Thai Sweet Chilli "Chicken" | Vegan


This is a paid collaboration with New Kenji Rice.

If there's one thing I love, it's spicy food. Which is probably quite clear if you look through the majority of recipes I have on my blog... so why not throw in another one? I've teamed up with New Kenji Rice on yet another recipe, using their microwavable rice to enjoy on the side of this delicious dish. Together the rice and the sauce are the perfect duo, you won't want to miss out on making this one! its also not massively spicy so don't let that put you off too much as the sweetness from the sweet chilli helps balance it all out!

For more ideas on what to cook with New Kenji Rice, check out my other recipes below:

- Hawaiian Bbq Tofu Bowl

- Thai Green Curry With Tofu

- Sweet & Spicy Tofu And Rice

- Spicy Orange "Chicken"

- Easy Vegan Katsu Curry 

Autumn calls for all the comfort meals and this Thai sweet chilli chicken bowl is certainly one of them! You could use any chicken alternative, tofu or even just vegetables if you wanted, but any of these would be delicious.


Serves: 1 - 2   Prep Time: 5 mins   Cook Time: 15 mins

You will need:

- 1/2 tub of New Kenji Rice  

- 3 tbsp vegetable oil

- 125g vegan chicken style strips / pieces

For the batter - 

- 1/4 cup plain flour

- 3 tbsp cornstarch

- 1 vegan egg (I use Orgran egg replacement)

- 1/4 cup water

- 1/4 tsp salt

For the sauce:

- 2 tsp garlic

- 1 tsp ginger

- 3/4 cup sweet chilli sauce

- 2 tsp sriracha

- 1 tbsp lemon juice

- 1/4 tsp salt

- 1 spring onion

- 1 green chilli  

Method - 

1. In a medium sized bowl, add the plain flour, cornstarch and salt. Mix together and then pour in the vegan egg and water. Whisk all the ingredients together until it forms a batter and there are no lumps.

2. Heat up a large frying pan / wok with 2 tbsp vegetable oil on medium heat. One by one place each chicken strip into the batter with a fork, coating it but allowing any excess to fall off before placing it in the pan. Fry the "chicken" strips for around 5 minutes, moving them around so they don't stick at all, until they're a slight golden brown.

3. Remove the "chicken" strips from the pan and place them on a plate and set aside. Clean the wok before placing it back on the hob on medium heat. Add 1 tbsp of vegetable oil along with the garlic and ginger. Allow these to become fragrant before adding the sweet chilli sauce, sriracha, lemon juice and salt. 

4. Throw the "chicken" strips back into the pan with the sauce and mix everything around until they are completely coated. Add the chopped spring onion and chopped green chilli and allow these to cook with the vegan chicken and sauce for 5 more minutes.

5. While everything else is cooking, you can start on the New Kenji Rice. Remove the outer sleeve and peel back the lid slightly. Add 2 tbsp of water to the rice and give it a stir with a fork. Place the rice in the microwave for 2 minutes. 

6. Once the rice is finished cooking, pour half of it out into a bowl or divide between two bowls. You could use as much or as little as you like.

7. Remove the wok from the heat and pour the thai sweet chilli chicken into the bowl(s) alongside the rice. Finally top with a sprinkle of sesame seeds and some more chopped spring onion. 

You could adjust the flavourings as desired, but I felt like this was perfect!

I really love how easy New Kenji rice is to use in recipes for a quick and easy meal. It tastes so delicious and as you can see from the recipe, it takes pretty much no time at all and involves very little effort to prep! 

You can find New Kenji Rice in Waitrose or Tesco and it's available to purchase online at Ocado!

What's your favourite dish to serve with rice?

Love Always,

Shannon x

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