Vegetarian Sweet & Sour Chicken with Sesame Noodles

This tasty sweet & sour veggie chicken recipe is a classic Chinese takeaway favourite made from scratch at home.

Packed full of juicy pineapple and succulent NEW Quorn Vegetarian Chicken Fillet Pieces in a better than takeout homemade sauce! Serve simply with sesame noodles or for a change swap the noodles for rice.

We’ve added a zingy spring onion salsa side to cut though the sweet and sour sauce.

This vegetarian sweet and sour recipe serves 4, comes together in 30 minutes and is just over 300 calories per portion, so it’s perfect for speedy weeknight dinners.

Serves 4

30 mins

Easy

314 cals
(Per serving)

4.5g of fat
(Per serving)

Ingredients

For the sweet and sour Quorn…

  • 175g pack Quorn Vegetarian Chicken Fillet Pieces
  • 250ml pineapple juice
  • 1 tbsp tomato ketchup
  • 1 tbsp rice wine vinegar
  • 1 tbsp tamarind sauce
  • 1 tbsp cornflour
  • 10 sprays low calorie cooking spray
  • 175g fresh pineapple chunks (skin and core removed)
  • 1 red pepper, sliced into bite sized pieces
  • 1 green pepper, sliced into bite sized pieces

For the sesame noodles…

  • 200g wide rice noodles
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

For the spring onion salsa…

  • ½ red onion, thinly sliced
  • 1 mild red chilli, de-seeded and thinly sliced
  • 3 spring onions, thinly sliced
  • 1 small handful of coriander leaves

To serve…

  • Extra coriander leaves
  • Lime wedges

Method

For the sweet and sour Quorn…

  1. Place the pineapple juice, tomato ketchup, vinegar and tamarind sauce into a small bowl and mix well.
  2. Place the cornflour into a small bowl. Add a little of the prepared sauce liquid and mix well to form a paste. Add the remaining liquid ensuring the cornflour has dissolved.
  3. Pour into a small saucepan. Bring to the boil, stir well and remove from the heat. Set to one side.
  4. Heat a sauté pan over a medium-high heat. Add the low calorie cooking spray. Add the Quorn Fillet Pieces, pineapple chunks and peppers. Sauté for 10 minutes stirring regularly.
  5. Add the prepared sauce to the pan and remove from the heat. Stir well and keep warm.

For the sesame noodles…

  1. Cook the noodles as per pack instructions. Drain and place into a serving bowl. Add the sesame oil and sesame seeds, toss to coat.

For the spring onion salsa…

  1. Mix all of the ingredients in a small bowl. Set to one side.

To serve…

  1. Divide the sesame noodles between 4 warmed serving bowls. Top with a serving of sweet and sour Quorn and a side of spring onion salsa.
  2. Garnish with extra coriander leaves and lime wedges.

Tip: Swap fresh pineapple for tinned pineapple to make this recipe a quick store cupboard favourite.