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.
Ingredients
- 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
Instructions
- 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’