil in a food processor and blitz. Tip into a bowl, add the charred corn and toss to coat.

To serve

Arrange the Quorn Hot & Spicy Bites, Quorn Salt & Pepper Tenders, sweet potato fries, cool buffalo dip, Korean fried rice and chimichurri corn on a large serving platter. Garnish with limes and coriander leaves and enjoy!