Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
High in Fibre
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Vegetarian Chicken Pieces
- 1 sweet potato, cut into long thick sticks
- 1 carrot, diagonally sliced
- ½ small cabbage, shredded
- 10 leaves Korean perilla, thinly sliced
- 24 pieces Korean rice cakes, separated if you use pre-packaged rice cakes, simmer in water for ten minutes or until very bendy
- 1 tbsp sunflower oil
For the marinade:
- 4 tbsp gochujang Korean chilli paste
- 2 tbsp rice wine
- 1 tbsp gochugaru Korean chili flakes
- 1 tbsp soy sauce
- 1 tbsp raw sugar
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp curry powder
- ½ onion, grated or minced
- Few sprinkles ground black pepper
Method
- Combine all the marinade ingredients in a bowl and mix well before pouring over the Quorn Vegetarian Chicken Pieces and leave to marinate for 30 mins.
- Heat oil in a pan on a medium high heat and add the vegetables, rice cakes and 100ml of water and cook for 3-4 mins. Then reduce the heat to medium to medium low, add the marinated Quorn Vegetarian Chicken Pieces and cook for a further 10 minutes. Stir often and cover in between. Add a little more water if drying out.
- Serve with rice and lettuce cups or some steamed veggies!
Chefs tip
Rice cakes can be found online or Asian supermarkets. If you can’t find them you could substitute with Gnocchi!
Perilla leaves could also be swap for thinly sliced spring greens.
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