Vegan Wagamamas Inspired Crispy Chicken with Sticky Rice
This is my take on a Wagamamas style recipe using sticky rice, kimchi, crispy vegan chicken and a homemade vegan egg lookalike. It’s hearty, healthy, full of flavour and vegetables. A great recipe if you’re trying veganuary.
What have I used in the recipe?
VFC ‘Chicken’- I find VFC offer the best recipe for a chicken substitute. This is one of their chicken burgers which I simply baked and sliced to place on top, similarly to how you see Wagamamas style their bowls.
Sticky Rice- I’ve used a short grain rice you’d usually find in a sushi recipe. It’s sticker in texture and works brilliantly in this dish. If you don’t have that at hand, use regular basmati, jasmine or short grain, but stir when cooking to release more starch, this will make it stickier in texture.
Ginger and Garlic- the key to a good base is always lots of ginger and garlic to give a tasty flavour. Don’t be scared to add a few cloves and a handful of chopped ginger to this recipe as the rice will take on lots of the flavour.
To top this recipe I’ve simply mixed vegan mayo with sriracha mayo to give the appearance of having a poached egg on top. This not only looks great when serving, but definitely adds to the dish! Swap for regular sriracha if you don’t have sriracha mayo.
Vegan Crispy ‘Chicken’ Sticky Rice Recipe (Wagamamas Inspired)
A vegan take on a Wagamamas style recipe using sticky rice, kimchi, crispy vegan chicken and a homemade vegan egg lookalike.
- Pack of VFC chicken burgers grab em’ at Tesco’s
- 130 g jasmine rice
- Pack of asparagus or 100g spinach
- Thumb sized piece ginger grated
- 4 cloves garlic minced
- 1 leek finely chopped
- 1 courgette finely chopped
- 3 tbsp kimchi
For the sauce:
- 2 tbsp hot sriracha sauce
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp Grated ginger
- 1 tbsp sesame seeds
- Top with vegan Mayo and sriracha Mayo to make the vegan ‘egg’ lookalike
Top with vegan Mayo and sriracha Mayo to make the vegan ‘egg’ lookalike
Start by getting the vegan chicken fillets in the oven for 20 minutes
In a separate pot, get the rice on to boil, for a few minutes, pop a lid on and turn the heat down to steam until done
Finely chop the veggies and pop them in a hot wok with 1 tbsp sesame oil, leave the asparagus till the end
Mix the sauce ingredients together and add half the mix to the veggies
Once the rice has cooked after around 12 mins add to the wok and add the remaining sauce and kimchi
If you like more sauce, simply add a splash more oil, soy sauce and hot sauce to the wok
Chop up the cooked vegan chicken and top with the vegan Mayo and sriracha Mayo to make the ‘egg’
If you like this recipe why not try my Kimchi Slaw Burger Recipe
These pitas stuffed with vegan pulled chicken (using Linda McCartney) are a delicious lunch idea, or simply double up the portion to make a feast at dinner. Using za’atar after being inspired by my trip to Israel with Vibe Israel it has influence from the Middle East.
Vegan Pulled Chicken – The Linda McCartney pulled chicken is a great product. It doesn’t taste meaty but has a really good texture so is a perfect balance for veggies and vegans who want an extra protein source.
Homemade Pita- This is completely optional, however you’l be surprised to see how easy it is to recreate these at home (and how cheap!)
Za’atar- This is a selection of herbs and seeds from the Middle East consisting of oregano, thyme, sesame seeds and cumin.
Tips for the pitas
Prove- Allow the dough to prove within a warm spot in your home. Don’t try to speed up the process by popping it in the oven on a low heat. If it’s really cold, it may take a little longer and the same applies if it’s a beautiful summers day – it might only take 30 minutes.
Thin or Puffed- If you want a pita with the air pocket in the middle roll out the dough to around 1.5cm thick, whereas if you want a thinner more ‘flatbread’ texture, simply roll out to around 0.8mm.
High Temperature- Get your oven as hot as it can go, these pitas love high heat. If you have a pizza oven even better however if not, just whack up the heat to around 220-250ºC
Za'atar Pulled 'Chicken' Pitas
Inspired by my trip to Tel Aviv, these za'atar pulled 'chicken' recipes were part of a project with Linda McCartney to give a delicious vegan lunch idea.
- 1 pack of Linda McCartney 'pulled chicken'
- 1 heaped tbsp za'atar
- 1 tsp rapeseed oil
- 2 tbsp water
- 1/4 tsp salt
For the mayo:
- 2 tbsp vegan mayo
- 1/2 lemon squeezed
- 1/2 tsp za'atar
- 1 tsp water
For the filling:
- 100 g seasonal tomatoes
- 1/2 small red cabbage
- Large handful spinach
- 2 large handmade pittas per person:
- 250 g plain flour
- 1 tbsp olive oil
- 150 ml warm water
- 1 tsp fast yeast
- pinch salt
Add the pulled chicken to a pan with the oil and fry for around 5-6 minutes, then add a splash of water
Season with the za'atar and salt and continue frying for a further 3-4 minutes. Set aside
Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes
Garnish with the mayo dressing and enjoy!
For the mayo, simply mix the ingredients together.
method for pita
Mix the warm water and yeast, sit for five minutes
Then mix with the other ingredients
Knead together for 10 minutes, leave to rise in a warm place for 1 hour
Knock back the dough, divide into 8 equal balls,
Roll out each portion with a rolling pin until around 1cm thick then bake at 250ºC for 5-6 minutes